LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
HEALTHY CHICKEN PICCATA
Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.
Provided by Katie Webster
Categories entree
Time 30m
Number Of Ingredients 12
Steps:
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
- Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.
Nutrition Facts : ServingSize 2 slices chicken and 1/3 cup sauce, Calories 264 calories, Sugar 2 g, Sodium 550 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 28 g
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
CHICKEN PICCATA
Here, chicken cutlets are cooked in a fragrant, tangy sauce featuring garlic, capers, wine and lemon juice. Serve over zucchini noodles to sop up all of the delicious sauce.
Provided by EatingWell Test Kitchen
Categories One-Skillet Low-Calorie Recipes
Time 35m
Number Of Ingredients 14
Steps:
- In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
- In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
- For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
- Drizzle chicken with sauce and top with lemon slices and additional thyme.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 9.7 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 0.6 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 354.1 mg, Sugar 0.5 g
FLAT BELLY - CHICKEN PICCATA RECIPE - (4.5/5)
Provided by Treebs
Number Of Ingredients 7
Steps:
- 1.) Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4' thickness. Dredge the cutlets lightly in the flour. 2.) Heat a large skillet over med-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through. 3.) Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices. NOTE: Pounding the chicken breast to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious. However, if you are like me and buy it already thinly sliced, then disregard the above " 1.)" and this note.
CHICKEN PICCATA (SOUTH BEACH PHASE 1)
I found this on the South Beach Diet (SBD) website. It is a Phase 1 recipe. Even though we are no longer on the SBD, my husband and I still enjoy this recipe. The original recipe is posted here http://www.southbeachdiet.com/recipes/chicken-piccata.asp
Provided by Sammy Mae
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.
- Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
- Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
- Pour off any remaining fat and oil from the skillet.
- Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
- Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.
EASY FISH PICCATA
Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!
Nutrition Facts : Calories 357.8 kcal, Carbohydrate 3.7 g, Protein 25.5 g, SaturatedFat 3.5 g, Cholesterol 65.8 mg, Sodium 573.7 mg, Fiber 1.4 g, ServingSize 1 serving
DIET CHICKEN PICCATA
lower cal because it's cooked with more olive oil and less butter but it's so good that it tastes like the real thing!
Provided by Erin May
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
- melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
- crush 4 cloves of garlic and add to chicken.
- add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
- Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
- Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.
Nutrition Facts : Calories 935.1, Fat 70.4, SaturatedFat 13.2, Cholesterol 100.4, Sodium 314.6, Carbohydrate 16.4, Fiber 0.8, Sugar 4.7, Protein 31.2
PERFECT CHICKEN PICCATA
Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.
Provided by NicoleMcmom
Categories Chicken Piccata
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
- Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
- Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
- Remove from heat and sprinkle with parsley to serve.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg
More about "diet chicken piccata recipes"
MEDITERRANEAN STYLE CHICKEN PICCATA - FOOD WINE AND LOVE
From foodwineandlove.com
4.4/5 (128)Total Time 45 minsCategory DinnerCalories 350 per serving
- Place your flour in a shallow bowl such as a pasta bowl. Then prepare your chicken as described above (butterfly). Season the chicken with any optional salt and pepper if desired and then dredge the chicken through the flour, tapping off any excess, and then place the chicken on a holding plate while you cover the remaining chicken with flour using the same methods.
- Now in a large skillet set on medium to high heat, melt two tablespoons of the butter with a tablespoon of the olive oil (or three tablespoon of olive oil). We will brown the chicken in the skillet, two chicken ‘cutlets’ at a time as they will need room to cook. It should take about 2 1/2 minutes for the first side to brown and then turn the chicken over to cook the other side (about a minute more). Place the cooked chicken on a clean plate after it has cooked. Add additional butter or olive oil as needed between batches. You may not need to use all of the butter that is called for in the ingredients.
- For the sauce, after the chicken has cooked and is placed on a new plate, add the lemon juice, chicken stock, capers and garlic to the skillet and bring it to a boil. Then turn the heat down and add the chicken and simmer the chicken until it is fully cooked (about 2-5 more minutes). Add additional butter or oil if needed and as desired.
QUICK & EASY CHICKEN PICCATA PASTA RECIPE | DIETHOOD
From diethood.com
4.6/5 (5)Total Time 30 minsCategory DinnerCalories 405 per serving
- Add chicken to heated oil and season it with salt and pepper; cook for about 6 to 7 minutes, stirring frequently, until chicken is no longer pink.
CHICKEN PICCATA | EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
Category ChickenEstimated Reading Time 1 min
DASH DIET DINNER, DAY 1 WEEK 1: CHICKEN PICCATA AND SIDES
From bigoven.com
3/5 (2)Category Main DishCuisine itTotal Time 40 mins
KETO CRISPY CHICKEN THIGHS WITH BUTTER SAUCE - RECIPE ...
From dietdoctor.com
5/5 (46)Calories 654 per servingCategory Meal
CHICKEN PICCATA » THE CANDIDA DIET
From thecandidadiet.com
4.5/5 (54)Total Time 20 minsServings 4Calories 397 per serving
- Place each chicken tender between two sheets of waxed paper or plastic wrap and pound evenly to about 1/4 inch thickness. Sprinkle both sides of each tender with salt and pepper, set aside.
- In a large skillet, heat one tablespoon oil over medium-high heat. Add 3 chicken tenders to skillet and cook 1 to 2 minutes on each side or until cooked through and lightly browned. Repeat with remaining chicken tenders, adding a tablespoon of oil as needed. Transfer chicken tenders to a platter and keep in warm oven until ready to serve.
- In the same skillet, heat one tablespoon of oil over medium heat. Add onions and garlic and sauté for 1 minute. Whisk in chicken broth and coconut flour and simmer sauce until reduced and thickened, about 2 to 3 minutes. Remove skillet from heat and add butter, lemon juice and chopped olives, stir to combine. Pour sauce over chicken tenders and sprinkle with parsley and garnish with lemon slices. Serve.
73 HEALTHY CHICKEN RECIPES FOR WEIGHT LOSS — EAT THIS NOT THAT
From eatthis.com
3.5/5 (6)Published 2022-01-06
- The Best-Ever Oven-Fried Chicken. Southerners may grunt and grumble about the travesty of "fried" chicken not being cooked in big skillets of melted lard, but we'd bring this crispy, succulent bird to a church potluck in Savannah without batting an eye.
- Best-Ever Healthier Chicken Pot Pie. It's a known fact that pot pies will forever be one of America's favorite comfort foods, but you don't want to waste an entire day's worth of calories, fat, and sodium in just one meal, which is what ends up happening in many restaurant renditions.
- Chicken Piccata. With this recipe, you can have a chicken dinner on the table in about 30 minutes. Not to mention, you'll be using classic Italian ingredients you probably already have in your kitchen.
- Healthier Orange Chicken. This version slashes the calorie count of your usual orange chicken takeout. So enjoy a healthier take on this classic Chinese takeout dish with our easy-to-make orange chicken recipe.
- Roast Chicken and Vegetables with Fall Spices. There's something about the smell of roasting chicken, potatoes, and butternut squash that make you nostalgic for fall.
- Pesto Chicken with a Garden Salad. This is a picture-perfect weeknight meal: chicken breasts topped with mozzarella cheese and pesto sauce. Pesto, made from basil, olive oil, garlic, Parmesan cheese, and pine nuts adds rich, satiating, heart-healthy unsaturated fats to the dinner.
- Harvest Pizza with Chicken, Grapes, and Goat Cheese. Need to use up the leftover cooked chicken in your fridge? This harvest pizza recipe is the perfect way to do so!
- Crunchy Popcorn Chicken with Spicy Chipotle Aioli. We use almond flour, chopped almonds, and a flaky spelt cereal to create a unique crunchy combo that adheres beautifully to little pieces of chicken.
- Tomato Chicken Curry With Cauliflower Rice. Looking for something on the spicier side? By using a jalapeño in the recipe, this chicken curry comes with a slight kick, but between the sweetness of the coconut milk and the acidity of the crushed tomatoes, this tomato chicken curry recipe is the perfect dinner dish no matter what season you're in.
- Tandoori Chicken Skewers with Spicy Cucumber Raita. This delicious tandoori chicken skewer recipe is about to be your favorite new food to grill. Served with a spicy cucumber raita sauce, these skewers are great on their own or served inside a warm pita.
EASY CHICKEN PICCATA RECIPE - ITALIAN - MEDITERRANIAN DIET ...
From poppopcooks.com
5/5 (1)Total Time 20 minsCuisine ItalianCalories 158 per serving
- Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Sprinkle the up side with thalf he garlic powder, salt and black pepper. Lay them in the skillet and spice up the now up side. Cook them for about 2-4 minutes a side depending on how thick they are. When they are firm to a poke or read 165° on an instant read meat thermometer they are ready for the rest of the ingredients.
- Add the butter, the white wine, lemon juice, dried basil and the capers.Bring the liquid up to a slow simmer and reduce the heat to just maintain the simmer. When the wine has reduced a little serve up your Chicken Piccata. Top it with the juices from the skillet and a little grated Parmesan cheese.
LEMON CHICKEN PICCATA RECIPE, TASTY AND SIMPLE LOW CARB KETO
From yummyketocooking.com
Reviews 2Category Dinner, Lunch, Main CourseCuisine ItalianTotal Time 35 mins
- In a small food processor, combine the almond flour and parmesan cheese. Pulse several times until the parmesan is well incorporated into the mixture. Pour the “breading” onto a plate and set aside for now.
- Heat 2 tablespoons of the butter and 1/2 tablespoon of the oil in a sauté pan over medium heat. Dredge the chicken in the almond flour parmesan breading on both sides, then place it in the pan with the oil, working in batches of two pieces of chicken at a time. Cook for about 3 to 4 minutes per side, depending on thickness. Before starting the second batch, add an extra 1 tablespoon of butter and 1/2 tablespoon of oil.
- When the chicken is done, set it aside on a plate for now, and prepare your sauce. Add the lemon juice, chicken broth, and capers to the pan. Simmer over medium heat for about 4 to 5 minutes, until the sauce has reduced a little (as a heads up, it will stay thin though). Stir in the remaining 2 tablespoons of butter.
CHICKEN PICCATA - DAVITA
From davita.com
3.7/5 (3)Calories 350 per servingServings 4
CHICKEN PICCATA - DIET RECIPE
From dietsinreview.com
MUSHROOM RAVIOLI & CHICKEN PICCATA RECIPE | EATINGWELL
From asparagus.recipes.does-it.net
DASH DIET CHICKEN PICCATA RECIPE RECIPE FOR CHILI
From tfrecipes.com
CHICKEN PICCATA – HAYLIE POMROY
From hayliepomroy.com
DIABETES DIET: CHICKEN PICCATA RECIPE - RECIPE FLOW
From recipeflow.com
DIET CHICKEN PICCATA RECIPES
From tfrecipes.com
CHICKEN PICCATA - SIMPLY SIBO
From simplysibodiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #low-sodium #low-carb #low-in-something #meat #chicken-breasts
You'll also love