Garlic Chicken Piccata Recipe 455

GARLIC CHICKEN PICCATA

Steps:

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
• Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
• In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
• Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
• Garnish with parsley and serve immediately with parmesan cheese, if desired.

HOME-STYLE CHICKEN PICCATA

Steps:

• Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
• Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
• Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.

GARLIC CHICKEN PICCATA

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, combine all ingredients except chicken & broth.
• Place chicken in large baking dish in a single layer; spoon herb mixture on top and pour broth over.
• Bake 3-4 minutes on each side or until cooked through.
• To serve, arrange chicken on platter and pour pan juices over it.

GARLIC & CHICKEN PICCATA RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. Prep roasted garlic: Slice off the top of the head of garlic (about 1/4-inch). Drizzle the cut side with olive oil and roast until soft and slightly golden, about 40 minutes. Let cool, then remove cloves and set aside. Season chicken with salt and pepper and then lightly dredge in flour. In a large skillet over medium-high heat, heat olive oil and 4 tablespoons of butter. Cook chicken in batches until golden, about 3 minutes per side. Remove chicken and set aside. Make sauce: Deglaze the pan with white wine. Add lemon juice, chicken stock, and capers and stir. Add the roasted garlic and bring to boil. Season with salt and pepper. Add chicken into the sauce and simmer for 5 minutes more. In the last minute, add remaining tablespoon of butter. Serve chicken over pasta. Garnish with parsley.