Grilled Chicken Piccata Recipes
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.
CREAMY GRILLED CHICKEN PICCATA RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Chicken Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. Pasta While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
CREAMY GRILLED CHICKEN PICCATA
Make and share this Creamy Grilled Chicken Piccata recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator.
- When ready, grill chicken until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
- While chicken is grilling. Cook pasta according to directions (10-12 minutes).
- Reserve 1/2 cup of pasta water and drain.
- In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.
- Toss in pasta.
- Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Nutrition Facts : Calories 499.2, Fat 25.7, SaturatedFat 9.9, Cholesterol 75.2, Sodium 1034.4, Carbohydrate 46.1, Fiber 6.2, Sugar 0.5, Protein 22.7
GRILLED CHICKEN PICCATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper. Whisk together the olive oil, capers, parsley and lemon juice in a bowl. Put the chicken in a resealable bag, pour the marinade into the bag and let marinate for at least 30 minutes and up to 2 hours in the refrigerator.
- Prepare a grill for two-level heat. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Remove the chicken from the marinade; reserve the marinade. Place the chicken skin-side up on the hot side of the grill, close the lid and grill for 3 minutes. Flip the chicken and grill for 1 minute, then move to the cooler side of the grill skin-side up.
- Pour the marinade and stock into a small saucepan and place on the hot side of the grill. Cover the grill and cook until the chicken measures 160 degrees F, about 10 minutes; make sure the marinade is simmering. During the last 2 to 3 minutes of cooking, add the lemon halves cut-side down and cook until charred in spots. Remove the chicken and lemon to a plate.
- Whisk the butter into the marinade until combined, then pour over the chicken. Serve with the grilled lemon.
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GRILLED CHICKEN PICCATA (KETO, LOW-CARB, GLUTEN-FREE)
From irenamacri.com
5/5 (2)Total Time 33 minsCategory MainCalories 383 per serving
- Cut the chicken thighs in halves and place on a cutting board or a plate. Season evenly with salt and pepper.
- Combine roughly chopped capers, garlic, lemon zest and juice and olive oil in a bowl. Pour over the meat in a larger bowl and mix. Transfer to a container or a Ziplock bag. Refrigerate to marinate overnight or for about 4-6 hours (at least for 1-2 to get all those flavours in the meat).
- To cook the chicken, you have two options: barbecue grill or stove grill/electric grill indoors. In my case, we grilled on our Webber BBQ outdoors. In both cases, it is super important to remove the chicken from the fridge for at least 15-30 minutes to come to room temperature so that it cooks evenly.
- BBQ: Heat BBQ to medium-hot, make sure the grill is clean from any burnt bits from the previous grill. Shake excess marinade off the chicken pieces (brush off some of the garlic capers onto a plate, reserve the juices) and places on a hot grill plate. Cook for about 8-10 minutes each side or until well browned and feels cooked to touch (you can cut one of the pieces to check). Depending on how evenly hot your grill plate is, you might need to move the pieces around.
CREAMY GRILLED CHICKEN PICCATA - PLAIN CHICKEN
From plainchicken.com
5/5 (16)Total Time 30 minsCategory Main Course
- Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate a few hours to overnight in the refrigerator.
- While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain.
GRILLED CHICKEN PICCATA | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
4.5/5 (150)Calories 345 per servingCategory Main
- Slice chicken breasts in half horizontally to create 8 thin pieces. Mince shallot and garlic, slice lemon, and chop parsley.
- Heat grill to medium-high heat and brush with a little oil if needed. When hot, grill chicken, turning once, until cooked through, approx. 5 min. per side.
- Meanwhile, heat olive oil in pan over medium heat. Add garlic and shallot and cook until fragrant, approx. 2 – 3 min. Turn heat up to medium-high and add wine. Simmer for another minute, then add chicken broth. Whisk flour into the pan until smooth and continue to cook another couple of minutes until thickened. Add lemon juice, capers, and butter, and mix until butter is melted. Adjust seasonings to taste.
- When chicken is ready, pour sauce over it, sprinkle with parsley, and top with lemon slices. Enjoy!
PICCATA-INSPIRED GRILLED CHICKEN - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
Reviews 3Estimated Reading Time 5 minsServings 4Total Time 22 mins
- In a medium bowl whisk together all of the ingredients except the chicken. Smash the capers a bit with the end off the whisk.
- Place the chicken into a dish or quart size plastic bag and pour the marinade over the top. Mix the bag around until all of the chicken is coated with the marinade.
- Cook the chicken on a medium high heat grill for 12 minutes or until the chicken is cooked through and the internal temperature has reached 165 degrees fahrenheit.
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GRILLED CHICKEN PICCATA RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine ItalianCategory Main CourseServings 4Total Time 20 mins
- Place the chicken breasts between two (2) sheets of plastic wrap or parchment paper. Using the side of a cleaver or a meat mallet, pound them to a uniform thickness of approximately 3/8 inch.
- Place the breasts in a shallow pan and brush them with olive oil. Sprinkle the rosemary and pepper on both sides of the the chicken and marinate at room temperature for approximately one hour.
- Start a charcoal fire. When the coals have developed a gray coating, and you can’t hold your open palm six inches over the fire for a count of five, the fire is ready.
- Grill the chicken breasts for approximately two minutes per side, then remove them from the grill. Either proceed with the rest of the recipe below or refrigerate the chicken breasts and store in aluminum foil or a sealed container for up to 48 hours before completing the recipe.
PICCATA SAUCE RECIPE FOR GRILLED VEAL, CHICKEN, OR PORK
From amazingribs.com
3.1/5 (24)Servings 2Cuisine ItalianCategory Dinner, Lunch, Sauces And Condiments
- Prep. While the meat is grilling, you can make the sauce on a burner indoors or out. Assemble the salt, pepper, and flour in a bowl. In a measuring cup, combine the white wine, sherry, and lemon juice.
- Build the sauce. In a frying pan melt the butter on low, then whisk in the flour mixture, turn the heat to over medium, and cook, stirring often, until all the flour is dissolved and starts to turn tan. Wait til it turns color, about 5 minutes. Turn off the flame so you don't have a flareup when you add the wine. Now add the wine mix, stir, and crank it to high. Cook the sauce, whisking every 2 minutes or so until it is slightly thick, but not syrupy thick. If the sauce is too thick, add a splash of water.
- Add capers. When the meat is done, add it and the capers to the sauce. Don't add the capers too early or they will disintegrate.
- Serve. Spoon a pool of the sauce on each dinner plate, then lay the meat on top of the sauce. Garnish with fresh parsley. If there's extra sauce, put it on the rice, which is a natural piccata side dish.
LEMON CHICKEN PICCATA WITH GRILLED BREAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (39)Total Time 30 minsCategory DinnerCalories 391 per serving
- Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
- Heat 2 tablespoons of butter and the olive oil in a heavy skillet over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
- Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA!
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