Holland House Chicken Piccata Recipes

CHICKEN MARSALA HOLLAND HOUSE

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.

PERFECT CHICKEN PICCATA

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.

EASY CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.