Light Chicken Piccata Recipes

CHICKEN PICCATA

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
• Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

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.

EASY CHICKEN PICCATA

Steps:

• Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
• Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
• Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

CHICKEN PICCATA

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 RECIPE (EASY!)

Steps:

• Sprinkle both sides of each chicken breast liberally with salt and pepper.
• Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.
• Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat.
• Once butter is melted and butter/oil begin to shimmer/crackle, add the chicken.
• Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165F. Remove chicken from skillet and set aside on a foil tented plate.
• Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
• Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
• Return chicken to the skillet and baste in the sauce. Allow to simmer until chicken is heated through.
• Serve drizzled with sauce. Enjoy!

EASY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
• Dredge each piece in flour, shaking off the excess.
• In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
• Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
• Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
• Spoon sauce over the chicken several times.
• Serve immediately, with the remaining sauce poured over the chicken.
• Enjoy!

LIGHT CHICKEN PICCATA

Steps:

• Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
• Rinse chicken, and pat dry with paper towels.
• In a bowl, stir together flour, paprika, salt, and pepper.
• Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
• Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
• Return chicken to the pan, and simmer 3 minutes.

CHICKEN PICCATA

Steps:

• Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
• Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
• Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
• Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
• Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
• Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!

LIGHT & TASTY CHICKEN PICCATA

Steps:

• Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg substitute, 2 tablespoons broth, 2 tablespoons lemon juice, garlic and hot pepper sauce.
• In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
• Coat chicken with flour mixture; dip in egg substitute mixture, then coat again with flour mixture.
• In a large nonstick skillet, brown half of the chicken breasts in 1 1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove chicken and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.
• In the same pan, melt butter. Add the remaining broth and lemon juice. Bring to a boil. Boil, uncovered, until reduced by a fourth. Drizzle over chicken.

CHICKEN PICCATA (EASY RECIPE)

Steps:

• Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
• Melt the butter in a medium skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it's no longer pink inside, about 10 minutes. Flip the chicken over frequently for even cooking. Remove from the skillet and keep warm.
• Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
• Add the capers and chicken. Toss the chicken to coat.
• Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!

EASY CHICKEN PICCATA

Steps:

• Coat chicken cutlets with flour.
• Cook Angel Hair pasta according to package directions and drain.
• Melt 2 tablespoons butter in large skillet.
• Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
• Remove to platter; keep warm.
• Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
• Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
• Stir in capers.
• Place chicken on top of Angle Hair and spoon sauce over chicken.
• Sprinkle with parsley and grated parmesan cheese,.