Make Ahead Chicken Piccata Recipe 385

MAKE-AHEAD CHICKEN PICCATA RECIPE - (3.8/5)

Steps:

• Prepare a day ahead: In a shallow bowl, combine 1 cup of flour with salt and pepper. Coat the chicken pieces in the flour and set aside. Heat the oil in a large nonstick skillet over medium heat. Brown the chicken on both sides until lightly brown. (You will need to do this in 3 or 4 batches.) Place the cooked chicken in a 12 x 8 x 2-inch baking dish. Cool the skillet off the burner for a few minutes. Return the skillet to medium heat. Melt the butter and add the garlic. Stir constantly for 30 seconds. Add 2 tablespoons of flour to the pan. Stir for 1 minute. Add the wine, broth, and lemon juice; mix well. Pour the sauce over the chicken and stir until all the chicken is coated. Cool, cover, and refrigerate. Reheat: Remove the baking dish from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F. Stir the chicken, cover the dish with foil, and bake for 20 - 25 minutes until heated through. Serves 5. Note: There are some days where we eat this on the same day that I prepare it. In that case, you still need to bake the chicken covered at 400 degrees F for 18 - 20 minutes as the chicken is not thoroughly cooked in the skillet.

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.

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.