Progresso Creamy Chicken Piccata Recipes

CREAMY CHICKEN PICCATA

Steps:

• Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
• Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.
• Cost per recipe*: $9.97.
• Cost per serving*: $2.49.
• *Based on average retail prices at national supermarkets.

THE BEST CHICKEN PICCATA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
• Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
• Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
• Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

CHICKEN PICCATA

Steps:

• Flatten chicken to 1/4-inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.
• Heat butter and oil in 12-inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
• Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges if desired.

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

PROGRESSO CREAMY CHICKEN PICCATA

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down.
• Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick.
• In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
• Dip each chicken breast into flour coating all sides.
• In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat.
• Cook chicken breasts 6-8 minutes turning once or until brown.
• In a small bowl mix cooking sauce and lemon juice.
• Pour sauce mixture over chicken.
• Sprinkle with parsley and capers.
• Reduce heat to medium-low.
• Simmer 5-10 minutes or until juice of chicken is clear when center of thickest part is cut.
• At least 165 degrees Fahrenheit.
• Serve over cooked pasta.