Southern Livings Chicken Piccata Piccata Chicken Breasts Recipes

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.

SOUTHERN COMFORT BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• In deep, nonstick pan, heat olive oil over medium-high.
• Brown chicken pieces ( both sides )in hot oil.
• Place chicken breasts in 9 x 9 inch glass baking dish.
• Saute garlic in pan until slighly browned.
• Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook for 1 minute over medium.
• Add Southern Comfort and mix well.
• Cook over medium heat for 4-5 minutes.
• Rub salt onto chicken breasts.
• Pour sauce over chicken.
• Cover dish tightly with aluminum foil.
• Bake in oven for 1 hour.
• Remove from oven and let dish sit ( keep covered) for 10 minutes minimum.
• Remove cover and slice chicken off bone onto serving deep dish.
• Spoon sauce over chicken and serve over rice.

CHICKEN PICCATA

Steps:

• Place the chicken breasts between a couple pieces of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4 inch thickness.
• Sprinkle the chicken on both sides with salt and pepper. Place the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
• In a large saute pan over medium-high heat, heat the oil and 2 tablespoons butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes.
• Flip the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan and sprinkle with a little more salt and pepper.
• Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons butter.
• Return the chicken to the pan, place it over medium heat, and warm gently for 1 minute, turning to coat both sides of the chicken with the sauce.
• Place the chicken on plates, spoon the sauce over the chicken, and sprinkle with the parsley. Serve immediately. Originally published March 24, 2010.

SOUTHERN LIVING'S CHICKEN PICCATA/ PICCATA CHICKEN BREASTS

Steps:

• Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
• Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
• Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
• Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
• Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE

Steps:

• Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
• Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
• Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
• Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
• Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
• Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
• Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
• Drizzle with lemon-caper sauce and serve immediately.