CHICKEN PICCATA INGREDIENTS RECIPES

QUICK CHICKEN PICCATA RECIPE | ALLRECIPES

Quick Chicken Piccata Recipe | Allrecipes image

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Provided by Chef John

Categories Chicken Piccata

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breast halves
cayenne pepper, or to taste
salt and ground black pepper to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained
½ cup white wine
¼ cup fresh lemon juice
¼ cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Steps:

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Nutrition Facts : Calories 320.6 calories, CarbohydrateContent 8.4 g, CholesterolContent 87.5 mg, FatContent 18.2 g, FiberContent 0.4 g, ProteinContent 24.7 g, SaturatedFatContent 7.2 g, SodiumContent 223.6 mg, SugarContent 0.7 g

CHICKEN PICCATA RECIPE - NYT COOKING

Chicken Piccata Recipe - NYT Cooking image

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)

Steps:

Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 16 grams, CarbohydrateContent 8 grams, FatContent 33 grams, FiberContent 1 gram, ProteinContent 41 grams, SaturatedFatContent 13 grams, SodiumContent 655 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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QUICK CHICKEN PICCATA RECIPE: HOW TO MAKE IT

Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Just add a side of veggies and bread to make it into a wonderful meal. —Cynthia Heil, Augusta, Georgia
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