CHICKEN PICCATA RESTAURANT RECIPES

Name: Chicken Piccata
Yield: 4 servings
Ingredients: 2 large skinless, boneless chicken breasts; Kosher salt; ½ cup all-purpose flour; 3 Tbsp. extra-virgin olive oil, divided; 4 garlic cloves, smashed; ? cup dry white wine; 1 Tbsp. drained capers, coarsely chopped; 4 Tbsp. unsalted butter, cut into pieces; 2 Tbsp. fresh lemon juice; Chopped parsley and lemon wedges (for serving)

CHICKEN PICCATA RECIPE | BON APPÉTIT

Chicken Piccata Recipe | Bon Appétit image

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in an addictively tangy lemon-butter pan sauce studded with salty capers. Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large skinless, boneless chicken breasts
Kosher salt
½ cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
? cup dry white wine
1 Tbsp. drained capers, coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)

Steps:

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

CHICKEN PICCATA RECIPE - FOOD.COM

Chicken Piccata Recipe - Food.com image

We love Chicken Piccata at our house and I was excited to find this recipe from Maggiano's restaurant!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 teaspoons olive oil
4 chicken breasts
4 ounces chicken broth
2 tablespoons capers
2 tablespoons chopped Italian parsley
2 lemons
1 ounce sweet butter
2 ounces dry white wine

Steps:

Coat saute pan with oil and heat over medium-high flame.
pound and season chicken lightly with salt & pepper, dust in flour on both sides.
add chicken to pan and sautÉ, cook several minutes until browned well, turn and continue cooking until nicely browned and cooked through. remove chicken to warm serving platter.
deglaze pan with white wine releasing any browned bits that stuck to pan. add chicken broth along with: capers, italian parsley, juice from lemons and butter.
return chicken to pan and cook briefly in the sauce.
bring to a simmer and correct seasoning with salt and pepper if needed. pour sauce over chicken and serve immediately.

Nutrition Facts : Calories 356.7, FatContent 22.9, SaturatedFatContent 8, CholesterolContent 108, SodiumContent 315.3, CarbohydrateContent 3.5, FiberContent 1, SugarContent 1, ProteinContent 31.4

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