EASY SIDES FOR CHICKEN PICCATA RECIPES
EASY CHICKEN PICCATA RECIPE: HOW TO MAKE IT
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 382 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 725mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 36g protein.
EASY LOW CARB CHICKEN PICCATA RECIPE - ALL CHICKEN RECIPES
This easy low carb keto chicken piccata is a great Italian dish perfect for your family dinner on busy weeknights. This keto lemon chicken piccata is very delicious which includes chicken pieces in a creamy buttery lemon sauce.
Categories Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 12
Steps:
- Pound the chicken and season with salt, pepper, and garlic powder.
- Take a bowl and add almond flour and grated parmesan cheese; mix well.
- Heat a large skillet on medium-high, add 2 tablespoons of butter and let it melt.
- Meanwhile, coat the chicken breasts into the almond flour mixture and set aside.
- Once butter is melted and ready to cook. add in the coated chicken pieces and cook for 3-4 minutes per side or until cooked through.
- Once cooked, transfer to a plate and let it cool.
- Add in remaining butter, chicken broth, vinegar, capers, lemon juice, and cook for 4-5 minutes or until the sauce has reduced a bit.
- Return the chicken to the pan and simmer for another 5 minutes.
- Done! Transfer to a plate and pour in the sauce over the chicken and serve with cauliflower or roasted asparagus. Top with more parmesan or romano cheese if desired.
Nutrition Facts : Servingsize 4 serving
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CHICKEN PICCATA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
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- This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.Have a pot of water simmering for the pasta.If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking. Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir. Right at the end, cook angel hair until al dente---do not overcook! With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.
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CHICKEN PICCATA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
- 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.
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CHICKEN PICCATA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
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- This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.Have a pot of water simmering for the pasta.If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking. Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir. Right at the end, cook angel hair until al dente---do not overcook! With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.
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CHICKEN PICCATA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
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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
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 265 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 265 calories per serving
- In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.
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In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.
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Total Time 25 minutes
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Calories 186 kcal per serving
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Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
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For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
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Reviews 4.4
Total Time 30 minutes
Category main-dish
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Jan 19, 2021 · What to Serve with Chicken Piccata 1. Buttery Pasta. Chicken piccata already comes with a generous serving of butter. While you may be tempted to shy away from butter, buttered pasta adds more richness and heartiness to your meal. Plus, the light, tangy, and bright lemon butter caper sauce of the piccata …
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