PORK PICCATA COOKING LIGHT RECIPES

LEMONY PORK PICCATA RECIPE | ALLRECIPES

Lemony Pork Piccata Recipe | Allrecipes image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories World Cuisine European Italian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 pork chops

Number Of Ingredients 11

Ingredients

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
? cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, CarbohydrateContent 14.3 g, CholesterolContent 81.9 mg, FatContent 15.8 g, FiberContent 0.8 g, ProteinContent 25.6 g, SaturatedFatContent 8 g, SodiumContent 184.6 mg, SugarContent 0.6 g

CHICKEN PICCATA WITH CAPERS RECIPE | MYRECIPES

Chicken Piccata with Capers Recipe | MyRecipes image

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot-cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.

Provided by Elisa Bosley

Yield 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)

Number Of Ingredients 12

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth

Nutrition Facts : Calories 519 calories, CarbohydrateContent 51 g, CholesterolContent 116 mg, FatContent 12 g, FiberContent 2.3 g, ProteinContent 48.1 g, SaturatedFatContent 3.7 g, SodiumContent 396 mg

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