LEMON CHICKEN PICCATA RECIPE - FOOD.COM
I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 463.6, FatContent 27, SaturatedFatContent 7.2, CholesterolContent 101.3, SodiumContent 265.8, CarbohydrateContent 18.7, FiberContent 0.8, SugarContent 1.4, ProteinContent 33.2
ONE-POT CHICKEN PICCATA PASTA RECIPE - PILLSBURY.COM
This light and fresh one-pot pasta has all the tangy flavors of chicken piccata without the fuss.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.
- Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.
Nutrition Facts : Calories 370 , CarbohydrateContent 35 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 2 g, TransFatContent 0 g
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From food.com
Reviews 5.0
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Reviews 5.0
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- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
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Reviews 4.5
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