Anyone have a great recipe for Chicken Piccata?

Answer 1

Chicken Piccatta
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Answer 2

CHICKEN PICCATA

2 boneless chicken breasts with skin removed
1 garlic clove
1/4 med. onion
1/2 lemon
Dash of salt & pepper
Olive oil - 3 to 4 tbsp.?
1 scallion
Flour, enough to dust chicken
3 to 4 oz. white wine, your favorite

1. Remove all fat, skin, etc. from chicken breasts.
2. Slice chicken, across the grain, in 1/4 to 1/2 inch pieces.

3. Lightly sprinkle salt and pepper on chicken pieces.

4. Put chicken pieces into a plastic bag containing flour and shake until chicken is lightly coated. Lay chicken on a plate and set aside.

5. In a large saute pan heat the oil on LOW heat.

6. Saute the onion (diced) and garlic (sliced) very slowly so as not to burn the garlic. If you burn it, start again!

7. After a few minutes, the garlic and onion will be nice and soft. Take the onion and garlic out of the pan (leave the oil) and discard.

8. Now turn the heat up high. When the oil is hot (test by tossing a little flour into it) place the chicken in piece by piece.

9. As the chicken browns, turn over.

10. When the chicken is cooked on both sides, squeeze the lemon over the chicken. Now add the white wine and allow the whole thing to saute quickly. At the last minute before serving toss in the scallions (sliced thin).

11. Serve the chicken and pour the lemon white wine sauce on top.

Answer 3

here it is..

Chicken Piccata Recipe

This is decadent. The capers and lemon sauce makes this a very impressive chicken dish sure to please all.
Prep:10m Cook:20m Servings:4

Ingredients
4 boneless skinless chicken breasts
1-1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons capers
2 tablespoons chopped parsley

Directions
Lay chicken between two pieces of waxed paper and flatten each cutlet until thin.
Heat olive oil in a large non-stick skillet until hot.
While oil is heating season chicken with salt and pepper and dredge in flour.
Sauté chicken over high heat for 3 minutes on each side.
Transfer to a warm platter and cover to keep warm.
Quickly add chicken broth to pan and stir with wooden spoon to release caramelized bits. Cook until broth has reduced by half then add lemon juice and capers.
Pour sauce over chicken then sprinkle with parsley and serve.

Answer 4

I use this one all the time from Giada. She doesn't pound the chicken....she just butterflies the chicken breasts. Either way works. My husband loves this over angel hair pasta!

I sometimes skip the parsley. Just be sure to use the right measurements of butter, lemon juice & broth. If you add too much broth, you'll lose the richness of the butter lemon sauce.

Chicken Piccata Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Weeknight Dinner

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Answer 5

My recipe is very similar to Asawa's. But I leave the chicken in the pan when I add the broth, capers and lemon juice. We are also very big on garlic in my house, so I tend to add a tablespoon of minced garlic, give or take. This recipe is truly outstanding and you should definitely try it. It will impress whoever you are cooking for. Serve with fresh steamed broccoli and a glass of your favorite white wine.

Answer 6

CHICKEN PICCATA

4 boneless skinless chicken breasts
1 stick butter
1 cup flour
1 tsp salt
1/2 tsp pepper
1 cup milk
3/4 cup very dry white wine
1-2 fresh lemons
1-2 tsp capers, optional

In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)
Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)
Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.
Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1/2 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly.
(Note: Sauce should be tasted frequently, and more wine or lemon can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
For serving: Remove chicken to serving platter and top with any additional sauce, parsley sprigs and lemon slices.


My family loves this best served with fettucine alfredo and steamed broccoli!

Answer 7

This one is delicious. I got it from the February issue of Women's World magazine. The wine gives it a nice flavour.

Chicken Piccata
4 chicken breasts
2 tsp. minced garlic
1/2 cup white wine
1 cup lower-sodium chicken broth
1 Tbs. lemon juice
2 Tbs. drained capers
1 tsp. lemon zest
2 Tbs. butter
3 Tbs. chopped parsley

To skillet with chicken, add 2 tsp. minced garlic; cook until garlic is golden, 1 minute. Add 1/2 cup white wine; cook, stirring up bits. Add 1 cup lower-sodium chicken broth and 1 Tbs. lemon juice. Bring to boil. Cover; over low heat, cook until chicken is cooked through; 12-15 minutes. Transfer chicken to platter. Over medium-high heat, bring sauce to boil. Add 2 Tbs. drained capers and 1 tsp. lemon zest; cook, stirring, until thickened, 7 minutes. Stir in 2 Tbs. butter and 3 Tbs. chopped parsley. Pour over chicken. Serve with linguine.

Answer 8

These are all great... try these variations...

Chicken Piccata

After working with raw poultry you should wash your cutting board, knives and hands well with hot soapy water before touching any other food. To avoid putting my fingers in my salt container, I just spill out a little of the salt onto the cutting board and use that for seasoning the chicken. Then when I am all done, I throw out the remaining salt on the board.


4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

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Chicken Piccata Pasta Toss

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
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Warm Chopped Chicken Picatta Spinach Salad

1 pound chicken breast cutlets, 6 pieces
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
1 lemon, juiced
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped


Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

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Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


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