Chicken Or Tilapia Piccata Recipes

CHICKEN PICCATA

Steps:

• 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.

TILAPIA PICATA OR CHICKEN PICATA WITH CAPERS

Steps:

• In a skillet pan place 1/2 the butter and olive oil to heat up on medium high.
• place all the dry ingredients in a gallon size plastic baggy, mix well and then add the tilapia or chicken and coat well.
• place the tilapia/chicken in the oil/butter mix and cook without burning ( lower heat if needed) so it cooks half way and is golden brown approximately 4 min, then flip to cook other side of tilapia.
• let talapia/chicken cook 1- 2 min then add remaining butter, capers, lemon juice and chicken broth. reduce heat to med low and sauce will thicken slightly.
• Serve with pasta, rice or with a veggie for a quick and tasty meal everyone will love.
• I actually double the sauce, pull out the fish when it is done place a little sauce over the fish and the remaining sauce I place over angel hair pasta. This is my daughter favorite meal. I make the same exact meal with chicken cutlets as well. Garnish with lemon slices on top of Tilapia or Chicken cutlets.

TILAPIA PICCATA

Steps:

• Cook pasta according to package directions (omitting the salt and fat) Drain.
• Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
• Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
• Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
• Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
• Remove fish from pan and keep warm.
• Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
• Serve fish with sauce and pasta.

TILAPIA PICCATA

Steps:

• Rinse and dry tilapia fillets.
• Season the flour with salt, pepper, garlic powder and onion powder in a bowl.
• Mix milk and eggs in separate bowl.
• Dip fillets into the flour mixture, then the egg milk mix and coat with a final dredge of flour.
• Heat oil in a skillet, saute fillets browning on both sides for 4 to 5 minutes.
• Transfer to a serving dish.
• Pour off all but 2 tbsp of oil. Then add butter, brown slightly.
• Stir in lemon juice, capers, sweet vermouth and parsley. Simmer for 1-2 minute.
• Spoon over fish and enjoy!

CHICKEN OR TILAPIA PICCATA

Steps:

• Dust fillets with salt and pepper and dredge in flour.
• Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan.
• Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste.
• Add chicken/fish back into pan. Add parsley.
• Serve on a platter with sauce.
• Enjoy!