Chicken Picatta Scd Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

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.

CHICKEN PICCATA



Chicken Piccata image

A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe will be an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 boneless, skinless chicken breast halves, halved horizontally
1/4 cup all-purpose flour, sifted
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 to 3 tablespoons dry white wine
3 tablespoons fresh lemon juice
2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
  • Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
  • Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
  • Immediately pour the sauce over the chicken, and serve.

CHICKEN PICATTA (SCD)



Chicken Picatta (Scd) image

source: www.scdrecipe.com/recipes/print/416/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.

Provided by susan 9

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs)
3/4 cup almond flour (seasoned with salt, pepper, and fresh garlic pressed)
1/4 cup butter
2 lemons (to taste)
3 ounces capers
1/4 cup parsley

Steps:

  • Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
  • Pour juice of 2 lemons over chicken.
  • Reduce heat, cover and cook 8-10 minutes (or until cooked through).
  • Add capers and parsley; stir and baste chicken with pan juices.

CHICKEN PICCATA



Chicken Piccata image

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.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

THE BEST CHICKEN PICCATA



The Best Chicken Piccata image

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
  • Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
  • Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
  • Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

More about "chicken picatta scd recipes"

CHICKEN PICCATA RECIPE | BON APPéTIT
chicken-piccata-recipe-bon-apptit image
2021-05-07 Preparation. Step 1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).
From bonappetit.com
See details


CHICKEN PICCATA RECIPES
chicken-piccata image
Find your family's favorite version in our collection of quick, easy, and delicious chicken piccata recipes. Pin Share Tweet Email Save. Lemon Chicken Piccata. 1,685 Ratings Save. Quick Chicken Piccata. 1,644 Ratings Save. …
From allrecipes.com
See details


CHICKEN PICCATA RECIPE | FOOD NETWORK
Deselect All. Brine: 1 pound kosher salt. 1 pound brown sugar. 1 quart cider vinegar. 1 cup pinot grigio. 1/4 cup whole black pepper. 2 cloves garlic. 3 quarts tap water
From foodnetwork.com
Author Barley & Salt
Steps 6
Difficulty Intermediate
See details


CHICKEN SALAD - SCDRECIPE.COM
4 broiled boneless chicken breasts (with a little olive oil, salt, pepper) 1/4-1/2 cup fresh dill 3/4 cup toasted walnuts 1/2 cup raisins 3/4 tablespoons homemade mayo (I used the hard boiled …
From scdrecipe.com
See details


CHICKEN CACCIATORE - SCDRECIPE.COM
4 chicken breast halves (about 2 pounds), skinned 2 cups hot cooked spaghetti squash 1 small onion, chopped 1/4 cup water 1 cup choppped tomatoes
From scdrecipe.com
See details


CHICKEN PICCATA (AIP, PALEO, GAPS & SCD OPTION) | RECIPE | AIP …
Dec 14, 2016 - Chicken Piccata (AIP, Paleo, GAPs & SCD option) Dec 14, 2016 - Chicken Piccata (AIP, Paleo, GAPs & SCD option) Pinterest. Today. Watch. Explore. When …
From pinterest.com
See details


CHICKEN PICATTA RECIPES : FOOD NETWORK | FOOD NETWORK
2022-11-18 Giada adds extra virgin olive oil and a couple tablespoons of butter to a pan set over medium-high heat. When the butter is melted the pan is ready for the chicken to be added. …
From foodnetwork.com
See details


ALMOND CRUSTED CHICKEN - SCDRECIPE.COM
1. Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly.
From scdrecipe.com
See details


CLASSIC CHICKEN PICCATA RECIPE | THE RECIPE CRITIC
2022-05-14 Add the flour to a shallow bowl and coat each side. Add the chicken breasts and cook for 5 minutes on each side. Flip and continue to cook until the chicken is cooked through …
From therecipecritic.com
See details


CHICKEN PICATTA - SCDRECIPE.COM
Instructions. 1. Pound chicken breasts lightly, dredge in seasoned flour and brown in butter. 2. Pour juice of 2 lemons over chicken. 3. Reduce heat, cover and cook 8-10 minutes (or until …
From scdrecipe.com
See details


CHICKEN PICATTA SCD RECIPE - WEBETUTORIAL
Chicken picatta scd is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken picatta scd at …
From webetutorial.com
See details


HOME - SCDRECIPE.COM
Originally published in 1994, this book explains the science behind the diet, gives detailed instructions on how to start the SCD, and provides plenty of recipes. Nutrition in Immune …
From scdrecipe.com
See details


SHEET PAN CHICKEN PICCATA (WHOLE30 - PALEO) - EVERY LAST …
2021-09-07 Instructions. In a bowl stir together the chicken stock, white wine vinegar, capers, chopped parsley, diced shallots and crushed garlic. On a 18x13 inch sheet pan* place the …
From everylastbite.com
See details


Related Search