Chicken Piccata Casserole 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.

CHICKEN PICCATA

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

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.

EASY CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

OVEN-BAKED CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
• In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
• Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
• Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
• Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

PERFECT CHICKEN PICCATA

Steps:

• Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
• Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
• Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
• Remove from heat and sprinkle with parsley to serve.