LEMON CHICKEN PICCATA
Lemon chicken piccata for two.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
- Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
- When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
- At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
- Drain the pasta and have it ready on the side.
- Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
- Divide the pasta between the serving plates, and serve topped with fresh parsley.
Nutrition Facts : Calories 766 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 685 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
30 MINUTE CHICKEN PICCATA FOR TWO
This 30 Minute Chicken Piccata for Two recipe, starring yummy white wine and fresh lemon and parsley, is easy, fast and tasty! Perfect for date night or a weeknight - because tasty doesn't have to take long!
Provided by Michelle
Time 28m
Number Of Ingredients 11
Steps:
- In a bowl, prepare a flour mixture of 1/4 cup flour, salt and pepper.
- In a medium sized pan on medium high heat, heat the oil.
- When hot, dip the chicken into the flour mixture to get a nice coating and place in the pan.
- Cook each side until nicely browned and cooked through, about 10 minutes (5 minutes each side) and when a thermometer reads 165F.
- Once cooked, remove chicken from pan and let rest covered with aluminum foil.
- Next, bring down the heat to medium and add the shallots and garlic until fragrant and softened, about 2 minutes.
- Mix in the remaining flour and mix until well dissolved.
- Add the broth, wine and lemon juice. Let simmer until slightly thickened, about 5 minutes.
- Melt butter into the sauce.
- Next, return chicken and juices to pan and covering the chicken with the piccata sauce.
- Sprinkle with parsley. Serve.
Nutrition Facts : ServingSize 1 g, Calories 421 kcal, Carbohydrate 17.5 g, Protein 25.5 g, Fat 22.5 g, SaturatedFat 7.6 g, Cholesterol 85 mg, Sodium 602 mg, Fiber 0.7 g, Sugar 1.1 g
CHICKEN PICCATA
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
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.
CHICKEN PICCATA
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
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 WITH GARLIC MASH FOR 2
Delicious chicken picatta derived from a few different recipe's but inspired by the dish as served by the Chop House in Denver.
Provided by Dad at Home
Categories One Dish Meal
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Chicken:.
- 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
- 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
- 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- 5) Into the pan add the lemon juice, stock and capers.
- 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
- 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
- 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
- Mash:.
- 1) Preheat oven to 350 degrees F
- 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- 3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
- Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 1085, Fat 90, SaturatedFat 36, Cholesterol 195.6, Sodium 788, Carbohydrate 38.2, Fiber 4.8, Sugar 2.9, Protein 34.7
MY BEST CHICKEN PICCATA
This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!
Provided by LROHNER
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
- Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
- Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
- To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 29.3 g, Cholesterol 121.8 mg, Fat 25.8 g, Fiber 2.3 g, Protein 26.8 g, SaturatedFat 15.3 g, Sodium 820.2 mg, Sugar 0.8 g
PERFECT CHICKEN PICCATA
Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.
Provided by NicoleMcmom
Categories Chicken Piccata
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg
LEMONY CHICKEN PICCATA FOR TWO
This dish is a favorite of mine and my girlfriend! While it is easily changed to accommodate a full family meal by adding more chicken and upping the ingredients, it's simple and delicious enough to make for a meal when it's just you and that special someone. :) NOTE: While it's not necessary, I prefer to serve this dish over...
Provided by Megan Berg
Categories Chicken
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 200 degrees F. Place a serving platter into the oven to warm.
- 2. Season the chicken breast pieces with salt and pepper and dredge them in the flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd the skillet, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven. When finished frying all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- 3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil.
- 4. Let cook, stirring occasionally., until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Put the chicken back into the pan for a minute then remove from the heat. Add the parsley and serve.
More about "chicken piccata for 2 recipes"
CHICKEN PICCATA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (226)Author Chris MoroccoServings 4Estimated Reading Time 5 mins
- 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). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
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