Chicken Piccata W Gardein Recipe 45 Recipes

"CHICKEN" PICCATA W/ GARDEIN RECIPE - (4/5)

Steps:

• In a medium saute pan on medium heat, heat the olive oil and 1 Tbs butter until the bubbly. In a flat-bottomed bowl, mix together the flour, salt, and pepper. Coat both sides of the chick'n cutlets and fry in the saute pan on medium heat until brown on both sides. Remove the cutlets from the pan and deglaze the pan with the wine. Reduce the wine by half. Add in the capers, lemon juice, and 2 Tbs butter, and cook until bubbly. Taste and season as needed. Replace the cutlets, turning over into the mixture to coat both sides. Allow the sauce to thicken and add in the last Tbs of butter, swirling it into the sauce. Serve over linguini.

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.

CHICKEN PICCATA

Steps:

• Heat 2 large nonstick sauté pans over medium heat.
• While pans are heating, season the chicken with salt and pepper to taste. Put the 1/2 cup flour in one shallow dish and the egg substitute in another shallow dish. Dredge the chicken in the flour, then in the egg substitute, to coat completely.
• When pans are hot, add 1/2 tablespoon of the butter to each pan. Allow the butter to melt completely and brown slightly. Then add 2 coated chicken breasts to each pan. Sauté the chicken until it is golden brown and just cooked through, about 2 minutes per side. Transfer the chicken to a serving platter, and tent it with foil to keep the chicken warm.
• Raise the heat under one of the sauté pans to high. Add the remaining 1 tablespoon butter to the pan and allow it to melt. Add garlic and sweat for one minute. Whisk the remaining 2 tablespoons flour into the butter. Whisk in the lemon juice and the water; bring to a boil. Reduce the heat to low and continue to cook the sauce, whisking constantly, until it has thickened, about 2 minutes. Stir in the capers and parsley. Season with salt and pepper to taste, if desired. Spoon the sauce over the chicken, and serve.
• Fat: 64g (before), 7.4g (after)
• Calories: 1,183 (before), 241 (after)
• Protein: 31g
• Carbohydrates: 12g
• Cholesterol: 81mg
• Fiber: 2g
• Sodium: 459mg