Chicken Piccata With Capers Recipes

CHICKEN PICCATA WITH FRIED CAPERS

Steps:

• Chicken Piccata: 1. Preheat oven to 300°F. Line a baking sheet with parchment paper. 2. Slice 1 lemon into thin slices. Zest and juice remaining lemon. 3. Place flour into a shallow dish or pie pan. Generously season both sides of chicken breasts with salt and pepper, then dredge chicken in flour, and shake to remove excess. 4. Heat evoo in a large sauté pan over medium. Place 2 to 3 chicken breasts in pan and brown at 2 minutes per side. Transfer browned chicken to prepared pan. Repeat with remaining chicken. Place chicken in 300°F oven and roast for 5 to 7 minutes, or until cooked through. 5. Meanwhile, add 3 tablespoons evoo to the sauté pan used to brown the chicken, and place over medium heat. Add shallot and garlic and cook for 3 minutes, scraping up any brown bits and remaining flour. 6. Add lemon juice, zest, sliced lemon pieces, chicken broth, and capers to the pan. Simmer 2 to 3 minutes, until sauce thickens. Season with salt and pepper. 7. Transfer cooked chicken to a platter and pour sauce over chicken. Garnish with chopped parsley and fried capers. Serve immediately. Fried Capers: 1. Line a plate with several layers of paper towels. 2. Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 3. Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Store at room temperature, covered, for up to 3 days. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

CHICKEN PICCATA WITH CAPERS

Steps:

• Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
• Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
• Drizzle sauce over and around the chicken; garnish with parsley.

CHICKEN PICCATA

Steps:

• Heat the olive oil on the stovetop in a large skillet over medium heat.
• Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
• Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan.
• Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
• Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve.

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:

• 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 CAPERS

Steps:

• Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.