GARLIC CHICKEN PICCATA
Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.
Nutrition Facts : Calories 259 kcal, Carbohydrate 7 g, Protein 15 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 861 mg, Sugar 1 g, ServingSize 1 serving
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
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.
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