Easy Chicken Piccata With Italian Fried Potatoes Recipes

EASY CHICKEN PICCATA

Steps:

• Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
• Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
• Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

EASY ITALIAN CHICKEN & FRIED POTATOES

Steps:

• 1. Note: If you are looking for a good homemade Italian recipe, check out my Colorful Party Pasta Salad Recipe. I include a homemade Italian Dressing within that recipe & it's delicious! Any Italian dressing will do, use your favorite! Try different varieties!
• 2. Remove any excess fat from chicken & rinse chicken in cold water, pat dry. Place in a large glass bowl, pour dressing over chicken just until thoroughly covered. Turn chicken to be sure to get both sides. Cover & allow to marinade for at least 30 minutes.
• 3. In the meantime, prepare potatoes. Clean potatoes, & cut in one inch wedges, leaving skin intact. (Need those awesome vitamins!!) Add olive oil to large skillet & heat over medium high heat. Add potatoes. Cook for 15 minutes, turning frequently to brown on all sides.
• 4. When potatoes are halfway done, add Italian dressing, minced garlic, onions, & your fresh herbs. Add salt & pepper to taste. Continue to cook over medium heat, turning frequently. I cover during this process to help the potatoes cook all the way through. Continue to cook until potatoes are cooked all the way through.
• 5. While the potatoes are cooking, heat EVOO on medium heat in another large skillet. Add chicken, marinade, & minced garlic. Season with salt & pepper to taste. Cook 5-7 minutes each side depending on thickness of breast. Add fresh herbs the last couple minutes. I used fresh rosemary in this dish.
• 6. Top with optional parmesan cheese just before serving! This dish goes very well with candied carrots as a side dish. Mmm good!! This is one meal I never have left over of! Sometimes I wish I did just so I wouldn't have to cook!

EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES

Steps:

• Wash chicken cutlets and pat dry with paper towels.
• Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
• Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
• Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
• When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
• Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
• When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
• When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
• Clean 4 large russet potatoes.
• Slice potatoes into 16 slices each.
• Place potatoes slices into large bowl and coat with the olive oil.
• Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
• Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
• Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.

SOUTHERN FRIED CHICKEN PICCATA

Steps:

• Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
• Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve.
• Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
• Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
• Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat.
• Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley.
• Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve.