JOY PHILBIN'S CHICKEN PICCATA
Easy, quick and elegant--the first recipe their daughter asked for when she was getting married - for everyday dinners or for company, too
Provided by carrie sheridan
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
- Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
- In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
- Remove cutlets to drain on paper towels and keep them warm.
- Add white wine to deglaze the pan.
- Then add lemon juice.
- Then add chicken broth and bring to a boil.
- Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
- Add capers (you can add more capers if you like them - or leave them out if you don't).
- Spoon sauce over chicken cutlets arranged on a place.
- Garnish with chopped parsley and twists of sliced lemon on top.
Nutrition Facts : Calories 158.8, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 199.8, Carbohydrate 14.6, Fiber 3.1, Sugar 0.6, Protein 2.1
CHICKEN PICCATA
I had a lemony breaded chicken at a very expensive dinner, and came across this recipe in one of my kids school recipe books, and thought I'd try it. and wouldn't ya know it? This was the recipe! My kids and hubby love it and I have picky kids! :)
Provided by Sharshee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with 1 tbsp lemon juice.
- Combine flour, garlic powder, and paprika.
- Dip chicken in egg, dredge in flour, brown in butter in skillet.
- Dissolve bullion in boiling water, add remaining 2 tbsp lemon juice.
- Pour over browned chicken and simmer, covered 20 minutes or until tender.
- You might want to increase seasonings to your liking.
- We love garlic, so I increase the amount, and also while browning the chicken, you might need more butter.
- And while the chicken is simmering, you may need to add a bit of water, so it doesn't dry out.
Nutrition Facts : Calories 273.1, Fat 15, SaturatedFat 8, Cholesterol 106.3, Sodium 717, Carbohydrate 7.2, Fiber 0.3, Sugar 0.7, Protein 26.4
DIET CHICKEN PICCATA
lower cal because it's cooked with more olive oil and less butter but it's so good that it tastes like the real thing!
Provided by Erin May
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
- melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
- crush 4 cloves of garlic and add to chicken.
- add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
- Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
- Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.
Nutrition Facts : Calories 935.1, Fat 70.4, SaturatedFat 13.2, Cholesterol 100.4, Sodium 314.6, Carbohydrate 16.4, Fiber 0.8, Sugar 4.7, Protein 31.2
CHICKEN PICCATA
In my quest to lose weight, I take a lot of low fat frozen dinners to work. One of my favorites was a low fat wersion of Chicken Piccata. I experimented with a Chicken Piccata Recipe and made my own low fat version that was just as tasty. To quote a well known beer slogan "Tastes great less filling..."
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper, and put in a large plastic bag.
- Pour milk in a shallow bowl, and dip each chicken breast in milk.
- Place chicken in plastic bag and shake to coat each piece with the flour mixture.
- Heat olive oil in a medium frying pan and brown chicken breats,@ five minutes on each side until golden brown.
- Remove chicken from pan and set aside.
- Add broth, Worcestershire sauce, and cook until heated through.
- Add lemon juice, sugar, and cornstarch.
- Stir and cook for@ 5-7 minutes until sauce comes to a boil.
- Remove sauce from heat and spoon sauce over chicken.
- Enjoy!
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