Best Garlic Chicken Piccata Recipes

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GARLIC CHICKEN PICCATA



Garlic Chicken Piccata image

I haven't tried this yet, but I found it in the April 2005 issue of InStyle Magazine. Many of their "party" recipes call for unusual ingredients or difficult techniques - this one doesn't & it sounds yummy!

Provided by rockinred

Categories     Chicken Breast

Time 17m

Yield 10 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
6 garlic cloves, minced
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 lbs thin-sliced boneless skinless chicken breasts or 3 1/2 lbs chicken tenders
1/2 cup reduced-sodium chicken broth

Steps:

  • Heat oven to 400 degrees F.
  • In a small bowl, combine all ingredients except chicken & broth.
  • Place chicken in large baking dish in a single layer; spoon herb mixture on top and pour broth over.
  • Bake 3-4 minutes on each side or until cooked through.
  • To serve, arrange chicken on platter and pour pan juices over it.

Nutrition Facts : Calories 229.7, Fat 7.5, SaturatedFat 1.3, Cholesterol 92.2, Sodium 340.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 37.2

LEMON GARLIC CHICKEN PICCATA RECIPE - (4.5/5)



Lemon Garlic Chicken Piccata Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 13

12 ounces thin spaghetti
1 pound chicken breasts, boneless, skinless, sliced in half lengthwise
Kosher salt
Black pepper, freshly cracked, to taste
1/2 cup all-purpose flour
3 tablespoons unsalted butter, divided
2 cloves garlic, minced or finely chopped (1 teaspoon)
1/4 cup green onion tops or shallots, chopped
1 cup chicken broth (can sub 1/4 cup of the broth with white wine, if desired)
3 tablespoons fresh lemon juice (1 lemon)
1/2 cup heavy cream
1/4 cup capers, drained well
Fresh parsley, chopped for garnish, optional

Steps:

  • Get everything prepped before starting cooking. Preheat oven to 150 F. Cook pasta in salted water as directed on package; drain well and keep warm. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Coat the chicken with flour. Add chicken to the skillet and cook 4-5 minutes on each side or until done, flipping once. Set aside on a cookie sheet and keep warm in the oven. Meanwhile, melt the remaining tablespoon butter in a medium skillet over medium heat. Add garlic and green onions and cook until fragrant, about 2 minutes, stirring constantly. Stir in the chicken broth (and white wine, if using) and lemon juice. Cook until slightly reduced, stirring frequently, about 5 minutes. Gradually whisk in heavy cream and cook until slightly thickened, 3-4 minutes. Taste and season with salt and pepper. Stir in capers. Serve immediately over chicken and spaghetti. Garnish with snipped parsley, if desired.

CHICKEN PICCATA WITH GARLIC MASH FOR 2



Chicken Piccata With Garlic Mash for 2 image

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

2 boneless skinless chicken breasts, butterflied
sea salt and pepper
flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/8 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
mashed potatoes
3/4 lb baby red potato, quartered (I prefer to leave unpeeled)
1/2 medium head of garlic (about 6-8 cloves)
1 tablespoon extra virgin olive oil
3 tablespoons milk
2 tablespoons butter
salt and pepper

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

GARLIC & CHICKEN PICCATA RECIPE - (4.5/5)



Garlic & Chicken Piccata Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 12

1 head of garlic, peeled
4 tablespoons extra-virgin olive oil, plus more for garlic
2 chicken breasts, boneless, skinless, cut in half lengthwise
Kosher salt, to taste
Freshly ground black pepper, to taste
Flour, for dredging
5 tablespoons butter, divided
1/4 cup white wine
1 lemon, juiced
1/4 cup chicken stock
1/4 cup capers
1/3 cup parsley, chopped

Steps:

  • Preheat oven to 400°F. Prep roasted garlic: Slice off the top of the head of garlic (about 1/4-inch). Drizzle the cut side with olive oil and roast until soft and slightly golden, about 40 minutes. Let cool, then remove cloves and set aside. Season chicken with salt and pepper and then lightly dredge in flour. In a large skillet over medium-high heat, heat olive oil and 4 tablespoons of butter. Cook chicken in batches until golden, about 3 minutes per side. Remove chicken and set aside. Make sauce: Deglaze the pan with white wine. Add lemon juice, chicken stock, and capers and stir. Add the roasted garlic and bring to boil. Season with salt and pepper. Add chicken into the sauce and simmer for 5 minutes more. In the last minute, add remaining tablespoon of butter. Serve chicken over pasta. Garnish with parsley.

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