GARLIC CHICKEN PICCATA
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
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)
Provided by msippigrl
Number Of Ingredients 13
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
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
GARLIC & CHICKEN PICCATA RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 12
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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