Best Poultry Essentials Easypeasy Chicken Piccata 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 CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

THE BEST CHICKEN PICCATA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
• Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
• Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
• Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

CHICKEN PICCATA

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.

POULTRY ESSENTIALS: EASY/PEASY CHICKEN PICCATA

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Cut the chicken breast in half, lengthwise.
• 4. Pound out into an even thickness, somewhere around 1/2-inch (1.3cm).
• 5. Chef's Note: If they are fairly thin, it might not be necessary to pound them. With that said, it fun, and it helps to take out all your frustrations. So, put on some good jazz, pour yourself a nice chardonnay, and pound baby pound. :-)
• 6. Add a bit of salt and pepper, to the flour, and place into a shallow bowl.
• 7. Take the chicken pieces, one-by-one, coat them in the flour, and reserve.
• 8. Add 1 tablespoon of olive oil, and 1 tablespoon of butter to a sauté pan, over medium heat.
• 9. When the foaming subsides, give the pan a swirl, to mix the oil and butter, and add the floured chicken breasts.
• 10. Cook until golden brown on both sides, about 3 - 4 minutes per side.
• 11. Remove from the pan, and reserve.
• 12. Add the remaining olive oil to the pan, and add the garlic.
• 13. Stir the garlic until fragrant, about 60 seconds. Do not allow the garlic to burn, or the sauce will taste bitter.
• 14. Add the wine, and capers, then stir until most of the liquid is evaporated, about 3 - 5 minutes.
• 15. Add the chicken stock, and butter, and stir to combine.
• 16. Continue to simmer, until the liquid is reduced by half, and begins to thicken, about 3 - 4 minutes.
• 17. Return the chicken to the pan, and cook until warmed through, about 2 - 3 minutes.
• 18. Remove from the heat, stir in the lemon juice, and do a final tasting for proper seasoning. Because of the tang of the lemon juice, you will probably not need any additional salt; however, a few grinds of pepper, can give the sauce more depth.
• 19. PLATE/PRESENT
• 20. I like serving this with some long-grained white rice; however, the sides are up to you. Enjoy.
• 21. Keep the faith, and keep cooking.