Chicken Piccata Restaurant Recipe

Chicken Piccata Low Fat Recipe Food.com

WEBOct 26, 2007 · Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. Sauté the chicken over …

Rating: 5/5(10)
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

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Healthy Lemon Chicken Piccata Recipe Wholesome Yum

WEBMay 19, 2022 · Store: Keep leftover chicken lemon piccata covered in the fridge for 3-4 days. Reheat: Reheat in a microwave or warm skillet. Freeze: Freeze keto chicken …

Rating: 4.9/5(30)

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Easy Healthy Chicken Piccata Recipe Chew Out Loud

WEBJul 17, 2023 · Pound chicken down to an even thickness throughout. Step 2: Season chicken on both sides. Step 3: After cooking the chicken, …

1. Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.
2. Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.
3. In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don’t overcook. Use tongs to transfer chicken to a separate plate; keep warm.
4. Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.

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