Best 9 Chicken Piccata Recipe With Capers Recipes

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.

CHICKEN PICCATA WITH CAPERS

Steps:

• Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
• Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
• Drizzle sauce over and around the chicken; garnish with parsley.

CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh 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.

CHICKEN PICCATA

Steps:

• Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
• Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
• Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
• Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
• Immediately pour the sauce over the chicken, and serve.

MUSHROOM CHICKEN PICCATA

Steps:

• Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

CHICKEN PICCATA WITH CAPERS

Steps:

• Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

CHEF JOHN'S QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
• Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
• Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
• Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

OVEN-BAKED CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
• In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
• Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
• Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
• Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.