Best 3 Chef Johns Quick Chicken Piccata Recipes
**Chef John's Quick Chicken Piccata: A Burst of Italian Flavors in Every Bite**
Prepare to embark on a culinary journey with Chef John's Quick Chicken Piccata, a tantalizing dish that captures the essence of Italian cuisine. This delectable offering combines tender chicken, tangy lemon, briny capers, and aromatic herbs to create a symphony of flavors that will leave your taste buds dancing. With a preparation time of only 15 minutes and a cooking time of 30 minutes, this recipe promises a flavorsome meal that won't keep you waiting. Join Chef John on this culinary adventure and discover a new favorite dish.
The recipe begins with dredging chicken cutlets in seasoned flour, giving them a delightful golden-brown crust. Pan-frying the chicken in butter and olive oil infuses it with a rich, savory flavor. Once the chicken is cooked to perfection, it's time to prepare the delectable sauce. White wine, chicken broth, lemon juice, capers, and herbs come together in a harmonious blend, creating a tangy, savory, and aromatic symphony of flavors.
Chef John also includes a variation of the recipe, "Chicken Piccata with Tomatoes and Artichokes," for those who desire a more vibrant and colorful dish. This variation incorporates diced tomatoes, artichoke hearts, and sun-dried tomatoes, adding a medley of textures and flavors that will delight your senses.
Whether you choose the classic Chicken Piccata or the vibrant Chicken Piccata with Tomatoes and Artichokes, you're in for a culinary treat. Accompanied by a side of pasta, mashed potatoes, or a crisp green salad, this dish is sure to become a regular in your recipe rotation. So gather your ingredients, prepare your taste buds, and let's dive into Chef John's Quick Chicken Piccata. Buon Appetito!
QUICK CHICKEN PICCATA
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
- 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.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 8.4 g, Cholesterol 87.5 mg, Fat 18.2 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 7.2 g, Sodium 223.6 mg, Sugar 0.7 g
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
QUICK CHICKEN PICCATA
Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side-noodles, veggies or bread-tastes better next to this lovely chicken. -Cynthia Heil, Augusta, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 265 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 442mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
Tips:
- Use thin chicken breasts for even cooking and a tender texture.
- Pounding the chicken breasts helps to tenderize them and ensures they cook evenly.
- Use a large skillet to prevent overcrowding and ensure the chicken cooks evenly.
- Be careful not to overcook the chicken, as it can become dry and tough.
- Use a good quality white wine for the sauce, as it will add flavor and depth.
- Add the capers and lemon juice at the end of cooking to preserve their flavor and brightness.
- Serve the chicken piccata over pasta, rice, or mashed potatoes.
Conclusion:
Chef John's Quick Chicken Piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. The capers and lemon juice add a bright and tangy flavor that complements the chicken perfectly. This dish is sure to be a hit with your family and friends.
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