Best 2 Lemony Chicken Piccata Recipes
Indulge in the delectable flavors of Lemony Chicken Piccata, a classic Italian dish that combines zesty lemons, savory chicken, and a luscious buttery sauce. This versatile recipe offers three variations to tantalize your taste buds: the original Lemony Chicken Piccata, a creamy and cheesy version, and a delightful low-carb alternative. Each variation promises a unique culinary experience, ensuring that every palate is satisfied. From the tangy lemon caper sauce to the tender chicken and the optional addition of mushrooms, Lemony Chicken Piccata is a symphony of flavors that will transport you to the heart of Italy. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
LEMONY CHICKEN PICCATA
THIS is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isn't missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat. , In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. , Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 530mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMONY CHICKEN PICCATA
Make and share this Lemony Chicken Piccata recipe from Food.com.
Provided by cooperhock
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breast until it is flat- about ¼" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
- Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
- Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
- Take the chicken out of the pan and put on a plate- cover with foil.
- Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 201, Carbohydrate 2.1, Fiber 0.7, Sugar 0.5, Protein 25.3
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have chicken breasts, you can use chicken thighs instead. Just be sure to adjust the cooking time accordingly.
- For a more flavorful dish, use freshly squeezed lemon juice instead of bottled lemon juice.
- If you don't have capers, you can omit them from the recipe or substitute them with chopped olives.
- Serve the chicken piccata over pasta, rice, or mashed potatoes.
Conclusion:
Lemony chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. With its bright and tangy flavors, this dish is perfect for a quick and delicious weeknight meal. So next time you're looking for a new chicken recipe to try, give this one a try. You won't be disappointed!
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