BAKED CHICKEN PICCATA
Do you need the convenience of an oven meal? Try this baked chicken piccata to serve with pasta or rice. If you have a picky eater, just serve their chicken without the sauce!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.
- Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.
- Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
- Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.
- Drizzle sauce over the baked chicken to serve.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 21.1 g, Cholesterol 106.2 mg, Fat 27.6 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 11.8 g, Sodium 4578.4 mg, Sugar 0.3 g
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Thimesh Methmin
[email protected]This recipe was a little too time-consuming for me.
Brantleigh Outley
[email protected]This dish is a great way to impress your guests.
Avelius Frugence
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so tender and flavorful.
Rosalba vega
[email protected]This dish was a bit too lemony for my taste.
John Bishop
[email protected]This recipe is a great way to use up leftover chicken.
Ibis Gomez
[email protected]The chicken was a little tough, but the sauce was good.
Jashim ha
[email protected]I love the simplicity of this recipe. It's a great weeknight meal.
Md rahath
[email protected]This recipe was a little too bland for my taste.
Mahveen Sardar
[email protected]I've made this recipe several times and it's always a hit with my guests. It's a great dish for a special occasion.
Norly Casilao
[email protected]This dish was a bit too salty for my taste.
Lilly Johansson
[email protected]I'm not a big fan of capers, so I omitted them from the recipe. The dish was still very flavorful.
Shawn Don
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
Hbiba Aktar
[email protected]I followed the recipe exactly, but my sauce didn't come out as thick as I would have liked. I think I'll try adding a little cornstarch next time.
Malik Sab
[email protected]The chicken was a little dry, but the sauce was good.
md alvi
[email protected]This dish was absolutely delicious. The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
marvin perez tellez
[email protected]I love how easy this recipe is to make. I was able to get dinner on the table in under an hour.
ABDUL REHMAN PANEZAI
[email protected]This baked chicken piccata was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and tangy. I served it over rice, and it was a perfect meal.