Chicken Piccata

chicken-piccata1The other day I was watching Ina Garten on the food network. She made a dish called chicken piccata. I had heard of it but not paid much attention before. It called for capers … and lemon both I LOVE.

Joe loves any meat breaded, quick sauteed, then placed in the oven … so I figured it would be a hit.

He LOVE LOVED IT!
We now have another KEEPER RECIPE.

I always have a method I like better so this is my version of what Ina did.
Hope you try and like it too. :)

You will find a detailed Breading Cutlets in another post.

Chicken Piccata
Serves 4
Delicious breaded chicken with a lemon capers sauce.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
797 calories
59 g
295 g
42 g
40 g
16 g
340 g
677 g
4 g
1 g
22 g
Nutrition Facts
Serving Size
340g
Servings
4
Amount Per Serving
Calories 797
Calories from Fat 373
% Daily Value *
Total Fat 42g
65%
Saturated Fat 16g
82%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 295mg
98%
Sodium 677mg
28%
Total Carbohydrates 59g
20%
Dietary Fiber 4g
14%
Sugars 4g
Protein 40g
Vitamin A
16%
Vitamin C
32%
Calcium
13%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless, skinless chicken thighs
  2. salt, garlic granules, & freshly ground pepper
  3. 1 cup all-purpose flour
  4. 2 eggs
  5. 1 Tbsp water
  6. 1 1/2 cup bread crumbs
  7. 1 tsp. my herbs
  8. 3 Tbsp olive oil
  9. 6 Tbsp butter, divided
  10. 2/3 cup lemon juice, lemon halves reserved
  11. 1/2 cup dry white wine
  12. 3 Tbsp capers
Optional for garnish
  1. Sliced lemon
  2. Chopped parsley
Instructions
  1. Preheat the oven to 350 degrees F. Sprinkle each thigh with salt, pepper & garlic ... then between plastic wrap pound to 1/4-inch thick. (I use the back of a heavy skillet.)
  2. 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 water together. Place the bread crumbs on a third plate with “my herbs”. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  3. Heat 3 tablespoon of olive oil in a (oven proof) large saute pan over medium heat. Add the chicken thighs and cook for 2 minutes on each side. Place in oven and allow them to bake for 5 to 10 minutes while you make the sauce.
  4. For the sauce: in a skillet over medium heat, melt 2 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to boil over high heat and reduced in half, about 2 minutes. Remove from the heat, add the remaining 4 tablespoons of butter and swirl to combine. Discard the lemon halves and add capers.
  5. Serve each chicken thigh with sauce spooned on. You can garnish with a slice of lemon and a sprinkling of fresh parsley if you want.
Detailed how to Bread Cutlets here
  1. http://food-o.com/breading-cutlets/
Adapted from Ina Garten from Food Network
beta
calories
797
fat
42g
protein
40g
carbs
59g
more
Adapted from Ina Garten from Food Network
A Food Orgasm http://food-o.com/
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