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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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Showing posts with label Piccata. Show all posts
Showing posts with label Piccata. Show all posts
Chicken Piccata By Clkaka
Click here for a larger picture of Chicken Piccata By Clkaka
4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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Halibut Piccata
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2 Servings
Halibut American
Summer Spring Saute Bake Main Dish American Halibut Dinner Creamy
1/4 cup -purpose flour
1/2 teaspoon t
1/2 teaspoon black per
1 tablespoon ve oil
2 (6-1/2- to 7-ounce) halibut lets, about 1 inch thick
3 tablespoons dry te wine (such as chardonnay or pinot gris)
juice of 2 ons (about 1/3 to 1/2 cup)
3 cloves lic, thinly sliced
1 tablespoon drained ers
5 tablespoons unsalted ter
Salt and per, to taste
Chopped fresh sley, for garnish
Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper. Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through. Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste. Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.
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2 Servings
Halibut American
Summer Spring Saute Bake Main Dish American Halibut Dinner Creamy
1/4 cup -purpose flour
1/2 teaspoon t
1/2 teaspoon black per
1 tablespoon ve oil
2 (6-1/2- to 7-ounce) halibut lets, about 1 inch thick
3 tablespoons dry te wine (such as chardonnay or pinot gris)
juice of 2 ons (about 1/3 to 1/2 cup)
3 cloves lic, thinly sliced
1 tablespoon drained ers
5 tablespoons unsalted ter
Salt and per, to taste
Chopped fresh sley, for garnish
Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper. Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through. Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste. Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.
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Chicken Piccata
4 Servings
Chicken Italian
lemon wine capers chicken Main Dish dinner Chicken Italian
4 boneless skinless cken breasts
1 stick ter
1 cup ur
1 tsp t
1/2 tsp per
1 cup k
3/4 cup very dry te wine
1 -2 fresh ons
1 tsp ers optional
In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.) Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.) Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1/2 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. (Note: Sauce should be tasted frequently, and more wine or lemon can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.) When sauce is ready, add chicken back to the pan and turn to coat. For serving: Remove chicken to serving platter and top with any additional sauce, parsley sprigs and lemon slices.
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Chicken Italian
lemon wine capers chicken Main Dish dinner Chicken Italian
4 boneless skinless cken breasts
1 stick ter
1 cup ur
1 tsp t
1/2 tsp per
1 cup k
3/4 cup very dry te wine
1 -2 fresh ons
1 tsp ers optional
In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.) Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.) Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1/2 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. (Note: Sauce should be tasted frequently, and more wine or lemon can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.) When sauce is ready, add chicken back to the pan and turn to coat. For serving: Remove chicken to serving platter and top with any additional sauce, parsley sprigs and lemon slices.
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Chicken Piccata
2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Piccata
2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Piccata
2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Piccata
2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Piccata
2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Chicken Italian
Chicken White Wine Lemon Italian Easy Quick
2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish
Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.
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Turkey Cutlets Piccata
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4 Servings
Turkey Uncategorized
Main dishes Meats Poultry Chicken Bread Crumb Butter Parsley Lemon Milk Turkey Dinner
16 oz Fresh key cutlets
1 Large
1 tb k
1 1/2 c Fresh ad crumbs
Butter or garine
1 Medium sized on
1 Envelope chicken illon
1/4 ts t
4 sley sprigs for garnish
About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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4 Servings
Turkey Uncategorized
Main dishes Meats Poultry Chicken Bread Crumb Butter Parsley Lemon Milk Turkey Dinner
16 oz Fresh key cutlets
1 Large
1 tb k
1 1/2 c Fresh ad crumbs
Butter or garine
1 Medium sized on
1 Envelope chicken illon
1/4 ts t
4 sley sprigs for garnish
About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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