![]() Add the other 4 peaces of chicken and brown both sides in same manner. When the oil starts to sizzle, add 4 peaces of chicken and cook for 4 minutes on each side. In a large skillet over a medium heat, melt 2 tablespoons of olive oil. My healthy version of chicken piccata has no butter or cream! It's so simple to make and tastes absolutely delicious! RecipeĤ boneless, skinless chicken breasts, butterflied and then cut in halfĢ tablespoons fresh parsley for garnish Directionsĭredge chicken in corn meal and shake off excess. Serve to individual plates and spoon sauce over the chicken.Chicken piccata is usually cooked in a buttery and creamy sauce that leaves you feeling heavy and unsatisfied after you have a small piece.Off heat, remove lemon zest and whisk lemon juice and butter into sauce. Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds.Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes. ![]() Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Stir in remaining 1 teaspoon flour until incorporated. Return to medium heat and cook for about 30 seconds, until fragrant. Repeat with remaining 1 Tablespoon oil and 2 cutlets. Transfer cutlets to a plate and tent loosely with foil. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Cook for 3-4 minutes, or until golden brown. Once hot, lay 2 cutlets, floured side down, in the skillet. ![]() Heat 1 Tablespoon oil in a large skillet over medium-high heat.Dredge one side of each cutlet in flour, shaking off excess. Dry cutlets with paper towels and season with salt and pepper. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Spread 1/4 cup flour in a shallow dish.It’s one of my (and hubby’s) longtime favorite meals! You and whoever is lucky enough to enjoy it with you will just love it. of butter and a bunch of pantry staples! That’s right, we’re keeping the buttery-rich flavor in and the full-of-butter fat out.įor a special night in, or a fun twist on a traditional Italian meal, try this chicken piccata. The classic chicken piccata is a calorie-packed plate, with a typical serving clocking in at over 400 calories. No need to worry about your waistline with this one, folks! The chicken is super tender and moist, and topped with a tangy lemon-garlic sauce with white wine, you can cook your meal and really enjoy it, too. now that’s dinner! The bright aromas and zesty flavors in this chicken piccata are so reminiscent of summer – just the hit of freshness we need during this cold February. After a week of Cheerios, it’s what I look forward to cooking again when hubby comes home from traveling!Ĭrispy chicken cutlets placed on a bed of pasta, drizzled with sauce, and served with a big green salad…. And, as far as delicious goes, well… they’ll do in a pinch!įood like this light, lemony chicken piccata is what’s truly delicious, but still fills your belly and comes together pretty quickly. Sadly, that usually means cereal and PB&J’s… neither of which fall anywhere smart on the food chain. When I cook for just myself, the emphasis is on food that’s fast, filling and delicious. This delicious, lighter twist on classic chicken piccata is full of zesty flavor and pairs perfectly with your favorite pasta and salad!
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