Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. Eating Well, Chicken Piccata, Olives Oil, Low Calories, Pasta Recipes, Mushrooms Recipes, Low Cholesterol, Healthy Chicken, Chicken Breast
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Chicken Piccata - original recipe from epicurious march 1998 recipe. Let the floured chicken stand so flour doesn't fall off when frying. No egg! After chicken, sauté shallots and garlic, add wine, broth and juice, boil, then flour butter mixture until thickened. Add capers and more butter and parsley. Delish!
Chicken Piccata 2 – 4 chicken breasts, split in half 2 cups bread crumbs 2 eggs salt and pepper 1 stick butter 4 Tablespoons olive oil 1/3 cup lemon juice 1/2 cup chicken stock 1/4 cup capers 1/4 cup parsley
Creamy Grilled Chicken Piccata: Chicken Juice of 1 lemon (3Tbsp) 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp salt 1/4 tsp black pepper 1/2 tsp basil or oregano 2 boneless, skinless chicken breasts Pasta 2 cups dried penne pasta 2 Tbsp butter Juice of 2 lemons (6 Tbsp) 1 Tbsp minced garlic 1/2 cup half and half (or heavy cream) 2 tsp dried basil 2 Tbps capers 1/2 cup grated parmesan cheese Chicken Combine first 6 ingredients and mix well. Place chick...