Piccata is the Italian word for larded. When making chicken piccata, the larded refers to the cream that is used in most of the recipes for this dish. When chicken piccata is made in Italy, it is often made with veal and sliced very thinly. However, in the United States, the most common form of piccata is made with chicken. The thin chicken breasts are cooked until they are golden brown and then a light sauce is drizzled over them. Chicken piccata makes a great family meal as it offers wonderful flavor and is very simple to put together. There are many different great recipes for chicken piccata and throughout them, all the common themes will be lemon, butter, and herbs. There are a few twists and you can add any herbs that you want in most cases. Here are 10 chicken piccata recipes to help get you started on a wonderful new family dinner option.
1. Herbed Chicken Piccata
What you need:
- 2 tbsp bread crumbs
- Tsp dried basil
- Tsp grated lemon rind
- Dash of pepper
- 2 cloves minced garlic
- 4 app. 4 ounce chicken breasts, bone in
- Tsp margarine
- Cooking spray
- 3 slices of lemon
- ¼ cup chicken broth
- 2 tbsp chopped parsley
- 2 tbsp of lemon juice
To make:
Combine the first five ingredients in a shallow bowl and set aside. Flatten the chicken to ¼ inch thickness using a rolling pin or meat mallet. Coat each side of the chicken with cooking spray. Dredge the chicken through the breadcrumbs and herbs. Melt the margarine in a skillet that is coated with cooking spray.
Add the chicken and cook for about four minutes on each side or until they are done. Remove the chicken from the pan and set aside. Add the lemon slices to the skillet and saute for 30 seconds. Add in the broth, lemon juice, and parsley, cook for about a minute. Spoon the sauce over the chicken and serve.