{"id":2701,"date":"2019-03-22T06:54:27","date_gmt":"2019-03-22T06:54:27","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=2701"},"modified":"2019-12-07T10:50:46","modified_gmt":"2019-12-07T10:50:46","slug":"chicken-piccata-10-recipes-with-10-herbs","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/chicken-piccata-10-recipes-with-10-herbs\/","title":{"rendered":"Chicken Piccata: 10 Recipes With 10 Herbs"},"content":{"rendered":"\n
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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. <\/p>\n\n\n\n

1. Herbed Chicken Piccata<\/h3>\n\n\n\n

What you need: <\/p>\n\n\n\n

  • 2 tbsp bread crumbs<\/li>
  • Tsp dried basil<\/li>
  • Tsp grated lemon rind<\/li>
  • Dash of pepper <\/li>
  • 2 cloves minced garlic<\/li>
  • 4 app. 4 ounce chicken breasts, bone in<\/li>
  • Tsp margarine<\/li>
  • Cooking spray<\/li>
  • 3 slices of lemon<\/li>
  • \u00bc cup chicken broth<\/li>
  • 2 tbsp chopped parsley<\/li>
  • 2 tbsp of lemon juice<\/li><\/ul>\n\n\n\n

    To make: <\/p>\n\n\n\n

    Combine the first five ingredients in a shallow bowl and set aside. Flatten the chicken to \u00bc 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. <\/p>\n\n\n\n

    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. <\/p>\n\n\n\n

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    2. Simple Chicken Piccata<\/h3>\n\n\n\n

    What you need: <\/p>\n\n\n\n

    • 2 boneless chicken breasts, cut in half<\/li>
    • Salt and pepper<\/li>
    • Flour<\/li>
    • 6 tbsp of butter<\/li>
    • 5 tbsp olive oil<\/li>
    • \u2153 lemon juice<\/li>
    • \u00bd cup of chicken stock<\/li>
    • \u00bc cup of brined capers<\/li>
    • \u2153 cup of chopped parsley<\/li><\/ul>\n\n\n\n

      To make: <\/p>\n\n\n\n

      Season the chicken with the salt and pepper and then dredge through the flour, shaking off the excess. In a skillet over medium heat, melt 2 tbsp of butter with 3 tbsp of olive oil. When the oil is hot, place 2 pieces of chicken in the skillet and cook for about 3 minutes per side or until browned. Move to a plate. <\/p>\n\n\n\n

      In the same pan melt the rest of the butter and the olive oil and brown the rest of the pieces of chicken. Add the chicken to the plate. Add the lemon juice, capers, and chicken stock to the pan. Bring to a boil and then return the chicken to the pan and simmer for five more minutes. Remove chicken from the pan and let the sauce thicken. Pour sauce over the chicken, sprinkle with parsley and serve. <\/p>\n\n\n\n

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      3. Garlic Chicken Piccata<\/h3>\n\n\n\n

      What you need: <\/p>\n\n\n\n

      • 2 boneless chicken breasts, cut in half to make 4<\/li>
      • 2 tbsp of flour<\/li>
      • 2 tbsp grated parmesan<\/li>
      • Salt and pepper<\/li>
      • 4 tbsp butter<\/li>
      • 2 tbsp olive oil<\/li>
      • 4 cloves of minced garlic<\/li>
      • \u00bc cup of dry white wine<\/li>
      • \u00be cup of chicken stock<\/li>
      • 2 tbsp lemon juice<\/li>
      • \u00bc cup brined capers<\/li>
      • \u00bc cup chopped parsley<\/li>
      • Parmesan for serving<\/li><\/ul>\n\n\n\n

        To make: <\/p>\n\n\n\n

        In a bowl combine the flour and the parmesan. Season the chicken with some salt and pepper and then dredge through the flour. In a large pan heat a tbsp of butter and a tbsp of olive oil over medium heat. When hot, fry two pieces of chicken until they are browned on each side. Then do the same for the other chicken pieces. <\/p>\n\n\n\n

        Remove and then melt a tbsp more of butter in the pan and add in the garlic. Fry for about 30 seconds. Add in the wine and bring to a bowl. Pour in the stock, capers, and lemon juice. Allow to reach a boil. Add the rest of the butter to the pan and then add the chicken back to the pan. Cook for about 5 minutes to heat through.  Serve with parmesan and fresh parsley.<\/p>\n\n\n\n

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        4. Easy Lower Fat Chicken Piccata<\/h3>\n\n\n\n

        What you need: <\/p>\n\n\n\n

        • 4 six-ounce chicken breasts, boneless<\/li>
        • 2 oz flour<\/li>
        • Salt and pepper<\/li>
        • 2 \u00bd tbsp butter<\/li>
        • 2 tbsp olive oil<\/li>
        • \u00bc cup chopped shallots<\/li>
        • 4 cloves of garlic thinly sliced<\/li>
        • \u00bd cup of dry white wine<\/li>
        • \u00be cup chicken broth<\/li>
        • 2 tbsp lemon juice<\/li>
        • 1 \u00bd tbsp dried capers<\/li>
        • 3 tbsp chopped parsley<\/li><\/ul>\n\n\n\n

          To make: <\/p>\n\n\n\n

          Pound the chicken breast until it is about a half-inch thick. Season with salt and pepper and then dredge through the flour. Melt a tbsp of butter in a skillet and add in a tbsp of oil. Add in the chicken and saute until browned. <\/p>\n\n\n\n

          Remove and keep warm. Heat the remaining tbsp of oil in the pan and add in the shallots. Saute for about 3 minutes and then add in the garlic. Mix for about a minute. Add in the wine and bring to a boil. Cook until it evaporates. Add in the broth and bring to a boil. Remove from the heat and add in the rest of the butter, the capers, and the juice. Top each of the chicken breasts with the sauce and serve with parsley on top. <\/p>\n\n\n\n

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          5. Lemon Lush Chicken Piccata<\/h3>\n\n\n\n

          What you need: <\/p>\n\n\n\n

          • 3 large chicken breasts cut into \u00bd inch pieces<\/li>
          • Salt and pepper<\/li>
          • \u00bd cup flour<\/li>
          • 2 tbsp vegetable oil<\/li>
          • A clove of minced garlic<\/li>
          • A cup of chicken broth<\/li>
          • \u00bd lemon, sliced thinly<\/li>
          • \u00bc cup of fresh lemon juice<\/li>
          • 2 tbsp of capers<\/li>
          • 3 tbsp of butter<\/li>
          • 2 tbsp parsley<\/li><\/ul>\n\n\n\n

            To make: <\/p>\n\n\n\n

            Preheat the oven to 200 degrees F. Put a serving platter in the oven to keep warm. Season the chicken with salt and pepper and then dredge through the flour. Heat oil in skillet and then pan fry the chicken until browned. <\/p>\n\n\n\n

            Place the chicken on the platter in the oven. Drain oil from skillet. Cook the garlic for about 20 seconds. Add in the chicken broth and the lemon slices. Bring to a boil. Add in the capers and lemon juice. Simmer until sauce thickens. Add butter to the skillet and stir until melted. Ad din the parsley. Pour the sauce over the chicken medallions and serve. <\/p>\n\n\n\n

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            6. Seasoned Chicken Piccata<\/h3>\n\n\n\n

            What you need: <\/p>\n\n\n\n

            • Cup of dry bread crumbs<\/li>
            • Tsp basil<\/li>
            • 2 tsp of lemon rind<\/li>
            • \u00bc tsp of pepper<\/li>
            • 2 cloves of minced garlic<\/li>
            • 4 chicken breast halves<\/li>
            • Cooking spray<\/li>
            • 2 tsp butter<\/li>
            • 8 lemon slices<\/li>
            • 2 tbsp of lemon juice<\/li>
            • A cup of chicken broth<\/li>
            • 2 tbsp of parsley<\/li><\/ul>\n\n\n\n

              To make: <\/p>\n\n\n\n

              Combine the first five ingredients in a plastic bag. Flatten the chicken into \u00bc inch thick pieces. Coat the chicken with cooking spray. Dredge through breadcrumb mixture. Melt the butter in a skillet over medium heat. Cook chicken for about 4 minutes on each side or until done. <\/p>\n\n\n\n

              Saute the lemons in a pan and add in the lemon juice and the chicken broth. Bring to a boil. Add garlic and pepper to taste. Spoon the sauce over the chicken and then garnish with the parsley. Serve hot. This chicken goes well with pasta. <\/p>\n\n\n\n

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              7. Low Fat Chicken Piccata<\/h3>\n\n\n\n

              What you need: <\/p>\n\n\n\n

              • 4 to 6 chicken breast cutlets<\/li>
              • Salt and pepper<\/li>
              • Safflower or sunflower oil<\/li>
              • 4 chopped garlic cloves<\/li>
              • A chopped shallot<\/li>
              • A lemon juiced and zested<\/li>
              • 2 tbsp capers<\/li>
              • \u00bd cup of dry white wine<\/li>
              • \u00bc cup fresh basil, chopped<\/li>
              • Grated parmesan<\/li><\/ul>\n\n\n\n

                To make: <\/p>\n\n\n\n

                Heat oil in a skillet over medium heat. Season chicken with salt and pepper. When the oil is hot, sear chicken breasts for 2 to 3 minutes on each side. Move chicken to plater. Add the garlic and shallots to pan and sear for about 2 minutes. Add in the lemon juice, zest, wine, capers, and half of the basil. <\/p>\n\n\n\n

                Bring to a simmer and then place chicken into the sauce. Let simmer for about 4 minutes or until chicken is cooked through. Transfer chicken to a platter and spoon sauce over top. Sprinkle with basil and parmesan. Serve with your favorite sides. <\/p>\n\n\n\n

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                8. Instant Pot Chicken Piccata with Fresh Herbs<\/h3>\n\n\n\n

                What you need: <\/p>\n\n\n\n

                • 4 large frozen chicken breasts<\/li>
                • 3 tbsp of butter<\/li>
                • A large onion, diced<\/li>
                • \u00bd cup lemon juice<\/li>
                • A box of chicken broth<\/li>
                • 3 cups brown rice<\/li>
                • 1 bunch of parsley, chopped<\/li>
                • 4 cloves of pressed garlic<\/li>
                • 4 tbsp capers <\/li><\/ul>\n\n\n\n

                  To make: <\/p>\n\n\n\n

                  Turn instant pot to saute and place onions and butter in the pot. Saute until onions are soft and then add in the garlic and herbs. After a few minutes move the contents to the side and then brown the chicken breasts 2 by 2 on both sides. Remove chicken from the instant pot. Use the broth and deglaze the pan. <\/p>\n\n\n\n

                  Add in the rest of the broth, the rice, capers, and the lemon juice. Stir and then place chicken back into the pot. Set for 20 minutes and use natural pressure release when done. Release any of the remaining pressure. Stir and serve. <\/p>\n\n\n\n

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                  9. Creamy Chicken Piccata<\/h3>\n\n\n\n

                  What you need: <\/p>\n\n\n\n

                  • 2 large chicken breasts cut in half<\/li>
                  • \u2153 cup flour<\/li>
                  • Salt and pepper<\/li>
                  • 2 \u00bd tbsp of olive oil<\/li>
                  • 1 tbsp of minced garlic<\/li>
                  • 1 \u00bc cup plus a tbsp of chicken broth<\/li>
                  • 1 \u00bd tsp of cornstarch<\/li>
                  • 2 tbsp lemon juice<\/li>
                  • Tbsp of butter<\/li>
                  • \u00bc cup of heavy cream<\/li>
                  • 3 tbsp of parsley, chopped<\/li>
                  • 2 tbsp of capers<\/li><\/ul>\n\n\n\n

                    To make: <\/p>\n\n\n\n

                    Cut the chicken and let rest for 10 minutes. Whisk the flour, salt, and pepper together in a bowl. Heat oil in a skillet on medium heat. Dredge chicken through the flour and add to hot skillet. Sear chicken on both sides for four to five minutes or until browned. Remove chicken from pan and keep warm. <\/p>\n\n\n\n

                    Add garlic to the skillet and saute. Pour in chicken broth and bring to a boil. Whisk the additional tbsp of chicken broth with the cornstarch and then pour into skillet. Add in the lemon juice. Simmer until thickened. Remove from heat and then stir in the butter and the cream. Season with some pepper. Return the chicken to the skillet, spooning the sauce over it. Serve topped with capers and the parsley. <\/p>\n\n\n\n

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                    10. Best Chicken Piccata<\/h3>\n\n\n\n


                    What you need: <\/p>\n\n\n\n

                    • 2 boneless chicken breasts, cut in half to make 4<\/li>
                    • 2 tbsp of flour<\/li>
                    • 2 tbsp grated parmesan<\/li>
                    • Salt and pepper<\/li>
                    • 4 tbsp butter<\/li>
                    • 2 tbsp olive oil<\/li>
                    • White onion, chopped<\/li>
                    • \u00bd cup of dry white wine<\/li>
                    • \u00be cup of chicken stock<\/li>
                    • 3 tbsp lemon juice<\/li>
                    • \u00bc cup brined capers<\/li>
                    • \u00bc cup chopped parsley<\/li>
                    • Parmesan for serving<\/li><\/ul>\n\n\n\n

                      To make: <\/p>\n\n\n\n

                      In a bowl combine the flour and the parmesan. Season the chicken with some salt and pepper and then dredge through the flour. In a large pan heat a tbsp of butter and a tbsp of olive oil over medium heat. When hot, fry two pieces of chicken until they are browned on each side. Then do the same for the other chicken pieces. <\/p>\n\n\n\n

                      Remove and then melt a tbsp more of butter in the pan and add in the onions. Fry for about 30 seconds. Add in the wine and bring to a bowl. Pour in the stock, capers, and lemon juice. Allow to reach a boil. Add the rest of the butter to the pan and then add the chicken back to the pan. Cook for about 5 minutes to heat through.  Serve with parmesan and fresh parsley. <\/p>\n\n\n\n

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