Recipe: Chicken Piccata (and variations - with Pine Nut Sauce or Tarragon Cream Sauce)
Main Dishes - Chicken, PoultryCHICKEN PICCATA
"This saute, a variation on veal piccata, uses pounded skinless chicken breast and tops them with an easy pan sauce made with fresh lemon juice, capers and chopped parsley. Check below for two more easy-to-fix saucy finishes"
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE LEMON SAUCE:
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1/4 teaspoon salt
6 very thin lemon slices
1 tablespoon chopped fresh parsley
1. Place chicken breast halves between sheets of plastic wrap. Lightly pound.
2. In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
4. Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley.
5. Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.
Makes 6 servings
VARIATIONS:
CHICKEN WITH RAISIN AND PINE NUT SAUCE
Makes 6 servings
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE PINE NUT SAUCE:
1 1/2 cups dry white wine
1/2 cup chicken broth
1/2 cup raisins
1/2 cup pine nuts
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Pinch black pepper
Place chicken breast halves between sheets of plastic wrap. Lightly pound.
In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
Drain any excess fat from skillet and add the ingredients for the Pine Nut Sauce. Bring to simmering and cook 12 minutes or until syrupy.
Remove from heat and spoon Pine Nut Sauce over chicken on platter. Serve immediately.
CHICKEN WITH TARRAGON CREAM SAUCE
Makes 6 servings
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE TARRAGON CREAM SAUCE
1/2 cup dry white wine or chicken broth
1 teaspoon dried tarragon
1 cup chicken broth
1/2 cup heavy (whipping) cream
1 tablespoon coarse-grain mustard
Place chicken breast halves between sheets of plastic wrap. Lightly pound.
In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
Add 1/2 cup wine or broth to skillet and cook over medium-high heat 4 minutes, scraping browned bits from pan. Add tarragon, 1 cup broth and heavy cream. Cook over medium-high heat, stirring 8 minutes or until reduced by half.
Remove from heat. Stir in coarse-grain mustard and spoon Tarragon Cream Sauce over chicken on platter. Serve immediately.
Source: Family Circle All-Time Favorite Recipes
"This saute, a variation on veal piccata, uses pounded skinless chicken breast and tops them with an easy pan sauce made with fresh lemon juice, capers and chopped parsley. Check below for two more easy-to-fix saucy finishes"
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE LEMON SAUCE:
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1/4 teaspoon salt
6 very thin lemon slices
1 tablespoon chopped fresh parsley
1. Place chicken breast halves between sheets of plastic wrap. Lightly pound.
2. In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
4. Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley.
5. Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.
Makes 6 servings
VARIATIONS:
CHICKEN WITH RAISIN AND PINE NUT SAUCE
Makes 6 servings
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE PINE NUT SAUCE:
1 1/2 cups dry white wine
1/2 cup chicken broth
1/2 cup raisins
1/2 cup pine nuts
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Pinch black pepper
Place chicken breast halves between sheets of plastic wrap. Lightly pound.
In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
Drain any excess fat from skillet and add the ingredients for the Pine Nut Sauce. Bring to simmering and cook 12 minutes or until syrupy.
Remove from heat and spoon Pine Nut Sauce over chicken on platter. Serve immediately.
CHICKEN WITH TARRAGON CREAM SAUCE
Makes 6 servings
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
FOR THE TARRAGON CREAM SAUCE
1/2 cup dry white wine or chicken broth
1 teaspoon dried tarragon
1 cup chicken broth
1/2 cup heavy (whipping) cream
1 tablespoon coarse-grain mustard
Place chicken breast halves between sheets of plastic wrap. Lightly pound.
In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
Add 1/2 cup wine or broth to skillet and cook over medium-high heat 4 minutes, scraping browned bits from pan. Add tarragon, 1 cup broth and heavy cream. Cook over medium-high heat, stirring 8 minutes or until reduced by half.
Remove from heat. Stir in coarse-grain mustard and spoon Tarragon Cream Sauce over chicken on platter. Serve immediately.
Source: Family Circle All-Time Favorite Recipes
MsgID: 372074
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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