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Chicken Piccata

September 16, 2013

1 Chicken Piccata (13)

Whenever I think about this Chicken Piccata dish, it makes my mouth water.  I absolutely LOVE it!!  It is one of our favorites!!!

1 Chicken Piccata (14)

This is one of those recipes that it really pays off to prepare everything ahead of time BEFORE you start cooking.  Read through the recipe and have each of the items prepared and ready to add to the recipe. When making the sauce, each item is added one after the other and it just makes it easier to have everything ready and waiting.

2 chicken breasts

Slice each chicken  breast in half to make two fillets with each breast.

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salt

pepper

garlic granules

Season  each chicken piece with the seasonings.

1 T. canola oil

Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking.

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Place chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes).

Flip the chicken over then brown the other side.

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Transfer the cooked chicken to a plate and cover with foil to keep warm.

2 scallions – white part only, minced

Add minced scallions – fry until soft and fragrant.

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1 cup chicken broth

Add the chicken broth.  Let this boil down until there is about 1/4 cup left.

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Zest one lemon. Set aside.

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2 T. lemon juice

1 tsp. honey

Add the lemon juice and honey.

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2 T. butter or Brummel and Brown butter

Stir in the butter.

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2 T. parsley, minced

2 T. capers

1 tsp. lemon zest

Turn off the heat, then add the parsley, capers and lemon zest.

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Place chicken on each plate and divide the sauce evenly.

ENJOY!

WEIGHT WATCHERS:  9.5 PointsPlus per serving using Brummel and Brown butter. 11 PointsPlus per serving using regular butter.  This is based on a 4 oz. (cooked) chicken breast

Recipe Source: No Recipes (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

CHICKEN PICCATA

2 chicken breasts

salt

pepper

garlic granules

2 T. canola oil

2 scallions – white part only, minced

2 T. lemon juice

1 cup chicken broth

1 tsp. honey

2 T. Brummel and Brown butter

2 T. parsley, minced

2 T. capers

1 tsp. lemon zest

Slice each chicken  breast in half to make two fillets with each breast.

Season each piece of chicken.

Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking.

Place chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes).

Flip the chicken over then brown the other side.

Transfer the cooked chicken to a plate and keep warm.

SAUCE:

Add the minced scallions to the fry pan.  Fry until soft and fragrant.

Add the chicken broth.  Let this boil down until there is about !/4 cup left

Add the lemon juice and honey.

Stir in the butter.

Turn off the heat, then add the parsley, capers and lemon zest.

Place chicken on each plate and divide the sauce evenly.

ENJOY!

WEIGHT WATCHERS: 9.5 PointsPlus per serving using Brummel and Brown butter.   11 PointsPlus per serving using regular butter.  This is based on a 4 oz. (cooked) chicken breast

Recipe Source: No Recipes (found on Pinterest)

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