Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel. Chicken piccata is lightly seasoned chicken breast that is cooked in an ultra-buttery sauce, flavored with lemon and capers. Toss the spinach and broccoli into the pan and coat it in the juices the collected. Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley. A wonderful way to enjoy flounder, tilapia or any white fish. We often have this with chicken for those of you who don't like fish, but I discovered it's great with fish too, and perfect for Christmas Eve. You can have Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel using 20 simple ingredients and 14 simple steps. Learn how to achieve it.

Ingredients of Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel

  1. It’s 1 tbsp of olive oil, extra virgin, for veggies.
  2. You need 5 head of broccoli, reduced to florets and chunks.
  3. You need 3 stick of fennel, chopped coarsely.
  4. It’s 1 tsp of salt.
  5. It’s 1 tsp of ground black pepper.
  6. Prepare 1 tsp of garlic powder.
  7. It’s 4 large of chicken breasts.
  8. You need 3 large of eggs.
  9. Prepare 1 tsp of salt, for chicken.
  10. It’s 1 tsp of ground black pepper, for chicken.
  11. You need 1 tsp of garlic powder, for chicken.
  12. Prepare 2 large of lemons, just zest.
  13. Prepare 3 tbsp of olive oil, extra virgin, for chicken.
  14. It’s 3 clove of garlic, minced finely.
  15. Prepare 1/2 cup of dry white wine.
  16. You need 1 1/2 cup of chicken broth.
  17. It’s 2 large of lemons, just juice.
  18. Prepare 5 tbsp of capers, optional.
  19. Prepare 1 of handful parsley, chopped, optional.
  20. It’s 1 large of lemon, halved and sliced thin, optional.

Chicken breast cutlets, dredged in flour Add half of the chicken pieces, do not crowd the pan. This recipe is the perfect weeknight dish! My DH was craving some Chicken Piccata and I suggested that I try making it rather than going out. Followed the recipe, except we used chicken tenders and did not pound them.

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel step by step

  1. Heat a very large saucepan worth the tablespoon of oil, and heat on medium high..
  2. When up to temp, add the broccoli and fennel, carefully sprinkling and mixing in the salt, garlic powder, and pepper. The florets trap the seasonings, so you really can't be dumping the spices in, or certain florets will have all the spices..
  3. Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat..
  4. Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half..
  5. In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated..
  6. When the veggies are browned to your taste, and still a little crisp, remove the veggies from the pan, and warm on a dish in the oven at about 170°F..
  7. Add the additional oil to the former veggie pan and sear the marinated chicken on both sides until both sides have a nice egg-induced mottled brown-gold color, which should pretty much cook it through. Remove to a separate serving plate, and keep warm..
  8. Reduce heat to low, wait a moment, and when down to temp, toss in the garlic..
  9. When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir..
  10. Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice..
  11. Reduce the mixture to desired consistency, and add salt to taste..
  12. Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken..
  13. Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly..
  14. I would pack leftover chicken, if any, in the broth to keep it moist..

One of the best chicken piccata recipes I have made. Chicken Piccata is a traditional Italian dish that's simple, elegant and so delicious. In Italian, Piccata translates to piquant or piquancy, which means tart or zesty. This dish does have a tart sauce made from lemon, white wine and capers, but it's also silky, creamy and totally decadent. · Creamy Lemon Chicken Piccata is breaded chicken lightly pan fried to crispy perfection and served with a creamy lemon caper sauce. · Recipe video above. Cooked long and slow but super easy, this is a pasta done seriously right, the real proper Italian way with incredible extra richness and flavour.

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