Here are a couple of simple chicken piccata recipes you can make. Whatever your level of cooking experience, you shouldn’t have any problems preparing these.
Chicken Piccata with Lemon Slices
Ingredients
8 chicken breasts (boneless and skinless)
1 ½ tsp of salt
1/3 tsp of ground pepper
3 tbsp of butter
2 tbsp of olive oil
1/3 cup of chicken broth
3 tbsp of lemon juice
8 slices of lemon
1 tsp of paprika
½ cup of flour
Instructions
Place the chicken breasts between waxed paper. Level the breasts to about ¼ inch size. Get a bowl and toss in the flour, pepper paprika and salt. Put the breasts in it. Continue making this chicken piccata recipe by mixing olive oil and butter in a skillet. Cook the breasts (three minutes per side). Remove it from the skillet.
Leave only about 2 tbsp of fat in the chicken. Pour in the broth and stir it. Throw in the lemon juice and heat it. Put the chicken in the skillet. Put in the lemon slices there as well. Keep it in the heat until the sauce gets thick.
Chicken Piccata with Mustard
Ingredients
2 eggs
6 chicken breasts halves (boneless and skinless)
2 tbsp of olive oil
3 tbsp of mustard
¼ tsp of salt
1 tbsp parsley
1 tsp of dried flakes
1 cup of bread crumbs
1/3 cup of chicken broth
2 tbsp of lemon juice
Instructions
As with other homemade chicken piccata recipes, begin by flattening the breasts. Whisk the eggs and mustard in a pan. Toss the crumbs in a plate. Dip the chicken breasts in the egg and then in the bread crumbs.
Make sure the chicken is covered with the sauces. Put the chicken breasts in a skillet and cook at medium heat. Cook each side for three minutes. Remove the chicken and put in a platter.
Remove the fat from the skillet. Pour in the lemon juice and salt in the skillet. Boil it and scrape the brown bits. Add the parsley and stir it. Pour over the breasts. This chicken piccata recipe is good for half a dozen servings.
Chicken Piccata with Linguine
Ingredients
3 tbsp of lemon juice
1 cup of dry white wine
1 cup of parsley
5 cups of linguine
4 chicken breasts (boneless and skinless)
¼ cup of flour
1/3 tsp of salt
3 tsp of butter
1 tsp of olive oil
1/3 tsp of pepper
Instructions
Flatten the chicken. Mix the pepper, with the salt and flour. Soak the chicken in this mixture. Heat the tbsp of butter and olive oil in a skillet (medium high). Cook the chicken breasts, three minutes per side. Add the wine and lemon juice.
Cook for a couple of minutes. Remove it from the skillet. Add more wine to the skillet and stir it at a high setting (5 minutes). Toss in the butter and parsley. Pour everything over the linguine.
When making these chicken piccata recipes, you may choose to add other seasonings. Don’t be afraid to experiment as that’s how you learn how to cook.
