Easy Chicken Piccata Recipes

Easy Chicken Piccata Recipes

The ingredients Easy Chicken Piccata Recipes

  1. 2 lbs chicken scaloppini (or divided boneless breasts pounded flat)
  2. 3 tbsp flour, divided
  3. 3 tbsp 1 tsp olive essential oil, divived
  4. 4 garlic cloves, minced
  5. 1 cup poultry broth
  6. 4 tbsp lime juice
  7. 1 tbsp lime zest
  8. 2 tsp whitened wine vinegar
  9. 1 tbsp capers, drained
  10. 2 tbsp butter
  11. Baby arugula
  12. Whole wheat angel hair or thin spaghetti (I use super greens)
  13. 1 tsp each salt and pepper
  14. 1 tsp soy sauce

Step-step making Easy Chicken Piccata Recipes

  1. Prepare pasta per directions.

  2. Combine 2 tbsp flour with sodium and pepper in a sealable handbag or bowl. Add chicken and throw to coat.

  3. Heat two tbsp olive oil in large no stick skillet over medium high temperature. Cook the cutlets until opaque, 2-3 minutes on each side. Reserve drippings in skillet, and transfer chicken in order to a plate and keep warm (I do two batches).

  4. Decrease heat to medium. Add remaining tbsp oil and the garlic to the particular skillet. Cook about one minute. Beat together the broth, lemon juice, plus remaining tbsp flour, add to baking pan. Simmer sauce, stirring often until thickened, 2-3 minutes. Stir in vinegar plus capers. Remove from heat and swirl in the butter until consistent.

  5. Heat tsp olive oil plus tsp soy sauce in a moderate non-stick skillet over medium heat. Include arugula, and toss until slightly wilted, 1-2 minutes.

  6. To assist, layer pasta and arugula on dish (I add a splash of ” lemon ” juice here), then place chicken upon the arugula. Top with sauce, plus sprinkle with lemon zest.