Inspiring People to Cook Again
Oven Baked Chicken Parmesan (also Parmigiana) with homemade marinara sauce and spaghetti is a favorite dish in my house. I love to make it for Sunday Pasta or when we have a family party. Since we are Italian there are a lot of family parties. […]
Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul. In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight […]
Chicken Piccata (or Veal Piccata) is one of those staple dinner recipes that I like to make for a dinner party. It’s simple and delicious. Surprisingly, it is a dish that most people think is difficult or complicated. Making a dinner like Chicken Piccata is actually so much easier than you think and I hope this recipe becomes one that is most useful to you, especially if you’re looking for the perfect entree for a small (or even large) dinner party.
In the recipe below and the video demonstrating how to make Chicken Piccata, I’ll show you that this dish is only a few steps and that you can make this for 4 or 40 people and they’ll all be amazed at how great you made it. Look for the full recipe details and cooking tips right below the video.
Ingredients:
Directions:
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. I like to cut the breasts into two pieces to make them more manageable and they also make more reasonable serving sizes like this.
Put some flour in a shallow dish. First, season each side of the chicken cutlets with salt and pepper and then dredge each cutlet lightly on each side with flour.
Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. You don’t need to cook the chicken now. Just brown it. You’ll finish cooking it in the oven.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice, chicken stock, bouillon, butter and then, the capers. Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.
Cook’s Tips:
If you are making this for just 3-4 people, you could both brown the chicken and then cook it in the same pan to avoid using the oven. In that case, you would brown the chicken, then cover the pan and simmer on low for about 15 minutes instead of using the oven.
Most of us are trying to cut back on calories and eat healthy to keep off those extra pounds, but don’t want to give up foods we love. I have the perfect solution. How about a great tasting, lower calorie meatloaf that the whole family […]
Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up […]
Italian Chicken Panini is one of my kid’s favorite sandwiches. The salty taste of the prosciutto goes so well with the melted mozzarella. Have you ever wanted to make these Panini’s at home like you see in magazines or have had at a great bistro café but you don’t have a Panini Press? Well there is no need to buy an expensive Panini machine if you have an inexpensive grill pan and a brick. Yes, I said a brick! You can use another smaller pan to press it down in the pan if you don’t want to use my little brick trick but it does work well. Just check out my step-by-step photos.
Italian Chicken Panini
Prep Time: 10 minutes
Start to Finish: 15 minutes
Servings: 1 Panini
Ingredients:
Directions:
Spread pesto and mayonnaise on the bread and layer the meats, cheese, and peppers to make a sandwich. Add the top slice of bread and butter the outside of the bread with half the butter.
Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, add sandwich butter-side down on pan. Top with a brick covered in foil or another pan and press down.
Cook for 2-3 minutes until golden. Butter the top of the bread before flipping to cook the other side.
Flip and press for another minute or two. Grill until Panini is toasted and cheese is melted.
Cooking Tips:
Only butter the side of the bread that will be face down cooking. You can butter the other side after the first side has cooked and it is ready to flip. This will prevent the butter from sticking to the foil covered brick or pan you use to press the Panini.
Make sure the pan is hot before you begin to grill your Panini.
Sliced bakery bread, focaccia, or sliced Ciabatta bread makes delicious Panini and holds up well to the pressing. Regular white bread can become too thin and fall apart when being pressed.
The recipe above originally appeared on BettyCrocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
This Beer Can Chicken recipe is so easy and so delicious. If you’re in the mood for barbeque, all you need is a 4 pound chicken, a beer and some of your favorite spices. Fire up the grill and in about an hour and a […]
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
