Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel. Learn how to make Chicken piccata stir-fry & see the Smartpoints value of this great recipe. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. For variation, small broccoli florets would make a good swap for the beans.
Try serving the chicken with mashed potatoes, couscous, angel hair pasta, or roasted seasonal root vegetables for a meal that's easy enough for a weeknight dinner, but fancy enough to serve guests. It was easy and unlike some other chicken piccata recipes, the sauce was very lemon-y and delicious! Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley. You can cook Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel using 20 ingredients and 14 steps. Here is how you cook that.
Ingredients of Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel
- It's 1 tbsp of olive oil, extra virgin, for veggies.
- You need 5 head of broccoli, reduced to florets and chunks.
- It's 3 stick of fennel, chopped coarsely.
- You need 1 tsp of salt.
- You need 1 tsp of ground black pepper.
- It's 1 tsp of garlic powder.
- It's 4 large of chicken breasts.
- You need 3 large of eggs.
- You need 1 tsp of salt, for chicken.
- Prepare 1 tsp of ground black pepper, for chicken.
- It's 1 tsp of garlic powder, for chicken.
- It's 2 large of lemons, just zest.
- You need 3 tbsp of olive oil, extra virgin, for chicken.
- You need 3 clove of garlic, minced finely.
- You need 1/2 cup of dry white wine.
- Prepare 1 1/2 cup of chicken broth.
- You need 2 large of lemons, just juice.
- Prepare 5 tbsp of capers, optional.
- It's 1 of handful parsley, chopped, optional.
- It's 1 large of lemon, halved and sliced thin, optional.
If your looking to cut out the eggs just lightly spread some yellow mustard on. Even though the chicken is lightly breaded, it tastes clean to the palate and makes you want to go for more and more. You can make chicken piccata ahead of time but I prefer it right out of the pan with its crispy exterior - so yum! It tastes great in a sandwich the next day or chopped up as a salad topping.
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel step by step
- Heat a very large saucepan worth the tablespoon of oil, and heat on medium high..
- 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..
- Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat..
- Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half..
- In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated..
- 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..
- 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..
- Reduce heat to low, wait a moment, and when down to temp, toss in the garlic..
- When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir..
- Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice..
- Reduce the mixture to desired consistency, and add salt to taste..
- Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken..
- Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly..
- I would pack leftover chicken, if any, in the broth to keep it moist..
For the piccata sauce, Giada mixes a cup of low-sodium chicken stock with the juice of a whole lemon and rinsed-off capers. She pulls the chicken breasts out of the pan, then adds the sauce mixture to the pan and scrapes up all the bits, which is called deglazing. Share: Rate this Recipe "This is our most popular entree. I usually serve it with rice pilaf, fresh broccoli, and zucchini nut bread." On a cutting board lightly pound the chicken breasts; set aside. In pie plate with fork, beat eggs with milk.