Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken piccata done light, with lightly fried broccoli and fennel. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken piccata done light, with lightly fried broccoli and fennel using 20 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- Prepare 1 tbsp olive oil, extra virgin, for veggies
- Take 5 head broccoli, reduced to florets and chunks
- Make ready 3 stick fennel, chopped coarsely
- Get 1 tsp salt
- Prepare 1 tsp ground black pepper
- Take 1 tsp garlic powder
- Make ready 4 large chicken breasts
- Take 3 large eggs
- Make ready 1 tsp salt, for chicken
- Prepare 1 tsp ground black pepper, for chicken
- Take 1 tsp garlic powder, for chicken
- Prepare 2 large lemons, just zest
- Take 3 tbsp olive oil, extra virgin, for chicken
- Get 3 clove garlic, minced finely
- Make ready 1/2 cup dry white wine
- Get 1 1/2 cup chicken broth
- Prepare 2 large lemons, just juice
- Prepare 5 tbsp capers, optional
- Prepare 1 handful parsley, chopped, optional
- Prepare 1 large lemon, halved and sliced thin, optional
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. 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.
Steps to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- 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.
Creamy Lemon Chicken Piccata is breaded chicken lightly pan fried to crispy perfection and served with a creamy lemon caper sauce. Serve the chicken and sauce over mashed potatoes or hot cooked pasta. Serve with a side of Roasted Vegetables, steamed broccoli or green beans. Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. Japanese panko bread crumbs form a coating that becomes shatteringly crisp but still light and tender, not dense and tough.
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