Hey everyone, it is Sophie, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, chicken piccata done light, with lightly fried broccoli and fennel. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley. A wonderful way to enjoy flounder, tilapia or any white fish. We often have this with chicken for those of you who don't like fish, but I discovered it's great with fish too, and perfect for Christmas Eve.
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most popular of current viral foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Get 1 tbsp olive oil, extra virgin, for veggies
- Make ready 5 head broccoli, reduced to florets and chunks
- Make ready 3 stick fennel, chopped coarsely
- Prepare 1 tsp salt
- Make ready 1 tsp ground black pepper
- Get 1 tsp garlic powder
- Take 4 large chicken breasts
- Make ready 3 large eggs
- Get 1 tsp salt, for chicken
- Get 1 tsp ground black pepper, for chicken
- Take 1 tsp garlic powder, for chicken
- Get 2 large lemons, just zest
- Make ready 3 tbsp olive oil, extra virgin, for chicken
- Take 3 clove garlic, minced finely
- Take 1/2 cup dry white wine
- Get 1 1/2 cup chicken broth
- Get 2 large lemons, just juice
- Make ready 5 tbsp capers, optional
- Prepare 1 handful parsley, chopped, optional
- Get 1 large lemon, halved and sliced thin, optional
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. Here chicken piccata, a dish of chicken cutlets pan-fried and topped with a sauce made with lemon and capers, is updated with the addition of artichoke. Remove the chicken piccata from the oven and transfer to plates.
Instructions 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.
Spoon the sauce over top and Jenn, I made your Chicken Piccata paired with Parmesan Smashed Potatoes and you did it again! Served with steamed broccoli and Rosemary blend Quinoa and Rice. The ice cream came later 🙂. Chicken Piccata is a traditional Italian dish that's simple, elegant and so delicious. In Italian, Piccata translates to piquant or piquancy, which means tart or zesty.
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