How do you make Chicken Picatta and Chicken Marsala?!
How do you make Chicken Picatta and Chicken Marsala?
Answers:
Chicken Piccata
Recipe #1430096 ratings
This recipe is incredibly easy and quick to make. This is from Cusine at Home (doubled from original recipe). To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice.
by Sharlene~W | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4 servings 20 min 5 min prep
Change to: servings US Metric
8 chicken cutlets
salt & freshly ground black pepper
1/2-1 cup flour
4 tablespoons vegetable oil
1/2 cup dry white wine
2 teaspoons garlic, minced
1 cup low sodium chicken broth
4 tablespoons fresh lemon juice
2 tablespoons capers, drained
4 tablespoons unsalted butter
8 thin fresh lemon slices
Not the one? See other Chicken Piccata Recipes
< 30 mins Main Dish
North American Main Dish
Chicken Breasts Main Dish
Dinner Party Main Dish
Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.
Chicken MarsalaSUBMITTED BY: Lisa
"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company."
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
PHOTO BY: Allrecipes US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.