Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken piccata done light, with lightly fried broccoli and fennel. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chicken piccata is lightly seasoned chicken breast that is cooked in an ultra-buttery sauce, flavored with lemon and capers. Toss the spinach and broccoli into the pan and coat it in the juices the collected. Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic. Classic Piccata reaches a new peak with the marvelous addition of mushrooms!
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this 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 cook that.
The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- Take 1 tbsp olive oil, extra virgin, for veggies
- Make ready 5 head broccoli, reduced to florets and chunks
- Get 3 stick fennel, chopped coarsely
- Make ready 1 tsp salt
- Prepare 1 tsp ground black pepper
- Make ready 1 tsp garlic powder
- Take 4 large chicken breasts
- Make ready 3 large eggs
- Get 1 tsp salt, for chicken
- Prepare 1 tsp ground black pepper, for chicken
- Take 1 tsp garlic powder, for chicken
- Take 2 large lemons, just zest
- Take 3 tbsp olive oil, extra virgin, for chicken
- Make ready 3 clove garlic, minced finely
- Prepare 1/2 cup dry white wine
- Get 1 1/2 cup chicken broth
- Make ready 2 large lemons, just juice
- Get 5 tbsp capers, optional
- Make ready 1 handful parsley, chopped, optional
- Get 1 large lemon, halved and sliced thin, optional
Chicken breast cutlets, dredged in flour Add half of the chicken pieces, do not crowd the pan. This recipe is the perfect weeknight dish! My DH was craving some Chicken Piccata and I suggested that I try making it rather than going out. Followed the recipe, except we used chicken tenders and did not pound them.
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.
My DH was craving some Chicken Piccata and I suggested that I try making it rather than going out. Followed the recipe, except we used chicken tenders and did not pound them. One of the best chicken piccata recipes I have made. 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.
So that’s going to wrap it up for this exceptional food chicken piccata done light, with lightly fried broccoli and fennel recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
