Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive 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 unique. This is gonna smell and look 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. Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley.
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something that I have loved my whole life.
To begin with this recipe, we have to 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 that.
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
- Prepare 3 stick fennel, chopped coarsely
- Make ready 1 tsp salt
- Prepare 1 tsp ground black pepper
- Get 1 tsp garlic powder
- Make ready 4 large chicken breasts
- Get 3 large eggs
- Make ready 1 tsp salt, for chicken
- Prepare 1 tsp ground black pepper, for chicken
- Make ready 1 tsp garlic powder, for chicken
- Make ready 2 large lemons, just zest
- Take 3 tbsp olive oil, extra virgin, for chicken
- Take 3 clove garlic, minced finely
- Take 1/2 cup dry white wine
- Take 1 1/2 cup chicken broth
- Get 2 large lemons, just juice
- Prepare 5 tbsp capers, optional
- Take 1 handful parsley, chopped, optional
- Make ready 1 large lemon, halved and sliced thin, optional
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 a traditional Italian dish that's simple, elegant and so delicious. In Italian, Piccata translates to piquant or piquancy, which means tart or zesty.
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.
Lightly breading and pan-frying chicken breasts creates a beautiful golden brown crust. For this recipe, you dip chicken breasts in a flour mixture then pan-fry in olive oil until golden brown in color. To finish, simmer in a tangy piccata sauce made of lemon juice, chicken broth, and capers. Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce - How to Make Chicken Kiev. Remove the chicken piccata from the oven and transfer to plates.
So that is going to wrap this 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 will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
