Tag: chicken cutlets

Easy Weeknight Chicken Picatta

Sometimes I wonder why I bother to make anything more difficult than this chicken for dinner. This has got everything I want and need in a meal and it takes me just minutes to put together. Picatta shares the same root with piquant, and it lives up to its name with lemon, garlic, shallots, capers, and fortified wine. Every kitchen should have all those ingredients on hand at all times, so all you have to do is pick up the chicken on the way home. (Yay— the express aisle!)

Chicken cutlets are thin slices of the breast, they cook quickly, and are really hold and absorb the flavor of a good sauce. If you use regular breasts you’ll need to put them between pieces of plastic wrap and pound them out to get the same effect. Don’t over cook cutlets, they don’t need long. Think of them as chicken pancakes…a few minutes per side does it.

Easy Weeknight Chicken Picatta

What You Will Need

2 chicken cutlets
1/2 cup flour
salt and freshly cracked black pepper
2 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
1 large or 2 smaller shallots, minced
2 cloves garlic, minced
1 heaping Tbsp capers, drained (plus more for garnish)
1/4 cup white wine, dry sherry,,or Marsala
juice of 1 lemon
1/2 lemon finely sliced on a mandoline slicer
handful of fresh parsley, chopped (reserve some for garnish)

Instructions

Season the cutlets with salt and pepper. Dredge the cutlets in the flour, making sure to get all the surfaces covered.
Heat 1 Tbsp of the butter and 1 Tbsp of the oil in a pan. When it is nice and hot add the chicken and let brown for about 3 minutes each side, This will basically cook the chicken through.
Set the chicken aside on a plate.
Wipe out any burned bits from the pan and add the final Tbsp of butter and of oil. Saute the shallots and garlic for 2 or 3 minutes until soft. Add the wine and lemon juice to the pan along with the capers, parsley, and finely sliced lemon and continue cooking for a couple of minutes to create the sauce.
Nestle the chicken back into the sauce, spooning it over the chicken. Heat through, and serve hot, garnished with more capers and parsley.
If the sauce gets too thick, add a little water and reheat it through.

Notes

A mandoline slicer will give you paper thin slices of lemon. It’s a wonderful and inexpensive tool to have in the kitchen.

2.2

http://theviewfromgreatisland.com/2013/11/easy-weeknight-chicken-picatta.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Whether you serve it with a vegetable and salad, or alongside a starch like linguine or polenta, is up to you. We had ours with roasted Brussels sprouts and were very happy.

CHICKEN & ONIONS IN A LIGHT BALSAMIC CREAM SAUCE

Ingredients:

4 chicken cutlets

Avocado or olive oil

2 onions, sliced

2 Tablespoons flour (I used “Cup 4 Cup” gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth

1 Tablespoon Balsamic Vinegar

3 T. “half and half” cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides. Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides. Place on a plate. Add onions to the skillet and more oil if needed. Cook about 5 minutes adding garlic, too. Sprinkle in flour and cook 1 minute. Add broth and bring up to a simmer. Add vinegar, cream, salt and pepper. Return the chicken to the skillet and cook on low until chicken is cooked all the way through.

Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions. I didn’t have any on hand this time.

Restaurant Style Chicken Marsala

This chicken marsala dish is packed full of flavor. Even those who despise mushrooms (Ahem, my hubby) will still love the dish. He, of course, won’t eat the actual mushrooms but LOVES the sauce!!!! Try this one soon!

Chicken Marsala

1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste

Heat oil in a skillet on med-high. Dredge cutlets in cornstarch and season with salt/pepper. Pan fry to brown to both sides. Remove chicken to a plate. Add mushrooms to pan and brown. Put heat on high and add marsala, butter and broth. Add the 1 T. cornstarch and cook until liquid reduces by half. Add cream, salt/pepper to taste. Return chicken to pan to simmer in sauce just a few minutes until cooked through and serve! Top with scallions for garnish, if desired!

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