Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken piccata done light, with lightly fried broccoli and fennel. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something which I have loved my whole life.

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 Piccata is a traditional Italian dish that's simple, elegant and so delicious.

To begin with this recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
  1. Get 1 tbsp olive oil, extra virgin, for veggies
  2. Prepare 5 head broccoli, reduced to florets and chunks
  3. Take 3 stick fennel, chopped coarsely
  4. Take 1 tsp salt
  5. Get 1 tsp ground black pepper
  6. Get 1 tsp garlic powder
  7. Prepare 4 large chicken breasts
  8. Make ready 3 large eggs
  9. Prepare 1 tsp salt, for chicken
  10. Get 1 tsp ground black pepper, for chicken
  11. Make ready 1 tsp garlic powder, for chicken
  12. Make ready 2 large lemons, just zest
  13. Get 3 tbsp olive oil, extra virgin, for chicken
  14. Make ready 3 clove garlic, minced finely
  15. Get 1/2 cup dry white wine
  16. Make ready 1 1/2 cup chicken broth
  17. Take 2 large lemons, just juice
  18. Make ready 5 tbsp capers, optional
  19. Prepare 1 handful parsley, chopped, optional
  20. Prepare 1 large lemon, halved and sliced thin, optional

Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. Japanese panko bread crumbs form a coating that becomes shatteringly crisp but still light and tender, not dense and tough. The pan sauce whips up quickly after. Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley.

Steps to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
  1. Heat a very large saucepan worth the tablespoon of oil, and heat on medium high.
  2. 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.
  3. Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat.
  4. Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half.
  5. In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated.
  6. 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.
  7. 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.
  8. Reduce heat to low, wait a moment, and when down to temp, toss in the garlic.
  9. When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir.
  10. Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice.
  11. Reduce the mixture to desired consistency, and add salt to taste.
  12. Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken.
  13. Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly.
  14. I would pack leftover chicken, if any, in the broth to keep it moist.

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. 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! Lightly breading and pan-frying chicken breasts creates a beautiful golden brown crust.

So that is going to wrap it up with this special food chicken piccata done light, with lightly fried broccoli and fennel recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!