Tender Chicken Breast and Cheese Picatta. For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches.
This dish comes in no time and will impress your friends and guests! You will be amazed how a combination of simple, Chicken Piccata is one of my favorite dishes at The Cheesecake Factory! It's light and creamy – and just plain delicious! You can have Tender Chicken Breast and Cheese Picatta using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Tender Chicken Breast and Cheese Picatta
- It’s 3 of Chicken breasts.
- You need 1 of Salt.
- Prepare 1 of Pepper.
- You need 1 of Flour.
- You need 2 of Eggs.
- You need 20 grams of Mayonnaise.
- It’s 30 grams of ＊Grated cheese.
- It’s 4 tbsp of ＊Cake flour.
- It’s 1 of ＊Chopped parsley (If you have).
- You need 3 tbsp of Olive oil.
- Prepare 15 grams of Butter.
The chicken is tender and juicy with just a hint of lemon. All depending on how thick your pieces of chicken are cut. When the chicken is this thin, the chicken will be done cooking once you reach GDB ( Golden, Brown & Delicious ) If using chicken tenders, other larger piece may need to be finished in the oven. Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.. the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese.
Tender Chicken Breast and Cheese Picatta instructions
- Cut the chicken breast from. https://cookpad.com/us/recipes/155298-light-and-crispy-chicken-karaage.
- Remove the skin and slice diagonally. Sprinkle salt, pepper, and flour (makes them easy to coat). Sprinkle one side, then flip over and repeat the same on all..
- Beat the eggs in a bowl. Add mayonnaise and mix with a whisk. After mixing it enough, add the ingredients marked ＊ and mix again. Coat the chicken in it..
- Heat 1 tablespoon of olive oil and 5 g of butter, and fry 1/3 amount of the chicken over medium heat. You can fry the pieces of 1 chicken breast with a 26 cm pan..
- When the surface looks whitish and the bottom side is browned, turn it over, and cook through. If you want to fry 3 chicken breasts, repeat two more times..
- Refer tofor parsley storage tips. Thank to this recipe, I was able to use my batch of homegrown parsley. https://cookpad.com/us/recipes/144483-storing-parsley.
- Freeze the skins. When I have saved a good amount, I make. https://cookpad.com/us/recipes/144485-chips-made-with-just-chicken-skin.
I have never made a piccata I liked as much as this one and my husband and. Mizithra Cheese over Angel Hair Pasta paired with a deliciously fresh, colorful chicken piccata. It's a match made in heaven. Tender chicken breast topped with a medley of butter, lemon, capers, shallots, and tomatoes. One of chicken piccata's time-consuming tasks is pounding chicken breasts into flattened, thin cutlets.
