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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken piccata done light, with lightly fried broccoli and fennel. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. 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. This light version of chicken piccata features chicken breasts marinated in yogurt, then fried in margarine I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it.

To get started 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 cook it.

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

In Italian, Piccata translates to piquant or piquancy, which means tart or zesty. This dish does have a tart sauce made from lemon, white wine and capers, but it's also silky, creamy and totally decadent. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. 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.

Instructions 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.

It was easy and unlike some other chicken piccata recipes, the sauce was very lemon-y and delicious! Chicken breast cutlets, dredged in flour Add half of the chicken pieces, do not crowd the pan. This recipe is the perfect weeknight dish! Lightly breaded chicken is air fried to golden perfection and served with a butter lemon caper sauce. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.

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