Step 1
In a small saucepan over medium high heat, simmer the balsamic vinegar until reduced by half, about 5 minutes.
Step 2
Meanwhile, preheat a grill or grill pan over medium heat. Season chicken with olive oil, salt and pepper. Grill chicken for 2 to 3 minutes on one side.
Step 3
Turn the chicken over and top with tomato and mozzarella slices. Continue to grill for another 2 to 3 minutes until chicken is cooked through and the cheese has melted.
Step 4
Remove Chicken Caprese from the grill. Drizzle chicken with the balsamic reduction and finish with the basil chiffonade. Serve Chicken Caprese over rice or polenta.
Easy Chicken Piccata
PREP TIME: 10min COOK TIME: 15min
Serves 4
PREP TIME: 10min COOK TIME: 15min
Serves 4
- 290
Calories - 27g
Protein - 530mg
Sodium - 4.5g
Sat. Fat - 1g
Sugar
Ingredients
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup all-purpose flour
1 cup white wine
1/2 cup chicken stock
2 lemons, one juiced, one thinly sliced for garnish
2 tbsp. brined capers, drained and rinsed
2 tbsp. unsalted butter
2 tbsp. chopped parsley
Step 1
Sauté
Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken breasts 2 to 3 minutes per side, until chicken is browned. Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.
Step 2
Sauce
To the same skillet add white wine and bring to boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.
Step 3
Serve
Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. Pour sauce over chicken and garnish with lemon slices.
TIP: For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.
Easy Chicken Piccata
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Chicken Schnitzel
This stick-to-your-ribs chicken schnitzel recipe is perfect for nights when you really want comfort food on the quick. Thin-sliced chicken breasts are breaded, fried and served over noodles with a zesty lemon caper sauce on top. Delicious!
Nutritional Information
4 Servings Per Recipe
Amount per serving
% daily value
Total Fat: 42g
Saturated Fat: 23g
Cholesterol: 416mg
Sodium: 1238mg
Dietary Fiber: 1.6g
Total Sugars: 2.7g
Protein: 63.9g
Vitamin A: 23.2mcg
Vitamin C: 10.5mg
*Percent Daily Values are based on a 2,000 calorie diet.
The link to Chicken Schnitzel has been copied
Ingredients
Ingredients
- 1 pack Perdue Fresh Cuts Thin-Sliced Chicken Breasts
- 2 eggs
- 3/4 teaspoon salt or to taste
- Ground pepper to taste
- 1/3 cup flour
- 1 cup dry breadcrumbs
- Vegetable oil
- 6 tablespoons butter or margarine
- 2 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
- 1 hard-cooked egg, finely chopped
- 2 tablespoons minced fresh parsley
Made with Our
Approx. 1.2-lb. tray of thin-sliced chicken breasts
Step 1
Step 1
In a shallow bowl, beat eggs with salt and pepper. Place flour and bread crumbs on sheets of wax paper. Dredge chicken in flour, then dip in egg and coat with breadcrumbs.
Step 2
Step 2
Heat 1/4 inch oil in a large skillet over medium-high heat. Add chicken and saute for 3 to 4 minutes per side or until lightly browned and cooked through. Remove to serving platter.
Step 3
Step 3
Pour oil out of skillet and wipe clean. Add butter to skillet and melt over medium heat. Add lemon juice and capers carefully to avoid spatters. Pour over schnitzels.
Step 4
Step 4
In a small bowl, toss together hard-cooked egg and parsley and sprinkle on top. Serve with buttered noodles.
Source: The Perdue Chicken Cookbook by Mitzi Perdue, © 2000