← Back to Search Results sauteeing Italian
chicken-piccata

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tiny chicken tenders are true to their name – tender. And they cook up fast. Doctor them with garlic, lemon juice, bread crumbs, and fresh parsley for a quick weekday piccata that’s got a special weekend dinner feel to it. If you want to use boneless chicken breasts, use ones that have not been frozen (I find that breasts that have been frozen cook up tough). Slicing the tenders into strips before sautéing them will make them cook even faster. Serve this classic but simple recipe with rice.

Yield : Serves 4
Prep Time : 8 Minutes
Cooking Time : 9–12 Minutes

Ingredients

  • 1 cup toasted bread crumbs (see Note)
  • Salt and black pepper, to taste
  • 1 clove garlic, crushed in a garlic press
  • 1 pound chicken tenders (about 12), rinsed and patted dry
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1/3 cup canned low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 1 tablespoon drained capers

Directions

1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. (If you are making your own bread crumbs by pulsing a toasted bun in a food processor, just add the salt, pepper, and a whole clove or garlic to the processor along with the bun.) Dredge the chicken tenders in the bread crumb mixture and set them aside.

2. Place 2 tablespoons of the oil and 1 tablespoon of the butter n a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.

3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.

Notes

One hamburger bun, split and toasted in a toaster oven, torn into pieces, then processed into crumbs in the food processor or blender will yield 1 cup of toasted crumbs. These will be softer and fresher tasting than bread crumbs out of a can.


© 2003 Anne Byrn
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

561kcal (28%)
81mg (8%)
10mg (16%)
65mcg RAE (2%)
353mg
42mg
21g
3g
3g
38g
62mg (21%)
1096mg (46%)
8g (42%)
36g (55%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
west-coast-cooking West Coast Cooking
by Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
amor-y-tacos Amor Y Tacos
by Deborah Schneider
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
nigella-express Nigella Express
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?