piccata

These Healthy Chicken Piccata Spaghetti Squash Boats are a playful, healthier spin on traditional chicken piccata.  Tender chicken tossed in a light and fresh piccata sauce piled high into halves of roasted spaghetti squash, and topped with capers, freshly shaved parmesan, parsley and slices of lemon. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Healthy Chicken Piccata

small/medium sized Spaghetti Squash (– cut in half and seeds removed)

TBS Extra Virgin Olive Oil (- divided)

½ scant Cup All Purpose Flour

¼ tsp Pepper (,

Piccata Sauce:

TBS Butter (- divided)

Shallot (- finely diced)

Garlic (– minced)

Salt

Pepper

¾ Cup Chardonnay ((or dry white wine))

¾ Cup Chicken Stock

Lemon

TBS Parsley

Cook the Spaghetti Squash: Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes. Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.

Meanwhile, cook the Chicken: Add cubed chicken, flour, measured salt and pepper to a large Ziploc bag or mixing bowl. Shake, or toss, to coat evenly.

Place a large non-stick skillet over medium high heat, add 2 tablespoons of olive oil. When oil is warmed, use tongs to remove flour coated chicken from bag, shaking off excess flour, and add to sauté pan, in batches if necessary. (Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken). Cook, stirring occasionally, until browned and cooked throughout, about 5-8 minutes (depending how big you diced your chicken). Remove chicken to a plate and set aside.

To make the Sauce:  Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté until softened and light golden in color, about 30 seconds-1 minute. Add the garlic, measures salt and pepper. Cook until fragrant, about 30 seconds.

Add the wine to deglaze the pan, increase heat to medium high, and cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.

Add the chicken stock and lemon juice, cook until reduced by about half, 4-5 minutes. Remove skillet from heat and whisk in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and season with salt and pepper.

Add cooked chicken to the skillet. Toss to combine.

To serve: Divide chicken evenly among spaghetti squash ‘boats’. Evenly divide piccata sauce over chicken spaghetti squash boats.

Garnish with parmesan cheese, lemon slices and parsley. Enjoy!

https://content.jwplatform.com/videos/bUElCX14.mp4

These Healthy Chicken Piccata Spaghetti Squash Boats are a delicious, healthier spin on traditional chicken piccata.  Golden, tender pieces of chicken breast tossed in a silky, light piccata sauce piled high into halves of roasted spaghetti squash, and topped with capers, freshly shaved parmesan, parsley and slices of lemon.

Healthy Chicken Piccata Spaghetti Squash Boats

Classic Chicken Piccata Recipe

flour

salt

black pepper

butter

cream sherry

white wine

lemon juice

capers,

This 30 Minute Easy Pork Piccata makes a quick and easy weeknight dinner, but it’s also elegant enough for a dinner party at home. The lemon, garlic, butter sauce will have you licking your plate every time!

30 Minute Easy Pork Piccata

Pork Tenderloin

all-purpose flour

Tablespoons corn oil

unsalted butter

garlic (thinly sliced)

dry vermouth

chicken broth

capers

Tablespoons minced flat leaf parsley

Salt and pepper

Slice pork into eight 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)

Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil.

Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately.

Even the kids will love this creamy lemon chicken dinner, served with mashed potato and green beans.

Chicken piccata

plain flour

chicken breast

extra virgin olive oil

eschalots, thinly sliced

garlic clove, crushed

lemon thyme

Massel salt reduced chicken style liquid stock

Bulla Cooking Cream

lemon,

baby capers,

parsley leaves

steamed green beans,

A delicious take on the traditional piccata, this cod fish piccata is a quick recipe to whip up on busy days!

Cod Fish Piccata

Cod Loins (seasoned with salt

Capers (rinsed)

Butter (unsalted)

Lemon Juice

White Wine (dry like Chardonnay)

Chicken Stock

Flour

Extra Virgin Olive Oil

(chopped)

Warm up the chicken stock on the stove.

Meanwhile, dredge the cod in the flour and shake off any excess.

In a frying pan, add a large drizzle of olive oil and half of the butter. Allow the butter to melt  over medium heat. Once the butter has melted, add in the cod and cook for four minutes. Flip over and cook for three minutes. Add in the rest of the butter and let cook for one more minute. Remove the cod from the pan and place on a clean dish.

In the same frying pan, add in a drizzle of olive oil, the lemon juice, white wine and the capers. Allow to cook over medium heat for about one minute.

Add in the chicken stock. Bring to a boil over medium heat.

Once boiling, place the cod back into the pan. Allow to cook for another eight minutes. Remove from pan and sprinkle parsley on top to serve.

https://www.youtube.com/watch?v=Ou-bUw9p68c

Today I would like to share with you my Cod Fish Piccata Recipe.

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Cod Fish Piccata Recipe

Brandy Chicken Piccata

chicken tights (8 chicken tights, skin on)

unsalted butter (2 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

brandy (1/2 cup brandy)

garlic (1 tablespoon minced garlic)

0.25 cup sodium-free chicken stock (1/4 cup sodium-free chicken stock)

fresh lemon juice (1/4 cup fresh lemon juice)

capers (1 tablespoon capers, drained)

flat-leaf parsley (chopped fresh flat-leaf parsley)

fresh lemon slices (fresh lemon slices)

salt (salt)

pepper (pepper)

Season the chicken tights all over with salt and pepper. In a large skillet over medium-high heat add  1 olive oil and 2 tablespoons butter.

Sauté the chicken tights skin down for 5 - 6 minutes per side if the skin feels some resistance when shaking the skillet, cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes. 

Lower the heat under the skillet. Add the brandy and chicken broth to the pan and put it back on the heat and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes.

Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes. 

Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.

Garnish with chopped fresh parsley and serve.

These Grilled Cauliflower Steaks with Lemon and Caper sauce are absolutely divine! Tangy and salty, the sauce coats the smoky charred cauliflower offering mouthwatering flavor!

Grilled Cauliflower Steaks with Lemon Caper Sauce

cauliflower

olive oil

yellow onion, (minced)

garlic, (minced)

vegetable stock

Tbsp capers, (drained)

Tbsp parsley, (chopped)

Preheat grill to about 500 degrees. You want it hot!

Remove leaves from cauliflower heads, and carefully cut root out, removing as little of the core of the cauliflower as possible.

Lie the head root side down, and with a very sharp knife slice the heads down the middle, and then cut 1/4-1/2 inch slices. You may only be able to get a few slices out of each head before the cauliflower starts to come apart. This is ok! Reserve that for another use.

Place slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Place cauliflower slices on the grill, turning carefully after a few minutes, once the cauliflower has charred. Once it&#39;s just tender, it&#39;s ready to remove from the grill. Seat aside on a plate as you prepare the lemon caper sauce.

For the Grilled Cauliflower Steaks:

Add olive oil to a saute pan set over medium heat. Add onion and garlic, sauteéing until fragrant, about 2 minutes.

Add the zest of your lemon. Halve the lemon, and using a citrus press, squeeze the juice directly into the pan. Add vegetable stock and stir the mixture to combine. Simmer for about 10 minutes, until sauce has thickened and reduced. Stir in capers.

Top grilled cauliflower steaks with the sauce and garnish with parsley.

For the Lemon Caper Sauce:

When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers.

Roasted Cauliflower Piccata

cauliflower (cored)

olive oil (for cooking)

salt and black pepper

mushrooms

scallions (minced)

dry white wine or vegetable broth

capers (drained)

parsley

vegan butter (chilled)

potatoes (to serve, optional)

Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.

Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.

While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.

To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top.

This snapper piccata recipe comes together in under 20 minutes! Tender white flakey fish, seared in a skillet with a lemon butter caper sauce. Snapper has a rich, buttery, sweet taste that pairs perfectly with a piccata sauce.

20-Minute Snapper Piccata

tsp kosher salt

tsp black pepper

tbsp flour

+ 2 tbsp butter

shallots (minced, about 2 tbsp)

white wine (dry)

lemon juice + 1 tsp lemon zest

tbsp flat leaf Italian parsley (chopped)

Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour.

In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate.

Lower heat to medium low and add in 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine down for 2 minutes. Add in the lemon juice and 2 tbsp of butter.

Once the butter is melted add the snapper filet’s back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve.

Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.

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Top Tags

Healthy Chicken Piccata

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Top 9 piccata recipes from across the web

The most viewed piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Chicken Piccata

Classic Chicken Piccata Recipe

30 Minute Easy Pork Piccata

Chicken piccata

Cod Fish Piccata

Brandy Chicken Piccata

Grilled Cauliflower Steaks with Lem...

Roasted Cauliflower Piccata

20-Minute Snapper Piccata

The most viewed piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine