Recipes for "chicken piccata"

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.

Zest and juice the lemon to yield 1 teaspoon zest and 3 tablespoons juice.

Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes.

Whisk together cooked shallot and garlic, lemon juice, Alfredo sauce, ricotta cheese, broth, capers, and pepper in a large bowl. Add penne and chicken; toss to combine.

Spread in the prepared dish.

Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture.

Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Combine cream of chicken soup, broth, lemon juice, and capers in a bowl.

Add uncooked orzo to a 9x13-inch baking dish. Pour chicken soup mixture over orzo and stir carefully to combine.

Set chicken cutlets evenly on top of the orzo. Season with garlic, salt, and pepper. Top with Parmesan cheese, panko, butter, and lemon slices. Cover with foil.

Bake in the preheated oven for 30 minutes. Remove foil; bake until the chicken is no longer pink at the center, juices run clear, and panko is golden brown, about 15 minutes more. An instant read thermometer inserted into the center of chicken should reach 165 degrees F (74 degrees C).

Garnish with fresh parsley and sliced lemons.

For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.

Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.

Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.

Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.

Drizzle sauce over the baked chicken to serve.

Bring a large pot of heavily salted water to a boil, and add the pasta. Cook until al dente, 8 to 10 minutes or according to package instructions. Scoop out and reserve about 1/2 cup of the pasta-cooking water, and then drain the pasta. Set aside.

In a small skillet, melt the butter over low heat. Add breadcrumbs and stir them well so they evenly soak up the butter.

Cook on low heat until the breadcrumbs start to brown, about 3 minutes. Stir occasionally to prevent burning. Watch them closely, as they can go from perfect to burned quickly.

Mix together the flour, salt, and pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them. Let chicken rest on a plate.

Heat the olive oil in a large skillet over medium heat. When the oil sizzles immediately when you sprinkle a little flour in it, it's ready. Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total). Check cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165°F.

Remove chicken from the skillet, and let it rest while you finish the dish.

Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter. Turn the heat down to medium-low, and add onions and sliced garlic. Stir the veggies, cooking for a few minutes until they soften.

Add chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.

Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce. If the pan seems dry, add enough of the reserved 1/2 cup pasta cooking water so the pasta no longer seems dry.

After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture. Garnish with fresh parsley and capers.

Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.

This dish keeps great in the fridge for 3 to 4 days. If you can plan ahead on the portion you will keep for leftovers, it’s best to actually store the chicken and pasta separately. Otherwise, the chicken will get soggy. Reheat the chicken in a 350°F oven for about 8 minutes, and then chop and add to reheated penne pasta.

Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.

Add remaining bread crumbs to a work surface or shallow dish.  Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.

Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.

Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute.  Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.

Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.

2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter, sage, and lemon slices. Sear the sage until crisp, and the lemon until golden on each side, about 1 minute. Remove the sage and lemon from the pan and add to the plate with the chicken.

4. To the skillet, add the tomatoes, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine and lemon juice, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 minutes or until warmed through.

5. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.

6. In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute.

7. To serve, spoon the mashed cauliflower onto plates. Add the chicken, sage and lemon slices. Then spoon over the pan sauce and tomatoes. Top with fresh thyme.

Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto the warmed platter in the oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside.

Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.

Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.

Heat 2 tablespoons oil and 1 ½ tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 ½ to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.

Reduce heat to medium and melt remaining 1 ½ tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.

Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.

Remove from heat and sprinkle with parsley to serve.

Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.

Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.

Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.

Drizzle sauce over and around chicken; garnish with parsley.

Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.

Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.

Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.

Gather all ingredients.

Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.

Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.

Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.

Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.

Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.

Stir in parsley and remaining 2 tablespoons butter.

Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.

Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.

Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.

Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.

Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.

Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.

To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.

To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.

Rinse chicken, and pat dry with paper towels.

In a bowl, stir together flour, paprika, salt, and pepper.

Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.

Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.

Return chicken to the pan, and simmer 3 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt — careful not to burn the butter.

Combine flour, Parmesan cheese, herbs, and 1/2 teaspoon garlic salt in a shallow dish; mix to combine.

Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.

Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted butter mixture over the chicken.

Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is well combined, about 1 minute. Stir in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.

Off heat, stir in ½ cup Parmesan cheese, lemon juice, capers, salt, and black pepper; set aside.

Slice each chicken breast lengthwise into 2 cutlets; place in a single layer in the prepared dish. Season with salt and black pepper. Spread sauce evenly over cutlets; top with lemon slices.

Combine remaining ¼ cup Parmesan cheese and bread crumbs in a small bowl; sprinkle evenly over casserole.

Bake in the preheated oven until an instant-read thermometer inserted into cutlets reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with parsley; serve warm.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.

Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.

Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.

Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.

Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.

Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.

Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.

Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.

Serve chicken with lemon-butter sauce drizzled over the top.

Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.

Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.

Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.

Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.

Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.

Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.

Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.

Drizzle with lemon-caper sauce and serve immediately.

Pat the chicken dry with paper towels. Slice each breast in half horizontally, forming 4 chicken breast cutlets. Place between two large pieces of parchment paper and pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. (Skip this step if using cutlets.)

Remove the top sheet of parchment and transfer the chicken on the bottom piece of parchment to a large baking sheet.

Simply Recipes / Sara Haas

Season the chicken with salt and pepper. Place 1/4 cup flour in a shallow bowl. Scatter and dust both sides of each chicken cutlet with flour. Shake off any excess and transfer to a new piece of parchment. Roll up the flour-covered parchment and throw it away.

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Set a large, preferably 12-inch cast-iron skillet or similar pan over medium-high heat. Add 2 tablespoons oil and 1 tablespoon butter.

Once the butter has melted, add the chicken cutlets to the pan in a single layer. Cook until golden brown, about 4 minutes, then flip and cook 4 more minutes. Transfer to a serving plate and cover with foil.

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Add the remaining 1 tablespoon oil and the mushrooms to the pan and cook, stirring occasionally until golden brown, about 4 minutes. Add the garlic and the remaining 1 tablespoon of flour and cook until the garlic is fragrant, about 30 seconds.

Add the Marsala and simmer until reduced by half, about 1 minute, scraping up any browned bits from the pan. Add the broth and thyme and cook until slightly thickened, 3 to 4 minutes. Add the remaining tablespoon of butter and swirl to melt and combine. Remove from the heat.

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Add the chicken back to the pan and spoon the sauce over, or pour the sauce over the chicken on its platter. Garnish with parsley, if using, and serve.

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Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Sprinkle with freshly ground black pepper.

Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking. Remove them from the pan.

Place one or two fried sage leaves on each chicken cutlet and wrap each cutlet with a thin layer of prosciutto.

Prepare a shallow bowl with the beaten eggs. Check that the foaming butter in the pan is golden and not browned. (If it has browned too much, start over with new butter, melting it until it foams.)

Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan.

Cook them for a couple minutes on each side, until just cooked through. Remove from the pan.

Preheat the oven broiler. Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese. Place under the broiler just until the cheese melts, about a minute.

While the chicken is in the broiler, pour out the butter from the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Boil the wine until it has reduced almost by half.

Add the minced sage and cook for a minute longer. Stir in the chilled butter.

Pour the sauce around the chicken cutlets to serve.

Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then, place the flour mixture in a long, shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.

Simply Recipes / Mihaela Kozaric Sebrek

Heat the olive oil over medium-high heat in a large stick-free saute pan.

When the oil is hot (add a little pinch of flour to the oil, and if it sizzles immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).

Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Simply Recipes / Mihaela Kozaric Sebrek

simplyrecipes / Mihaela Kozaric Sebrek

Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Turn off the heat. Add 1 tablespoon of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.

Simply Recipes / Mihaela Kozaric Sebrek

Stir in half of the parsley and pour the sauce over the fish. Sprinkle the fish with the remaining parsley. Serve at once.

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Simply Recipes / Mihaela Kozaric Sebrek

In a small bowl, add the butter. Set aside 1/2 tablespoon each of the parsley, dill, and chives for garnish and add the rest to the butter, along with the lemon juice, garlic, salt, and black pepper. Use a rubber spatula to mix the herb butter until combined. Set it aside.

Set 4 large, shallow bowls or quarter sheet trays side by side.

Add the flour, 1/2 teaspoon salt, and black pepper in the leftmost bowl. Mix well to combine.

Add the eggs into the second bowl. Whisk with a fork until combined.

Add the panko breadcrumbs into the third bowl.

Leave the last one empty. You’ll place your breaded chicken cutlets in it.

Simply Recipes / Alison Bickel

Place the chicken breasts flat on a cutting board and pat them dry with paper towels. Use a sharp chef’s knife to trim off excess fat. Cut each chicken breast horizontally in half lengthwise with the knife parallel to the cutting board, so you have 4 even-ish chicken cutlets.

Use the tip of the knife to cut a horizontal slit along one side of each cutlet, about 2 inches deep and 3 inches long. Make sure not to slice through to the other side. This will be the pocket to fill with herb butter.

Did you accidentally slice the chicken in half while cutting the pockets? It’s okay! Bread the cutlets as is—without filling them with the herb butter—and instead top the warm fried cutlets with the herb butter right before serving. You won’t get the same effect of a filled chicken Kiev, but the flavors will still win you over!

Simply Recipes / Alison Bickel

Set aside about 4 tablespoons of the herb butter so that it does not get contaminated with the raw chicken. It can be used to serve on top of the chicken Kiev or you can freeze them for these herby green beans.

Use a spoon to fill each cutlet with about 1 1/2 to 2 tablespoons of herb butter. Gently press the cutlets to flatten and evenly disperse the butter inside the pocket.

Simply Recipes / Alison Bickel

Work with one chicken cutlet at a time and handle them gently to make sure the herb butter stays inside the pocket. Dredge it in the flour, shaking off any excess. Dip it in the egg, letting the excess drip off. Finally, place the cutlet in the breadcrumbs. Sprinkle some breadcrumbs on top and use your hands to gently press them onto the cutlet. Transfer the breaded cutlet into the last bowl.

Repeat with the remaining cutlets.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Set a large frying pan over medium heat and add enough vegetable oil until it’s about 1 inch deep. Make sure the oil does not come up more than halfway up the sides. Heat it to 350°F. Don’t have a deep fry thermometer? Sprinkle a pinch of breadcrumbs into the oil. They will bubble up right away if it’s hot enough.

Carefully add the breaded cutlets in a single layer. You may need to cook them in 2 batches. Fry them for about 4 minutes. When the bottoms are golden brown and crisp, use tongs to flip the cutlets and fry the other side for about 4 minutes, until golden brown and cooked through.

Simply Recipes / Alison Bickel

Transfer the chicken Kiev onto a serving platter, sprinkle with the remaining 1/2 teaspoon salt, and garnish with the reserved herbs. Serve immediately with lemon wedges and the reserved herb butter, if you’d like.

Leftovers can be refrigerated for up to 4 days. Reheat leftovers on a baking sheet in a 425°F oven until warmed through.

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Simply Recipes / Alison Bickel