Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pickle Chicken Piccata
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 25 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 197 milligrams
- Sodium
- 610 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 44 grams
This fun twist on classic chicken piccata uses dill pickles and pickle brine in place of capers and lemons, making it very pantry and weeknight dinner friendly. Dill pickle seasoning amps up the pickle flavor, but if you don’t have it, you can season your chicken with a little dried dill, onion powder and garlic powder.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 25 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 197 milligrams
- Sodium
- 610 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 44 grams
Ingredients
Directions
- Bring a large saucepan of salted water to a boil for the noodles. Pound the chicken cutlets between pieces of plastic wrap to about 1/4 inch thick. Cut each cutlet in half crosswise. Season with the dill pickle seasoning and some pepper. Spread some flour on a plate.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dredge half of the chicken in the flour, shaking off any excess. Add to the skillet and cook until lightly browned, 1 to 2 minutes per side. Remove to a plate. Repeat to dredge and cook the remaining chicken, adding the remaining 1 tablespoon olive oil to the pan; remove to the plate.
- Reduce the heat to medium, add 1 tablespoon butter to the pan and let melt. Add the garlic and chopped pickles and cook until sizzling, 30 seconds to 1 minute. Add the pickle brine and cook until reduced by half. Add the chicken broth and simmer until reduced by one-third, 3 to 4 minutes.
- Cook the noodles in the boiling water as the label directs. Drain and toss with 1 tablespoon each butter and chopped dill. Season lightly with salt and pepper.
- Add the chicken to the sauce and simmer to just heat through, 1 to 2 minutes. Divide the noodles among plates and top with the chicken. Whisk the remaining 1 tablespoon chopped dill and 2 tablespoons butter into the sauce and spoon over the chicken.
