date: 2020-11-11T11:47:55.852Z image: https://img-global.cpcdn.com/recipes/6721416421441536/751x532cq70/chicken-piccata-done-light-with-lightly-fried-broccoli-and-fennel-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6721416421441536/751x532cq70/chicken-piccata-done-light-with-lightly-fried-broccoli-and-fennel-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6721416421441536/751x532cq70/chicken-piccata-done-light-with-lightly-fried-broccoli-and-fennel-recipe-main-photo.jpg author: Beulah Pearson ratingvalue: 4.7 reviewcount: 22163 recipeingredient: - "1 tbsp olive oil extra virgin for veggies" - "5 head broccoli reduced to florets and chunks" - "3 stick fennel chopped coarsely" - "1 tsp salt" - "1 tsp ground black pepper" - "1 tsp garlic powder" - "4 large chicken breasts" - "3 large eggs" - "1 tsp salt for chicken" - "1 tsp ground black pepper for chicken" - "1 tsp garlic powder for chicken" - "2 large lemons just zest" - "3 tbsp olive oil extra virgin for chicken" - "3 clove garlic minced finely" - "1/2 cup dry white wine" - "1 1/2 cup chicken broth" - "2 large lemons just juice" - "5 tbsp capers optional" - "1 handful parsley chopped optional" - "1 large lemon halved and sliced thin optional" recipeinstructions: - "Heat a very large saucepan worth the tablespoon of oil, and heat on medium high." - "When up to temp, add the broccoli and fennel, carefully sprinkling and mixing in the salt, garlic powder, and pepper. The florets trap the seasonings, so you really can't be dumping the spices in, or certain florets will have all the spices." - "Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat." - "Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half." - "In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated." - "When the veggies are browned to your taste, and still a little crisp, remove the veggies from the pan, and warm on a dish in the oven at about 170°F." - "Add the additional oil to the former veggie pan and sear the marinated chicken on both sides until both sides have a nice egg-induced mottled brown-gold color, which should pretty much cook it through. Remove to a separate serving plate, and keep warm." - "Reduce heat to low, wait a moment, and when down to temp, toss in the garlic." - "When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir." - "Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice." - "Reduce the mixture to desired consistency, and add salt to taste." - "Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken." - "Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly." - "I would pack leftover chicken, if any, in the broth to keep it moist." categories: - Recipe tags: - chicken - piccata - done katakunci: chicken piccata done nutrition: 147 calories recipecuisine: American preptime: "PT38M" cooktime: "PT48M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken piccata done light, with lightly fried broccoli and fennel. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something which I have loved my entire life. They're nice and they look wonderful. Chicken piccata is lightly seasoned chicken breast that is cooked in an ultra-buttery sauce, flavored with lemon and capers. Toss the spinach and broccoli into the pan and coat it in the juices the collected. Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley. A wonderful way to enjoy flounder, tilapia or any white fish. To begin with this recipe, we must prepare a few ingredients. You can cook chicken piccata done light, with lightly fried broccoli and fennel using 20 ingredients and 14 steps. Here is how you cook that. ##### The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel: 1. Prepare 1 tbsp olive oil, extra virgin, for veggies 1. Make ready 5 head broccoli, reduced to florets and chunks 1. Prepare 3 stick fennel, chopped coarsely 1. Prepare 1 tsp salt 1. Get 1 tsp ground black pepper 1. Make ready 1 tsp garlic powder 1. Get 4 large chicken breasts 1. Take 3 large eggs 1. Make ready 1 tsp salt, for chicken 1. Take 1 tsp ground black pepper, for chicken 1. Prepare 1 tsp garlic powder, for chicken 1. Make ready 2 large lemons, just zest 1. Take 3 tbsp olive oil, extra virgin, for chicken 1. Get 3 clove garlic, minced finely 1. Get 1/2 cup dry white wine 1. Take 1 1/2 cup chicken broth 1. Take 2 large lemons, just juice 1. Make ready 5 tbsp capers, optional 1. Get 1 handful parsley, chopped, optional 1. Take 1 large lemon, halved and sliced thin, optional I hope you enjoy this Chicken Piccata Recipe! Sauce was perfect, consistency smooth and light. It was easy and unlike some other chicken piccata recipes, the sauce was very lemon-y and delicious! My DH was craving some Chicken Piccata and I suggested that I try making it rather than going out. ##### Steps to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel: 1. Heat a very large saucepan worth the tablespoon of oil, and heat on medium high. 1. When up to temp, add the broccoli and fennel, carefully sprinkling and mixing in the salt, garlic powder, and pepper. The florets trap the seasonings, so you really can't be dumping the spices in, or certain florets will have all the spices. 1. Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat. 1. Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half. 1. In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated. 1. When the veggies are browned to your taste, and still a little crisp, remove the veggies from the pan, and warm on a dish in the oven at about 170°F. 1. Add the additional oil to the former veggie pan and sear the marinated chicken on both sides until both sides have a nice egg-induced mottled brown-gold color, which should pretty much cook it through. Remove to a separate serving plate, and keep warm. 1. Reduce heat to low, wait a moment, and when down to temp, toss in the garlic. 1. When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir. 1. Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice. 1. Reduce the mixture to desired consistency, and add salt to taste. 1. Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken. 1. Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly. 1. I would pack leftover chicken, if any, in the broth to keep it moist. It was easy and unlike some other chicken piccata recipes, the sauce was very lemon-y and delicious! My DH was craving some Chicken Piccata and I suggested that I try making it rather than going out. You will see piccata dishes on restaurant menus across Italy, though traditionally this lemon based sauce is usually found on seafood or veal. Keep the chicken warm while you prepare. Chicken breast cutlets, dredged in flour Add half of the chicken pieces, do not crowd the pan. So that is going to wrap this up for this special food chicken piccata done light, with lightly fried broccoli and fennel recipe. Thanks so much for your time. I'm sure that you can make this at home. 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