Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken piccata done light, with lightly fried broccoli and fennel. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have chicken piccata done light, with lightly fried broccoli and fennel using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- Get olive oil, extra virgin, for veggies
- Prepare broccoli, reduced to florets and chunks
- Prepare fennel, chopped coarsely
- Prepare salt
- Prepare ground black pepper
- Take garlic powder
- Make ready chicken breasts
- Take eggs
- Take salt, for chicken
- Get ground black pepper, for chicken
- Get garlic powder, for chicken
- Get lemons, just zest
- Prepare olive oil, extra virgin, for chicken
- Prepare garlic, minced finely
- Prepare dry white wine
- Take chicken broth
- Take lemons, just juice
- Take capers, optional
- Make ready handful parsley, chopped, optional
- Prepare lemon, halved and sliced thin, optional
Steps to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- 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.
So that is going to wrap this up with this special food chicken piccata done light, with lightly fried broccoli and fennel recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
