Classic Italian Chicken dishes

These Chicken recipes are DELICIOUS!! Well worth the effort. My kids loved the Piccata more than Pomodoro, but I can't choose between them. They both have a very distinct flavor and completely opposite in my opinion. I fed Piccata to my husband and kids earlier in the week and they devoured it. Then we had family in town over the weekend and I made both versions of the dish and still it got rave reviews from the grown-ups. I served this with green beans from our garden (Green Beans with Caramelized onions and Almonds-food network recipe see it on my blog as well), and a roll.

We will have this recipe again and again! We love to serve this with Lynnette's Peasant Bread



Chicken Piccata (From my free magazine of Cuisine at Home p.23)
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup dry white wine (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
1 Tablespoon capers, drained
Sautéed cutlets
FINISH with:
2 Tablespoons unsalted butter
Fresh lemon slices (I used 4-6)
GARNISH with
Chopped fresh parsley (I left out)

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets (This is where I had to add my extra ¼ cup broth-I didn’t have enough liquid to even pour off J)
GARNISH with chopped fresh parsley and serve.


Chicken Pomodoro (From my free magazine of Cuisine at Home p.23)
A variation/option to the lemon flavored Chicken Piccata
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup Vodka (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
Sautéed cutlets
FINISH with:
½ cup tomatoes, chopped
2 Tablespoons heavy cream
GARNISH with
½ cup scallions, minced

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with Vodka –AWAY FROM FLAME and cook until vodka is nearly gone.
ADD broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
GARNISH: with scallions. (I actually added mine in the “finish” step so that they would be cooked a little.