Best Pepper Chicken Piccata Recipes

PEPPER CHICKEN PICCATA

Pepper Chicken Piccata image

Preparation can be done a day ahead of time to save time in the kitchen and be with your company!

Provided by Joe Canino

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
2 red bell peppers, seeded and diced
2 large sweet onions, peeled and cut into wedges
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
2 cloves garlic, minced
1 pinch ground cayenne pepper
1 lemon, juiced
2 tablespoons butter
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 22.1 g, Cholesterol 114.1 mg, Fat 18.6 g, Fiber 5.3 g, Protein 42.2 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 9.2 g

PEPPER CHICKEN PICCATA

Pepper Chicken Piccata image

Recieved this in an email from another site and couldn't find it on here - the picture looks amazing and as DH and I love this type of fast but flavorful recipe know it will be good. It also says that prep can be done a day ahead which is always nice if there's company. Serve with steamed rice or over pasta

Provided by Bonnie G 2

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
2 red bell peppers, seeded and diced
2 large sweet onions, peeled and cut into wedges
1 1/2 lbs chicken breast halves, cut into cubes
2 garlic cloves, minced
1 pinch cayenne pepper
1 lemon, juiced
2 tablespoons butter
2 tablespoons fresh parsley, chopped
salt and pepper

Steps:

In a large skillet, heat oil.
Saute red bell peppers and onions until they begin to soften.
Remove from skillet with a slotted spoon and set aside.
Add cubed chicken to skillet and brown lightly.
Add garlic and ground red pepper.
Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing).
Add butter/margarine, stirring and blending well into the sauce.
Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.