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Home Light Healthy Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel

Name: How to cook Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Sean

Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel

It's chicken piccata, that wonderful Italian-American classic, made low carb, low fat, and still delicious. And accompanied by delicious veggies, too!

Ingredient

Food ration :

12 servings

Cooking time :

1 hour

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

handful parsley, chopped, optional

1 large

lemon, halved and sliced thin, optional

Cooking instructions

* Step 1

Heat a very large saucepan worth the tablespoon of oil, and heat on medium high.

* Step 2

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.

* Step 3

Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat.

* Step 4

Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half.

* Step 5

In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated.

* Step 6

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.

* Step 7

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.