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Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken piccata done light, with lightly fried broccoli and fennel. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook 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:

1. Prepare olive oil, extra virgin, for veggies
2. Take broccoli, reduced to florets and chunks
3. Make ready fennel, chopped coarsely
4. Prepare salt
5. Make ready ground black pepper
6. Take garlic powder
7. Prepare chicken breasts
8. Take eggs
9. Get salt, for chicken
10. Get ground black pepper, for chicken
11. Take garlic powder, for chicken
12. Prepare lemons, just zest
13. Prepare olive oil, extra virgin, for chicken
14. Prepare garlic, minced finely
15. Take dry white wine
16. Get chicken broth
17. Make ready lemons, just juice
18. Make ready capers, optional
19. Take handful parsley, chopped, optional
20. Make ready lemon, halved and sliced thin, optional

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.
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.
3. Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat.
4. Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half.
5. In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated.
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.
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.
8. Reduce heat to low, wait a moment, and when down to temp, toss in the garlic.
9. When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir.
10. Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice.
11. Reduce the mixture to desired consistency, and add salt to taste.
12. Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken.
13. Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly.
14. I would pack leftover chicken, if any, in the broth to keep it moist.

So that is going to wrap this up with this exceptional food chicken piccata done light, with lightly fried broccoli and fennel recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!