How To make Chicken Piccata
5 Chicken breasts
Pepper Flour to dredge 1/4 c Olive oil
5 Garlic cloves, sliced
1/4 c Wine, white
1/4 c Demi-glace (opt.)
Lemon juice from 1 lemon 1/2 c Butter
Parsley, chopped finely Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour. Preheat a heavy wide skillet. Add the olive oil and saute the garlic until lightly browned, then remove and reserve. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside. Drain oil from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken. This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse. The demi-glace can be left out.
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How To Make LEMONY CHICKEN PICCATA
Chicken Piccata is a simple Italian dish that can be on your table in under 30 minutes. The magic of this dish is the flavor combination of the tart lemon juice, the salty capers, and the butter which helps create a velvety sauce that’s brimming with lemony flavored goodness! This dish is quite similar to chicken Francese which I suggest you check out too!
CHICKEN FRANCESE:
ITALIAN CHICKEN SERIES:
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Chicken Piccata Ingredients:
-1.5 pounds chicken cutlets thin sliced
-2 tablespoons capers rinsed
-2 large lemons 6 slices and rest cut into wedges
-1/4 cup fresh parsley minced
-4 cloves garlic sliced
-1 cup flour
-3/4 cup low sodium chicken stock
-1/4 cup dry white wine
-5 tablespoons butter unsalted, cubed
-1/4 cup olive oil
-1 teaspoon kosher salt
-1/4 teaspoon pepper
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Chicken Piccata - A Classic Made Way Better
Today we're making one of my favorite dishes. Chicken piccata pasta is loaded with lemon, capers, white wine, and seared tender chicken over linguine. I hope you enjoy this chicken piccata pasta recipe!
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SIMILAR PRINT RECIPE:
NOTE: I just doubled the liquid ingredients and cut the chicken into small pieces. If you want even more sauce just increase the amounts to your liking.
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How To Make Chicken Piccata Recipe - Dinner Comfort Food
Chicken Piccata is one of my favorite dishes. Tender chicken breasts are dredged in flour and seared until golden. The chicken is then simmered in white wine sauce. Serve over mashed potatoes or pasta to impress your family and friends!
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Ingredients for Chicken Piccata:
►3 large boneless, skinless chicken breasts
►1/2 cup all-purpose flour
►1 tsp salt and 1/2 tsp black pepper, or to taste
►4 Tbsp unsalted butter, divided
►3 Tbsp olive oil
►1/2 cup dry white wine such as Chardonnay
►Juice of 1 large lemon (1/4 cup), plus small lemon sliced for garnish
►1/4 cup capers, rinsed under cold water
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Chicken Piccata Recipe
Today I would like to share with you my Chicken Piccata recipe.
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Easy Chicken Piccata Recipe
This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• ½ cup all-purpose flour
• 3 tablespoons olive oil
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• ¼ cup white wine
• ¼ cup capers
• juice of ½ lemon + 1 tablespoon
• 1 stick unsalted butter, cut into pads
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Slice the chicken breasts in half width wise.
2. Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
3. Add the flour to a bowl and season very well with salt and pepper and mix together.
4. Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
5. Add the olive oil to a large frying pan over high heat. Once the oil begins to very lightly smoke add in the chicken breasts and immediately turn the heat down to medium.
6. Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
7. Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
8. Remove the chicken breasts and set aside.
9. Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
10. Add in the wine, capers and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
11. Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
12. Finish with parsley, 1 tablespoons of lemon juice, salt and pepper and pour over the cooked chicken breasts and serve.
CHEF NOTES:
Make Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break.
How to Store: Keep covered in the refrigerator for up to 4 days.
How To Freeze: Cover and keep frozen for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.
If your sauce breaks add some cold heavy cream to help emulsify it back together.
You actually do not need to flour the chicken ahead of time if you’d like to keep this gluten-free.
You can absolutely use a spoon or whisk to mix in the butter to the sauce at the end.
Try pounding out the chicken in a plastic zip bag 2 at a time if that is easier.