*DELICIOUS* Chicken Piccata Recipe - Juicy Chicken Breasts in Lemon Caper Piccata Sauce
How to Make a Delicious Chicken Piccata
This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.
(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).
Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted butter
1/4 cup olive oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 bullion cube
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving.
Classic Chicken Piccata with Spaghetti - Lemon and Herb Pasta with Capers - Italian American Recipe
here's a pasta dish on the lighter end (kind of, it's still pasta) - chicken piccata. we'll be using olive oil, garlic, capers, parsley, white wine, lemon juice and chicken stock to make a delicious sauce.
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Creamy Lemon Chicken Piccata Fettuccine
Creamy Lemon Chicken Piccata Fettuccine - this is for the lemon lovers out there. Crispy chicken with fettuccine in a creamy lemony sauce with capers and garlic. RECIPE:
Easy Lemon Chicken Piccata in 20 Minutes!
This delicious lemon chicken piccata comes together in less than 20 minutes! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 lb boneless skinless chicken breast halves, butterflied into thinner cutlets, then cut in half cross-wise
???? Kosher salt and black pepper
???? ½ cup flour for dredging, use whole wheat flour, all-purpose flour, or gluten free flour of your choice
???? 4 tbsp. extra virgin olive oil, I used Private Reserve Greek EVOO
???? 3 tbsp. ghee or butter, if you prefer
???? ⅓ cup lemon juice
???? ½ cup white wine (or chicken broth if you don't want to use wine)
???? 3 to 4 tbsp. capers rinsed and drained
???? Fresh chopped parsley for garnish
Creamy Chicken Piccata
FULL RECIPE:
Creamy Grilled Chicken Piccata – grilled lemon herb chicken over a creamy piccata sauce. SO good! Better than any restaurant! We make this at least once a month!
CHICKEN PICCATA WITH CAPERS AND LEMON
Print Recipe + Tips -
(All Recipes have step by step photos)
Chicken Piccata is a classic Italian-American dish made with chicken cutlets and capers served in a delicious white wine and lemon butter sauce. This recipe is super easy to make and is packed with flavour!
Ingredients
4 chicken breasts
¾ cup flour (100g)
½ cup dry white wine (120ml)
1 cup chicken stock (240ml)
2 tbsp capers in brine drained
1 tbsp fresh lemon juice
2 tbsp butter
1 tbsp olive oil
Salt and pepper
Instructions
Cut the chicken breasts in half lengthwise so you have thin cutlets. Cover them with a sheet of plastic wrap (cling film) and bash them gently with a meat mallet or rolling pin until they are around ¼ inch (1cm) thick.
Season the chicken with salt then dredge each cutlet in flour (½ cup) making sure to shake off any excess.
Heat the olive oil (1 tbsp) in a large skillet or frying pan, once hot fry the chicken cutlets in batches for 4 minutes on each side until golden brown and cooked all the way through. Place the cooked chicken on a clean plate and cover with foil to keep warm.
Turn the heat down low and add 1 tbsp of butter (15g). Once melted add the wine (½ cup) and the stock (1 cup/240ml) then turn the heat to high and whisk the sauce until it starts to thicken slightly (about 5-6 minutes).
Add the remaining butter (1 tbsp), capers (2 tbsp) and lemon juice (1 tbsp), stir until the butter has melted. Add the chicken back to the pan. If your pan or skillet isn’t big enough serve your chicken on a serving plate and pour over the sauce. Serve.
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