Chicken Piccata Recipe

The Chicken Piccata Recipe is a dish prepared using white or light-coloured meat chicken such as chicken breasts, dark meat chicken, drumsticks, and thighs, and that contains lemon, butter, and white wine made from a white wine such as Sauvignon Blanc.

Piccata is often served with Lemon, although it is also sometimes served with nothing on it at all.

A regular chicken dish in many of America’s chain restaurants. Today’s version is from the California Kitchen Pizza chain.

I had seen it in many blogs and gastronomy pages and I was very curious about today’s recipe. What characterizes it is the sauce that accompanies the dish and the use of pasta as an accompaniment.

The recipe is not complicated and it turns out quite tasty. We go to the recipe. I hope you like this Chicken Piccata.

How to Make The Best Chicken Piccata

  1. Slice the chicken breasts horizontally—you’ll need a sharp knife for this, obviously! The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. Thin pieces of chicken mean that when the outside is crispy and perfectly brown, the chicken will be cooked through. Magic!
  2. Dredge! Season the chicken breast pieces, and then give them a nice coating of flour. For whatever reason, kids really love to help out with this step. If they’re old enough to know to be careful with raw poultry, go ahead and outsource this step to them!
  3. Fry! Fry the chicken cutlets in a combination of olive oil and butter. The oil—use regular light olive oil, not extra virgin—helps prevent the butter from burning, plus, we love the flavor of both!

How to Make Chicken Piccata Sauce

  • Sauté shallots and garlic in the pan drippings—i.e. the leftover oil and butter.
  • Add stock! Simmer for a few minutes to reduce it.
  • Stir in more butter, plus the requisite capers and lemon juice.
  • Season with a little salt and pepper.
  • That’s it! You made a pan sauce!

Faq the best chicken piccata recipe

Would a nongrain flour work for this? Almond? Coconut?

Yes! almond flour might work.

can I also use some boneless, skinless chicken thighs

Yes, You can try this.

how many ounces of cooked chicken is a serving?

5 ounces for this recipe

the best chicken piccata recipe

The Best Chicken Piccata Recipe

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Italian
Servings 6 peoples
Calories 457 kcal

Ingredients
  

  • 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2 ½ tbsp salt, divided
  • ½ tbsp tsp
  • tbsp pepper
  • 1 cup butter
  • tbsp flour for dredging
  • 10 tbsp tbsp
  • tbsp butter cut into pieces, divided
  • 4 tbsp tbsp
  • 1 tbsp olive oil divided
  • 1 tbsp shallot minced
  • 1 tbsp tbsp
  • 1 tbsp garlic minced
  • 1 1/2 tbsp cups
  • 1 tbsp chicken stock
  • 1 tbsp 1
  • 1 tbsp lemon juiced 1 tbsp
  • 2 tbsp tsp
  • 1 tbsp lemon zest
  • 2 tbsp tbsp
  • 1 tbsp capers drained
  • 1 tbsp parsley chopped, for garnish (optional)

Instructions
 

  • Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
  • Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
  • Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ – 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
  • Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
  • Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
  • Add the stock and simmer until reduced by half, about 4-5 minutes.
  • Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
  • Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
Keyword chicken piccata recipe, the best chicken piccata recipe

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