Best chicken piccata I’ve ever had! It wasn’t exactly crispy, but it was definitely not mushy. I could have made it crispy by keeping it on a tad longer had I wanted to. Chicken was perfectly juicy. I was afraid it might be too tangy with the lemon but not at all! There was a hint of lemon, but it wasn’t overpowering. Overall so easy and so tasty!
This is my favorite chicken piccata recipe! It’s so simple and so delicious, even my picky 8 year old ate it! The only thing is my sauce always comes out really dark brown and I’m not sure it’s supposed to. I don’t know what I’m doing wrong but either way it’s delicious. I always add extra oil and butter on the second batch of chicken, was confused if I was supposed to or not.
ook recommendations of other posts and used less oil/lemon juice and used 1/2 cup of heavy cream. Really thickened the sauce. I like capers, so 3 Tbs and only peppered the chicken…plenty salty! Definitely pasta in the sauce for a minute after simmering chicken. Goes great with Chardonnay I used in recipe. Easy, Delicious, and impressed my guests!
I left out the capers, marinated my chicken, and cooked the noodles in the sauce with the chicken for 2 minutes! It was amazing! Please try this it really completes the recipe. 10/10 I am making this recipe again!
Excellent recipe! Simple and tasted delicious. I tripled the recipe for a dinner party and my guests loved it. I served roasted asparagus and penne pasta with basil marinara sauce (as side, or vegetarian option for main course) This recipe presents elegantly and creates the perfect, classic chicken piccata.
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
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Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Love this! I’ve made numerous times and get compliments each time. I always make more sauce so we can add it to the pasta
Best Chicken Piccata I’ve ever had or made! I followed the recipe exactly except I used white wine vinegar in place of the chicken stock or wine and one squeeze of lemon. Served it with broccoli and garlic sautéed mushrooms…simply delicious! My family devoured it!
This was sooooo good! My husband said it was the best chicken I’ve ever made. Followed recipe exactly and used Sauvignon Blanc and will not change a thing next time I make it!
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Steps:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
source : leaderrecipes.com