Pound the chicken to an even thickness of ¼-inch.3 TIPS FOR MAKING THE BEST & EASIEST CHICKEN PICCATA Then the chicken is added back to the pan and simmered gently in the sauce, which infuses it with juiciness and flavor as it heats. The chicken is sautéd and is set aside while you make the sauce. I've tried that method and have found that the chicken can get dry in the oven, and pouring the sauce on top doesn't fix that.Īs you can see, my recipe doesn't use the oven to keep the chicken warm. If you've tried other chicken piccata recipes, you've probably noticed that most of them direct you to sauté the chicken, keep it warm in the oven while you make the sauce, and then spoon the sauce on top. It's a bit chaotic but it gets the job done fast. If I'm cooking this for a crowd, sometimes I have two skillets going at the same time. My trusty Lodge cast iron skilletis the perfect pan for cooking chicken piccata. The sautéed chicken cutlets are delicious on their own and then they're simmered in buttery lemon garlic wine sauce and they are simply amazing. Though this step takes a bit of time and effort, it's worthwhile and it can be done a day or two ahead of time. I prefer to buy whole boneless skinless chicken breasts and pound them thin myself as opposed to using store-bought thin-sliced cutlets, because pounding the chicken not only makes it evenly thin, it also tenderizes the chicken.
Serve the chicken piccata with a garnish of lemon slices and chopped parsley. Return the chicken to the skillet and simmer it gently in the sauce for a couple of minutes until it's heated through. Whisk in the remaining butter along with the lemon juice and capers. Whisk the remaining ¼ cup of broth with 1 teaspoon of flour and then whisk that mixture into the pan sauce and simmer for 1 minute to thicken it. Add ½ cup of the chicken broth and simmer for 3 minutes. Sauté chopped garlic for 30 seconds, add wine and cook for 2 minutes, scraping the bottom of the pan to release any tasty bits that are stuck.
Remove the chicken from the skillet and set it on a plate. Melt butter and olive oil in a heavy skillet over medium heat and sauté the chicken for about 3 minutes per side until golden brown, working in two batches to avoid crowding the pan. Mix flour with salt and pepper, pour the seasoned flour onto a plate, and dredge the chicken in the flour to coat it.
#MY RECIPES CHICKEN PICCATA HOW TO#
Here's a great video from Serious Eats on How To Cut and Pound Chicken breasts into cutlets. Pound or slice whole chicken breasts into ¼-inch thick chicken cutlets. For detailed, printable instructions, see the recipe card below. Here's an overview of how to make chicken piccata, broken down into components, so you can get a clear picture of what the process is. For more details and exact amounts, see the recipe card below.īasically, this recipe has two prepping steps - pound & dredge, and two cooking steps - sauté & make a pan sauce. Here are the ingredients you need to make Chicken Piccata. And when you're done cooking, there's only one pan to wash. I have been cooking this dish for years, refining and tweaking the recipe to make it as simple as it is delicious.įollow my recipe below and you can pull off a marvelous chicken piccata dinner in about 35 minutes. And if you're concerned that such a delicious elegant dish must be difficult or time consuming to make, have no fear. If you love to make people happy with food as much as I do, cooking chicken piccata is one sure way to do it. My favorite salad to accompany any Italian meal. I often serve this beautiful insalata tricolore on the side. I always serve it with capellini, rice or mashed potatoes, something to soak up the delicious sauce, and a green vegetable like Sautéed spinach with garlic or garlicky broccoli. It really doesn't matter what time of year it is or what the occasion is - Chicken Piccata is a fantastic dish for all seasons and all occasions, casual or fancy. It's hard to imagine anything more tempting, elegant or comforting. Delicate slices of tender chicken simmered in buttery lemon wine sauce with capers. Everyone Loves Chicken Piccata - even the cook!Ĭhicken Piccata is one of the easiest and most satisfying Italian-American recipes. For those of us who love and crave this dish, here's an easy chicken piccata recipe that cooks in one pan and is ready in 35 minutes, with guaranteed happiness at the table. Thin chicken cutlets are dredged in flour, sautéed until golden brown, and simmered in buttery lemon garlic wine sauce, yielding exceptionally tender, flavorful chicken and luscious lemon sauce to spoon over angel hair pasta, mashed potatoes or rice. CHICKEN PICCATA is one of the best food inventions of all time.
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