Chicken Piccata | Basics with Babish
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Chicken Piccata with Capers | How to Make It #shorts
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Chicken Piccata with Capers | How to Make It
This lemon chicken piccata recipe is a simple, light dish consisting of thin slices of chicken lightly coated in flour and pan-seared with a slightly tangy, buttery lemon-caper sauce. The best part is that it only takes less than 30 minutes to make it!
Equipment
Large skillet or sauté pan
Meat mallet or rolling pin (optional)
Ingredients
2 pounds chicken breasts, 3 to 4 pieces boneless and skinless
¼ cup all-purpose flour for dredging
¼ cup extra-virgin olive oil divided, for pan-searing and sautéing
3 tablespoons salted or unsalted butter divided, for pan-searing and the sauce
1 medium shallot minced
2 cloves garlic minced
2 tablespoons capers drained and chopped, if big (see note)
½ cup dry white wine sub: water or stock
½ teaspoon chicken base or bouillon dissolved in ½ cup of hot water
3 tablespoons lemon juice from 1 or 1½ lemons
¼ cup chopped fresh parsley (optional)
½ lemon slices (optional)
Salt and pepper to taste
Instructions
1. Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.
2. Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
3. Season them with salt and pepper, then lightly coat them with flour.
4. Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.
5. Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.
6. Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.
7. Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
8. Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.
9. Bring the chicken back and let it heat through for about 2 minutes.
10. Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.
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CHICKEN PICCATA for an easy 20-min dinner recipe!
Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Thinly sliced juicy chicken breasts (scallopine) are dredged in flour, seared with a golden crust, then simmered in a lemon butter sauce with a touch of capers and parsley. It's a beautiful and tasty dinner that comes together quickly!
In other words, chicken piccata is the perfect fusion of Italian cooking in America. Traditionally, piccata is an Italian dish consisting of thinly breaded veal (or other proteins) with a lemon butter wine sauce. But today we're using chicken, and I'd say we've perfected this dish that's dotted with garlic, capers, and fresh parsley. The more herbs and garlic, the better, right?
???? Printable Chicken Piccata Recipe:
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► TIMESTAMPS:
00:00 Intro
00:34 Slice the chicken in half
01:36 Dredge the chicken in flour mixture
02:26 Open a bottle of wine
02:54 Sear the chicken until golden
03:53 Make the chicken piccata sauce
05:04 Serve it on a plate with sauce and garnish
06:17 Taste test
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The ONLY dish I'll use chicken breast for... | Chicken Piccata | Marion's Kitchen #AtHome #WithMe
You know me guys, I'm a legs and thighs girl when it comes to chicken. But for this lemony chicken piccata I'm using a different cut of chicken, with deliciously tasty results!
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken Piccata with Capers Recipe
Get the Recipe:
Enjoy this restaurant favorite at home with a glass of white and fresh garden salad. This Italian chicken recipe is sure to please your entire family.
Yield: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Nutritional Information
Calories:
519 (21% from fat)
Fat:
12g (sat 3.7g,mono 4.9g,poly 1.8g)
Protein:
48.1g
Carbohydrate:
51g
Fiber:
2.3g
Cholesterol:
116mg
Iron:
4mg
Sodium:
396mg
Calcium:
40mg
Elisa Bosley, Cooking Light, SEPTEMBER 2006
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how to make EASY CHICKEN PICCATA
Today we learn how to make easy chicken piccata. Chicken piccata is a silky, lemony, buttery, tender delicious chicken recipe that is quick and easy to make.
#ChickenPiccata #ChickenRecipes #NotAnotherCookingShow
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