Chicken Piccata
Chicken Piccata is a classic Italian-American dish is made with tender and juicy golden chicken in a lemon, caper butter sauce. Super-easy and so delicious, serve with pasta or creamy mashed potatoes!
RECIPE:
The chicken has a golden crust that soaks up the bright lemon, white wine, and buttery sauce. The capers add a nice zip and the fresh parsley adds so much flavor and color. The other thing I love so much about this dish is how easy it is to make. It’s made in under 30 minutes from start to finish so can be whipped up on a busy weeknight yet it’s special enough to serve up at an important dinner!
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Chicken Piccata a velvety zingy lemon butter chicken with capers - Recipe by www.recipe30.com
A velvety zingy lemon butter chicken with capers
For full recipes click recipe30.com
The word Piccata means larded, although an Italian word, this dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences. Irrespective of its origin, I'm yet to find anyone who didn't exclaim gasps of food-joy whilst eating this succulent buttery lemony chicken dish.
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Lemon Garlic Chicken Thighs With Capers
Juicy, flavorful, and deliciously creamy lemon garlic chicken thighs with capers…so easy to make in one pan. Serve with mashed potatoes, rice, and/or vegetables for a perfect weeknight dinner!
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How to Make Lemony Chicken Piccata
Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata.
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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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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
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Creamy Lemon Chicken Piccata
Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta. The perfect weeknight dinner.
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