Chicken Piccata. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine. Recipe courtesy of Giada De Laurentiis. Creamy Chicken Piccata - Let's just start out by stating the obvious, everything is better with a little cream added right?
With tender, juicy chicken thighs + the most heavenly cream How do you like your chicken piccata?
Because I like mine extra-extra creamy.
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.
You can Cook Chicken Piccata using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken Piccata
- It's 1 1/2 of thin cut chicken breasts.
- What You needis 1/4 cup of lemon juice.
- What You needis 1/2 cup of white wine.
- What You needis 1 cup of chicken stock.
- What You needis 6 of thin slices of lemons.
- It's 3 Tbsp of extra virgin olive oil.
- It's 5 Tbsp of unsalted butter divided.
- It's 2 Tbsp of Capers.
- Lets Go Prepare 3 tbsp of freshly chopped parsley.
- It's of All purpose flour for breading.
- It's 1 of medium shallot chopped.
- Lets Go Prepare 2 of garlic cloves chopped.
- It's to taste of Salt and pepper.
Use boneless chicken breasts for chicken piccata. We all know that boneless chicken breasts can be a bit boring on their own, but that's not in the cards here. Chicken piccata with lemon sauce is exquisite and easy to prepare. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce.
Chicken Piccata instructions
- On medium high Heat, preheat the olive oil in a large deep nonstick skillet,Season the flour with salt and pepper. Dredge 2 tbsp of butter in the seasoned flour and set aside. Dredge the chicken breast into the flour shaking off any excess flour and set aside..
- When the oil is hot add 1 Tbsp of butter, when the butter is melted add the chicken and cook for 3 to 4 minutes on each side or until the chicken is cooked through. (You might need to do this in batches) Remove the chicken from the pan and add the shallot in with the pan juices. Cook the shallot until soft and translucent about 2 minutes. Add garlic and cook for 30 seconds..
- Add the wine and let it cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half. Add the chicken stock and 2 Tbsp of butter and season with salt and pepper. Cook until the liquids reduce by half about 5 to 6 minutes. Add the chicken back in with the liquids and add the capers, 2 Tbsp of the dredged butter and the lemon juice. Cook for 2 minutes or until the sauce thickens, add the parsley and lemon slices and cook for 30 seconds. Serve this amazing chicken piccata over your favorite pasta.
- .
Chicken piccata is a recipe that I frequently see on restaurant menus. The chicken breast in this lemon chicken piccata recipe is super tender, and the buttery goodness melts in your mouth. Chicken Piccata is traditionally made with white wine pan sauce, but I didn't have any wine on hand (I know, I was shocked too), so I subbed it with chicken broth. The sauce was still so good that I wanted. The lemon-garlic, butter sauce will have you licking your plate!