Ep 1. Easy Chicken Piccata (Cooking 101 With Chris)

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Start by boiling water for spaghetti or vegetable pasta.

Prepare chicken breasts by slicing them into thin cutlets.

Season both sides of the cutlets with kosher salt and freshly ground black pepper.

Dredge the seasoned chicken cutlets in flour, coating them evenly.

Heat olive oil in a skillet over slightly higher than medium heat.

Add the dredged chicken cutlets to the skillet and cook until golden brown on both sides.

Remove the chicken from the skillet and set aside.

Add minced garlic to the skillet and sauté briefly.

Deglaze the skillet with one quarter cup of white wine, scraping up any browned bits.

Add half a cup of chicken stock and capers to the skillet, stirring to combine.

Return the chicken to the skillet, coating it with the sauce.

Add two tablespoons of butter to the skillet and let it melt into the sauce.

Squeeze fresh lemon juice into the skillet, adjusting to taste with bottled lemon juice if necessary.

Garnish the dish with lemon slices and lemon zest, along with a pinch of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens