This Classic Chicken Piccata Recipe is the real deal
Recipes in this Video
Chicken Piccata is a classic Italian dish that showcases the bright flavors of lemon and capers. Traditionally, it is served with a side of pasta or vegetables, making it a popular choice for family dinners and special occasions. Its origins are often linked to Southern Italy, where similar dishes are common, but its exact provenance is debated.
Ingredients
- ●chicken breasts
- ●flour
- ●olive oil
- ●butter
- ●lemon juice
- ●capers
- ●parsley
- ●salt
- ●pepper
Instructions
- 1Pound chicken breasts to an even thickness.
- 2Dredge chicken in flour, shaking off excess.
- 3Heat olive oil and butter in a skillet over medium heat.
- 4Add chicken and cook until golden brown on both sides.
- 5Remove chicken and set aside; add lemon juice and capers to the skillet.
- 6Simmer for a few minutes, scraping up browned bits.
- 7Return chicken to the skillet, coating with sauce.
- 8Garnish with chopped parsley before serving.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Chicken Francese, a dish with roots in Italian cuisine, was popularized by Italian immigrants in the United States. It showcases the technique of egg-battering and frying, resulting in a tender chicken with a rich, lemony sauce. This dish is often served at family gatherings and special occasions, embodying the warmth of Italian-American hospitality. Today, variations abound, with some incorporating different herbs or serving it over pasta, making it a beloved staple in many households.
Ingredients
- ●chicken breasts
- ●flour
- ●eggs
- ●lemon juice
- ●chicken broth
- ●white wine
- ●butter
- ●parsley
- ●garlic
- ●salt
- ●black pepper
- ●olive oil
- ●Parmesan cheese
Instructions
- 1Pound chicken breasts to an even thickness.
- 2Season chicken with salt and black pepper.
- 3Dredge chicken in flour, shaking off excess.
- 4Whisk eggs in a bowl and set aside.
- 5Heat olive oil in a large skillet over medium heat until shimmering.
- 6Dip floured chicken in eggs, coating completely.
- 7Add chicken to the skillet and cook until golden, about 4-5 minutes per side.
- 8Remove chicken from skillet and set aside on a plate.
- 9In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
- 10Pour in white wine and lemon juice, scraping up brown bits from the pan.
- 11Add chicken broth and bring to a simmer.
- 12Stir in butter until melted and sauce thickens slightly.
- 13Return chicken to the skillet, spooning sauce over the top.
- 14Garnish with parsley and serve with lemon wedges.
Ingredient Alternatives
chicken breasts
Healthier: turkey cutlets
Cheaper: chicken thighs
Turkey is leaner, while thighs are often less expensive.
white wine
Healthier: chicken broth
Cheaper: white grape juice
Broth keeps the flavor while reducing alcohol.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and provides a similar richness.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated Pecorino Romano
Nutritional yeast is dairy-free, while Pecorino is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/2 cup all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●2 tbsp butter
- ●8 oz cremini mushrooms, sliced
- ●3/4 cup Marsala wine
- ●1/2 cup chicken broth
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Pound the chicken breasts to an even thickness for uniform cooking.
- 2In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
- 3In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- 4Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 5In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, or until they are browned and tender.
- 6Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
- 7Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly.
- 8Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
- 9Garnish with chopped parsley before serving.
Equipment
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