chicken piccata

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

chicken breasts (pounded to

flour

lemon (zested)

olive oil (more as needed)

salt & pepper

butter

chicken broth

lemon (juiced (about 1 1/2 tablespoons))

white wine (or chicken stock)

capers (drained)

parsley (chopped)

An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!

Creamy Chicken Piccata Recipe

(10 - 11 oz each) chicken breasts, (butterflied and halved)

all-purpose flour

Salt and black pepper

Tbsp minced garlic

+ chicken broth

cornstarch

Tbsp butter

heavy cream

parsley

Tbsp capers, (rinsed)

After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.

Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.

Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.

Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.

Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.

Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.

Stir in butter and pour in cream. Season with salt if needed and pepper.

Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

https://content.jwplatform.com/videos/N9NsMlqQ.mp4

Creamy Chicken Piccata - Let's just start out by stating the obvious, everything is better with a little cream added right?

Creamy Chicken Picatta

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

split (1 whole) boneless, skinless chicken breasts

salt and black pepper

water

bread crumbs

Good olive oil

lemon juice (2 lemons), lemon

dry white wine

lemon,

parsley leaves,

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

<span>OMG! Caper-gate! Chill people. Photos are like newspaper headlines: an editor selects them separately from the writer (or in this case, the chef). Ina clearly chooses not to use capers and I'm sure she would say, "if you want 'em, go and add them and enjoy!" She made HER recipe her way. The photo may have caused confusion but it's hardly a "caper of the century!" (see what I did there?!)</span><br />

I love capers, so was a little surprised there weren't any in this recipe, but I always put my faith in Ina, especially for her take on the classics.  It was perfect, just added capers with the butter at the end after the sauce reduced and it was amazing.  My entire family loved the recipe -- my son requested that I cook it for his upcoming birthday dinner.

Amazing. I love all her videos she's my app image. I would love to share in kitchen with her one day it would be a pleasure. She's My top chef her videos are so peaceful and beautiful. Thanks, chef.

My husband and I love this dish. Per his request, I make it once a week.

<div>Made this for dinner and it was delish! My husband loved that the chicken absorbed all the flavors!  I added capers! Thank you Ina!</div><div><br /></div>

My husband and I were in agreement--this was amazing! He said it was better than some of the meals we've had in restaurants. The sauce was amazing. Followed the recipe exactly; had tried a similar recipe before that was similar but in which you didn't coat the chicken. We both agreed this recipe was much better. Thanks Ina! 

Wonderful! 
Tip- My chicken breasts were quite thick so I cut them horizontally into halves creating 2 thin breasts each and then pounded as directed. 
Definitely have all items out and oven warmed up because this one moves quickly. 
Thanks for ALL of your wonderful, straightforward, precisely measured, reliable recipes. It feels good to create a delicious meal. ❤️

Ina darling, the more lemon, the better I like it. My husband bought me Cooking Like A Pro for Christmas last year. And you signed it!! I cherish it. Thank you for all your years of hard work for us!!

I am always so pleased when I cook a recipe from the” barefoot contessa”
The recipe was easy to follow and absolutely delicious. Ina Garten you are truly the best!
 

https://www.foodnetwork.com/videos/chicken-piccata-0105041

Ina Garten makes chicken piccata as the main attraction for Friday dinner.

Chicken Piccata with Buttery Lemon Noodles

pasta (fettuccine, linguine, angel hair)

boneless, skinless chicken breasts

garlic,

low-sodium chicken broth, plus more if needed

lemon

heavy cream, plus more if needed

capers

arugula

Parmesan shavings,

parsley,

For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.

For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.

Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.

Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.

Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!

To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.

Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.

Wow!  I’ve made several versions of this recipe over the years, and this one is definitely the best!  I did not change a thing.  (I never change anything the first time I follow a recipe.). Thanks, Ree!

Made this last night.  I have never eaten chicken piccata before, and the sauce was so tangy it was inedible to us.  I have never had capers either, so this dish wasn't for us.  The chicken and noodles turned out delicious though.  Sauce, not so much.

Made it last night - really good.  Question though - between the time you finish the sautéing the chicken and when you’re ready to plate is 20 min or more.  The chicken is no where near as good then as when it just comes out of the pan.  How have you dealt with that?  Maybe re-sauté a bit before plating?

Outstanding recipe.  Made this several times and it's a huge hit.  The heavy cream gives the sauce a nice texture and rich flavor.  I tend to use more lemon than the recipe indicates.  The buttery lemon noodles are the perfect complement to the chicken piccata.  

My "Barefoot" neighbor to the North always has a recipe that is no nonsense, a lesson for the kitchen or life, and how to be, well, more entertaining! Thank you, Ina, for being my long-time favorite, but I do have others...j'adore! JZ, I aspire to prepare my vegetables in a uniform shape on day! Your flavor profile a formidable and you and Katie do well on The Kitchen together. Ms. Brown (right up the road from me!) brings on the laid-back, lowcountry lifestyle some are privileged to enjoy. We welcome visitors to taste the treats for the palate that await you here and would love others to come and flavor our lives. Bobby Flay can stay, as long as he cooks breakfast or has a chili challenge up his sleeve. Now, don't look the other way, because Food Network proudly presents the multi-talented Trisha (and her Southern Sister Sidekick, Beth). Arty adds curry to any culinary cauldron or conversation and I miss the parties she used to throw. Jeff rules my sandwich stack, always spreading on the details from on side to the other, always covering whatever needs grilling into my brain about browning a bun to tending to a burger. Food Network is all the help in the kitchen a family needs! I broke two wrists and have been healing, so I have been orchestrating the kitchen in my home while others sous chef! I look forward to whipping up a whirlwind when I am better. Meanwhile, I will watch with wonder and a watering mouth!

Fantastic meal! I used gluten free thin noodles and my husband loved it! I asked him if he knew the secret ingredient and he couldn't figure out it was the cream! Great Ree! Loved it! Will make again! Made with Caesar salad, Yum!<br />

https://www.foodnetwork.com/videos/easy-chicken-piccata-and-pasta-0220330

Simple ingredients go into Ree's Chicken Piccata with Butter-Lemon Noodles.

Easy Chicken Piccata and Pasta

Chicken piccata with lemon caper sauce is an easy weeknight meal. Lightly breading and pan-frying chicken breasts creates a beautiful golden brown crust.

chicken breasts

salt

black pepper (plus more for seasoning)

lemon lemon)

capers (drained and rinsed)

thyme

To ensure even cooking, cut the chicken breasts in half lengthwise to create 4 total portions. Season both sides of chicken pieces with salt and pepper.

In a shallow bowl combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.

In a medium bowl combine lemon zest, lemon juice, chicken broth, and capers. Set aside.

Heat a large 12-inch skillet over medium-high heat. Once hot add the olive oil. When the oil is hot and begins to shimmer, carefully add chicken to the pan. Cook until lightly browned and the thickest part of the meat reaches 160°F (61ºC), about 3 minutes per side. Remove and transfer to a plate.

Add lemon caper sauce and thyme sprigs to the same pan used to cook the chicken. Bring liquid to a simmer over medium heat. Scrape down the brown bits from the pan and whisk until dissolved into the liquid. Reduce by ⅓, about 2 to 3 minutes.

Return chicken to the pan and simmer over medium-low heat for 5 minutes, flipping halfway through. Transfer chicken to a serving dish. Remove and discard the thyme.

Over low heat, vigorously whisk in 2 tablespoons of butter into the sauce. Taste and season with more salt and pepper as desired. Add the chicken back and pour the sauce over top. Garnish with lemon wedges and parsley.

https://www.youtube.com/watch?v=ro6I_0Li_rE

Chicken piccata with lemon caper sauce is a fast and easy weeknight meal. Lightly breading and pan-frying the chicken breasts creates a beautiful golden-brown crust. 
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/chicken-piccata-with-lemon-caper-sauce/

🕑 INSTRUCTIONS:
00:00 Intro
00:28 Prepare the Chicken
01:17 Flour the Chicken
01:58 Prepare the Lemon Caper Sauce
02:36 Fry the Chicken
03:26 Reduce the Sauce
03:44 Flavoring the Chicken
03:57 Finishing the Dish

✅ INGREDIENTS:
• 1 pound boneless skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup all-purpose flour
• ¼ cup olive oil
• ¼ cup brined capers, rinsed
• ⅓ cup lemon juice
• lemon zest, from one lemon
• ½ cup chicken broth
• 2 sprigs thyme
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley

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❤️ Thanks for watching!

Prepare the Chicken

Flour the Chicken

Prepare the Lemon Caper Sauce

Fry the Chicken

Reduce the Sauce

Flavoring the Chicken

Finishing the Dish

Chicken Piccata with Lemon Caper Sauce

Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just ten minutes from sauté pan to table.

lbs chicken cutlets, tenders or chicken breasts (halved horizontally)

½ tsp pepper

butter,

shallot, minced

lemon juiced (1 tbsp)

tbsp capers, drained

parsley, chopped, for garnish (optional)

Season the chicken with 2 teaspoons salt and pepper on both sides

Dredge the chicken in the flour and shake off any excess

Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted

Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through

Set the chicken aside on a plate when they finish cooking.4

Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken

Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute

Add garlic and saute for 1 minute longer.6

Add the stock and simmer until reduced by half, about 4-5 minutes.7

Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste

Season with remaining ½ teaspoon of salt

Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

This super easy Lemon Chicken Piccata Recipe is ready in about 30 minutes and perfect over fresh pasta, rice or mashed potatoes!

Easy Chicken Piccata Recipe

chicken breasts (cut breasts

lemon pepper seasoning or fresh lemon zest

tsp salt

all purpose flour

olive oil (divided)

tsp garlic (minced)

tbsp all purpose flour

white wine (dry)

tbsp parsley (freshly chopped)

Season chicken breasts with lemon pepper seasoning and salt on all sides. Coat in the flour. 

Heat a skillet over medium-high heat and add 1 tbsp butter and 1 tbsp oil. Cook 2 chicken breast halves in skillet till golden brown on each side, about 3 to 4 minutes until cooked through. Remove from pan to a plate to keep warm. 

Add another tablespoon of butter and a tablespoon of oil to the pan and cook the remaining two chicken breasts. Remove from pan and keep warm.

To the pan melt 3 tbsp butter and add in the garlic, cooking until fragrant, about 30 seconds. Whisk in the flour, until smooth. Splash in the white wine, scraping any browned bits off the bottom of the pan and cook until the wine is evaporated. Gradually pour in the chicken stock, whisking until mixture is smooth. Add the lemon juice and capers to the sauce and allow to simmer until reduced slightly (about 5 minutes).

Finally add in the remaining tablespoon of butter and let it melt into the sauce. Add the chicken breasts back to the skillet and let simmer for an additional 5 minutes to heat through. Garnish with fresh parsley and lemon wedges if desired. Serve immediately over freshly cooked pasta and enjoy!

For the Sauce: 

Delicious lemony chicken piccata cooked in a pressure cooker. This instant pot chicken is loaded with flavor, capers, and produces tender, delicious, results.

Instant Pot Chicken Piccata

Chicken Breasts (skinless and boneless)

Extra Virgin Olive Oil

Salt

Black Pepper (to taste)

Flour

Parmesan

oregano

basil

Unsalted Butter

Chicken Stock

Capers

Lemon juice (fresh)

Corn Starch

Parsley

Butterfly the chicken breasts, and then cut them through, so they are cut in half and far thinner.

Pound them with a meat tenderizer or a rolling pin to make them even in thickness.

Season them on both sides with salt and pepper.

In a wide plate/bowl combine the flour, oregano, basil, and Parmesan.

Dredge each chicken piece in the flour mixture, being sure to cover both  sides. And set aside.

Prepare and Dredge Chicken

Turn your Instant Pot on the SAUTE function, and add the oil.

When it reads “hot”, place the chicken breasts in and brown on each side. Cooking for 3-4 minutes a side.

Remove from pot, and add in chicken stock to deglaze the pan. Use a wooden spoon to scrape off any of the brown bites.

Add butter, the chicken breasts, lemon juice, and capers to the pot.

Place lid on the pot and lock into place. Set valve to “sealing”

Set pot to manual high pressure and cook for 4 minutes.

Let pressure naturally release for 5 minutes, then turn valve to “venting” and remove lid.

Take the chicken pieces out of the pot, and turn it onto the SAUTE function. Combine the corn starch with the cold water, and use a fork to whisk it together, then add it to the sauce in the pot.

Cook for 1-2 minutes until thickened, then spoon over the chicken.

Garnish with fresh parsley and serve immediately

Cook

Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.

healthy chicken piccata

½ teaspoon ground pepper

sweet onion, sliced

Prepare Lemon and Chicken

Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*

Dredge Chicken

Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.

Brown Chicken

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.

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