This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
It was easy but too lemony. I will make again but use 2 lemons vs 3. I also added fresh garlic and Italian seasoning while cooking the chicken.
Read More Ive been preparing Chicken Piccata for 40+ years and taught by the master, Jean Leon - La Scala, Beverly Hills. Basic recipe is ok re ingredients except no salt & pepper. Pre pounding cut chicken breasts into pieces that will reduce in size when cooking. Pound thin as directed. Don’t break through the meat. Dust both sides with Wonder Flour - not heavy flour (shouldn’t be cake-y). I use whipped butter - lots of it. (It’s less dense than solid butter) start with well heated pan but before butter burns. Don’t over-brown the pieces. Four min may be too long if your pieces are thin enough. Turn the pieces when golden & edges slightly browned. Don’t over cook. Lower heat. Add fresh lemon juice - ONLY ONE LEMON MAX for two portions- don’t use too much lemon!!! ADD DRY WHITE WINE next- generously - it will reduce and blend with the lemon. Add capers. Sometimes I add a few whole peppercorns to give it a kick. Not too many. Add more butter. REAL butter. Let it simmer but don’t do it too long as you want the sauce. DO NOT REMOVE CHICKEN until your ready to serve onto pre-heated plate. I serve with Petite Peas Spoon the sauce over the chicken and the peas. Toss a little salt or garlic salt on the peas - NOT on the chicken. This dish does not require seasoning the chicken if it’s done right. Serve immediately. I like having baguette slices to soak up the sauce. Serve with a preferably French Dry White or a Provence Rosé, as is your preference. Maybe a light side salad too! Butter lettuce with avocado slices. Whip up Virgin Olive oil, touch of Dijon mustard, little lemon juice, lightly salted for salad dressing.
Read More Ive been preparing Chicken Piccata for 40+ years and taught by the master, Jean Leon - La Scala, Beverly Hills. Basic recipe is ok re ingredients except no salt & pepper. Pre pounding cut chicken breasts into pieces that will reduce in size when cooking. Pound thin as directed. Don’t break through the meat. Dust both sides with Wonder Flour - not heavy flour (shouldn’t be cake-y). I use whipped butter - lots of it. (It’s less dense than solid butter) start with well heated pan but before butter burns. Don’t over-brown the pieces. Four min may be too long if your pieces are thin enough. Turn the pieces when golden & edges slightly browned. Don’t over cook. Lower heat. Add fresh lemon juice - ONLY ONE LEMON MAX for two portions- don’t use too much lemon!!! ADD DRY WHITE WINE next- generously - it will reduce and blend with the lemon. Add capers. Sometimes I add a few whole peppercorns to give it a kick. Not too many. Add more butter. REAL butter. Let it simmer but don’t do it too long as you want the sauce. DO NOT REMOVE CHICKEN until your ready to serve onto pre-heated plate. I serve with Petite Peas Spoon the sauce over the chicken and the peas. Toss a little salt or garlic salt on the peas - NOT on the chicken. This dish does not require seasoning the chicken if it’s done right. Serve immediately. I like having baguette slices to soak up the sauce. Serve with a preferably French Dry White or a Provence Rosé, as is your preference. Maybe a light side salad too! Butter lettuce with avocado slices. Whip up Virgin Olive oil, touch of Dijon mustard, little lemon juice, lightly salted for salad dressing.
It was easy but too lemony. I will make again but use 2 lemons vs 3. I also added fresh garlic and Italian seasoning while cooking the chicken.
I doubled the recipe and it turned out good. The lemon flavor is very strong so I think I will reduce the amount next time.
I love this recipe because this is the basic recipe for chicken piccata. It's perfect! Chicken piccata is probably my favorite dish. Also it's always tasty and simple to make. If it's too lemony for you, don't use as much. I feel the author of this recipe is a cook. They understand how cooking works. The people who critique it too much and give their revisions are not cooks. I think this is the perfect starting point for someone with common sense who wants to make chicken piccata. I appreciate everyone's opinions but let's please remember that a lot of people are new to cooking, are young, or work outside of their house but still want to be able to cook a great meal. So, kudos to the author!
Absolutely delicious! I did take a couple of other suggestions from reviews and only used juice of 2 lemons and it was perfect! Served it over garlic aioli pasta with lots of pepper and Parmesan cheese and the chicken piccata and sauce over the top… no leftovers… we devoured it!
Just as advertised. Very simple, really good!
I make this a lot. It's my "no recipe" recipe. I do use a seasoned flour with garlic powder, dry mustard and paprika, to taste. Just adds that little bit more for taste, a bit less lemon, and more butter, about 3/4 stick.
This chicken picatta tasted as good or better than other recipes that I have tried in the past. With just four ingredients, it was so simple to make. My son eats gluten-free so I dredged the chicken in gluten free baking flour and it still created a moderately thick lump free gravy that you want from chicken picatta. I did make some modest changes based on what I had in my cupboard and fridge. I used raw chicken tenders instead of breasts which I will do again next time. I used unsalted butter that I broke down into brown butter before adding the raw chicken. I didn’t have any white wine so I used low sodium chicken broth instead.
I don't drink, so I skipped the wine, but didn't sub anything in instead. I would correct that next time - maybe chicken broth? That would give me more sauce, which is what I really wanted.
This recipe is so easy, I’ve made this twice and my family loved it both times!
Here's another dinner winner that takes just over 30 minutes to come together. Bright ingredients like lemon, capers, and parsley make our Easy Chicken Piccata just right for spring. Karen
I made this and my family loved it!! Directions are spot on and easy to follow and the chicken was moist and the sauce is
delicious. The only thing I changed—I didn’t have parsley to sprinkle on it. It didn’t need it. I will definitely make this again.
This looks good, but I always add chicken stock as well, and most of the recipes I've seen always include it in the ingredients. But it's an individual taste preference.
Use only one and a half to two lemons otherwise it's way too lemony. It's an outstanding dish and very easy. But for the love of God, do not put this amazing dish over rice ‼️ serve it with pasta, spaghetti preferred with butter and Romano cheese. A good Italian would tell you the same.
