Chicken Piccata

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Weeknight Dinner

Picture of Chicken Piccata Recipe 4 Videos | Photo: Chicken Piccata Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 971 reviews

  • on February 03, 2012

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    This is easy to make and tastes great. Definitely use fresh squeezed lemon juice. I also added sliced mushrooms when simmering.

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  • on February 02, 2012

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    The dish is SUPER easy. Being the first time I did this, I was pleasantly surprised how good it tasted. I used thin chicken strips instead of breasts and went a little easy on the parsley. I also added some garlic because I can't get enough of garlic!!! I definitely am keeping this as a favorite!

    people found this review Helpful.
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  • on February 01, 2012

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    Very good- I made this with whole grain thin spaghetti ( capellini. I was delighted. I have issues burning the butter usually, so I went out and bought a stainless steel 12 in skillet like the one showed in the video.... I think that helped somehow. So, if there are any new cooks like me, I hope that helps. Happy cooking!

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