Put the pucker in your piccata with lemon and capers. Again, we are making this super simple, and nearly impossible to mess up. This lush, lemony sauce wins the award for easiest you’ll cook all week that doesn’t taste like it takes less than 5 minutes to make.
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See more: How to Make the Best Baked Chicken Breast But don’t leave one or the other out for the best results. If you’re worried about the added fat, start by adding less of both and add more as needed. The oil tempers the butter so it doesn’t burn, and the butter adds that golden color and flavor to the chicken. When frying, I use a combination of butter and oil. To build flavor, you want the chicken to leave bits in the bottom of the pan for the piccata sauce. How to Fry Chicken Piccataįor a quick fry of the chicken breasts, use a large stainless steel or cast iron skillet.
TIP: Use only one hand to dredge the flour so the other stays clean, avoiding two gummed up hands instead of just one. Give the chicken a quick dredge in all-purpose flour to create a light crust when the chicken is cooked. All it takes is a little kosher salt and freshly ground pepper to get the job done.ĭredge lightly.
Seasoning both sides of the chicken breast adds flavor so don’t be too shy. Season generously with kosher salt and freshly ground black pepper. A thinner breast cooks faster and stays moist. Use a thin, sharp knife to slice the chicken breast in half to make two thinner scallops. To create a thinner scallop, cut the chicken breasts in half lengthwise. Use organic, boneless and skinless chicken breasts, and trim any excess pieces from the chicken.
Thanks to generous seasoning and a quick fry, this chicken is moist and flavorful. We all know that boneless chicken breasts can be a bit boring on their own, but that’s not in the cards here. Use boneless chicken breasts for chicken piccata. See more: 31 Days of Weeknight Chicken Dinners to Make Now Here’s what goes into the chicken piccata sauce: I save those for my chicken piccata pasta. There’s really no need to add extra ingredients to fancy this dish up-garlic, shallots, tomatoes, mushrooms. The tangy sauce over the top is made with lemon, chicken broth or wine, capers, and butter. The key here is that one word: Simple.Ĭlassically served with thin scallops of veal, but I’m subbing in lightly floured and quick fried chicken in this piccata recipe. This chicken piccata recipe is made up of a few super simple ingredients that when put together make a dish that’s light, bright, and totally addicting. When it seems there’s nothing to cook for dinner, this easy chicken piccata recipe is one I can always pull out of my magic hat and wow my family with dinner on the table in under 20 minutes.īecause nobody ever said they didn’t want more fast dinners, too. What can I say, when I’m craving chicken, (easy) classic Italian recipes are the first thing that come to mind. It’s true, I have no shortage of chicken recipes (particularly of the Italian persuasion) like my recipe for chicken marsala and my recipe for chicken parmesan. “I have too many easy chicken dinner recipes,” said nobody ever. This easy chicken piccata recipe with a lemon-caper sauce is a classic you’ll find on the menu of nearly every Italian restaurant, and because it can be made in just 20 minutes, it’s one of my favorite at-home recipes too.
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