#entertainingwithbeth #ChickenPiccata #EasyRecipes
Chicken Piccata with its velvety smooth lemon caper sauce is one of our favorite Sunday night dinner ideas. It’s also super simple to put together too! This dish pairs beautifully with my Mashed Potato or Smashed Potato recipes
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BETH’S CHICKEN PICCATA RECIPE
Serves 4-6
*Print Recipe here* http://bit.ly/2mbGLbr
INGREDIENTS:
6 chicken cutlets
1 tbsp (15ml) butter
1 tbsp (15ml) olive oil
¼ cup (30g) flour
1 tsp (5ml) Italian seasoning
Salt and Pepper to taste
For the Lemon Caper Sauce:
½ cup (120ml) white wine
2 tbsp (30ml) lemon juice
1 cup (240ml) chicken stock
2 garlic cloves, minced
1 tbsp (15ml) cornstarch + 1 tbsp (15ml) cold water for slurry
2 tbsp (30ml) capers
2 tbsp (30ml) fresh Italian Parsley
1 tbsp (15 ml) butter
METHOD:
Season chicken both sides with salt and pepper 30 minutes before cooking.
Place flour and Italian seasoning on a plate. Whisk to combine. Dredge chicken through flour to lightly coat each side.
In a large, deep skillet, melt butter and olive oil. Once sizzling, place chicken cutlets in pan (3 at a time) and sear in batches on both sides. Doesn’t need to be cooked through at this stage, just nicely browned. Set aside on a plate to rest.
Deglaze pan with wine and lemon juice. Reduce by half. Then add chicken broth and garlic. Bring to a rolling simmer and reduce slightly. Add the slurry, making sure your water in very cold and your broth mixture is very hot. This will thicken the sauce. Once thickened. Reduce heat to low.
Swirl in butter, then parsley and capers. Add back in chicken to finish cooking through.
Place chicken on a large platter, pour sauce over chicken and garnish with more fresh parsley!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
20 Comments
Thank you so much for the recipe!!!! I've been following you over 3 years now!!! Simply one of my favorite cooks out on YouTube platform!!!! Can't wait to give this a try!!! 😋
thank you for sharing this recipe
small YouTuber here who's into mukbang, cooking and baking let's help each other visit my channel, watch my vid,click the lucky red button and comment down so that I can also do the same
Another new recipe I am going to try tomorrow & know it's going to come out perfect!
Since, fall is here, I really need your help. I'm having 3 couples coming for dinner this weekend, what would you recommend for food and desert for the night? I love your recipes!
Just made it!! Delicious!
Tip for if you put too much lemon juice: Add baking soda you can also add a little bit of sugar to make it not as tart
I’m making this today, so excited! 😄 thank you for the recipe
If I use maybe 4 chicken cutlets will the measurements for the recipe stay the same
My husband just belted out a Kiss song! "Beth I love you"
Hi Beth! Do you have a recommendation for a good marsala cooking wine? I don’t know anything about wine but i love chicken marsala. 😄 Thanks Beth!
https://www.youtube.com/watch?v=dIgnplx5IJU&t=12s support me please
Made this for our Easter dinner and everyone loved it! Definitely saving this recipe forever. Thank you Beth!!
Tried this entrée today and turned out yummy
Is it possible to use veggie broth instead of chicken broth?
GIRL! Made this tonight bcz I was in a chicken rut. What a great recipe! The only ingredient I had to buy was capers – had everything else. LOVE recipes like that! Made this w/ your garlic smashed potatoes & some fresh corn on the cob. Such a filling & flavorful dinner. Thank u AGAIN for saving my dinner! 💯🙌🏼❤️
You’re all recipes are amazing 😋
OMG so delish thank you my favorite with the smash potatoes
Il m’arrive souvent de faire votre recette mais aujourd’hui j’ai pris le temps de le salé 30 minutes avants la cuisson. Ça été mon meilleur poulet piccata. Merci pour vos conseils.
I learned to make Chicken Picatta in a tiny Italian restaurant in Jacksonville, Florida from an El Salvadoran chef who'd learned his craft under Wolfgang Puck at Spago in Beverly Hills.
Rather than using dried Italian seasoning, he'd chop up fresh Italian parsley and basil to sprinkle over the pounded chicken breasts before dusting them with flour and sautéing them in butter. The capers were not added to the recipe until the chicken had been sautéed in butter and the pan had been deglazed with white wine. Then, he would add the capers and fresh-squeezed lemon juice. He'd also place slices of lemon on each chicken breast.
Curiously, I once prepared Chicken Picatta for an Italian dinner guest in Tuscany, and I made it using fresh-killed chicken bought that morning in the Coop and a fabulous bottle of Vernaccia di San Gimignano. My friend loved the meal but was quick to add, "I don't think this is an Italian recipe, John. I think it's an American recipe you've imported to Italy."
Spectacular