Super Delicious Chicken Piccata

Crispy chicken cutlets topped with a tantalizing lemon/wine/parsley sauce. The ingredients I used are listed below. To get the printable recipe, please visit my website here: https://www.agardenforthehouse.com/chicken-piccata/Thank you for watching.

For the chicken:
1/4 cup all-purpose flour
A generous pinch of salt
A semi-generous pinch of pepper
2 chicken breasts, sliced horizontally in half and pounded to 1/2-inch thickness
2 large eggs, beaten
1 cup seasoned dry breadcrumbs
2 tablespoons butter (for frying)
1 tablespoon olive oil (for frying)

For the sauce:
1/2 cup chicken stock or broth
1/2 cup dry white wine (such as Sauvignon blanc)
The juice of 1 lemon
3 -4 tablespoons capers, drained
Salt and pepper as needed
3 tablespoons butter
1/4 cup fresh, chopped parsley (I used dried parsley from my garden)

Hi kevin here well i have some good news to share with you this channel now has 16 800 some subscribers and youtube just notified me last week that the channel has been viewed over 2 million times so thank you so much for that all right for dinner tonight we’re fixing chicken

Piccata what it is is crispy chicken cutlets in a lemon and wine sauce it’s totally delicious all right so what i have here are two chicken breasts and they were rather large so i sliced them horizontally in half to make four pieces and now i’m going to

Pound each piece just to make it a little thinner so it will cook very rapidly [Applause] so i’m putting some cling film on top and then i finally purchase one of these meat pounding gadgets from amazon so it has a smooth side and then it has

This rough side and of course you want to use the smooth side and i’m just going to pan this starting in the middle and working my way out to the edge and i’m aiming for a thickness of about oh a half inch or so Sorry for all the banging now the reason you want to pound a thick breast out is so that it will cook rapidly yeah chicken piccata is a super quick uh dinner dish this is going to go a little bit thinner here that’s good so that’s about half an inch so i’ll

Finish pounding the other pieces out and then i’ll come back okay we’re all pounded out here and i wanted to tell you that if you don’t have one of these meat pounding gadgets you can always use a saucepan or a wine bottle to you know flatten out the

Chicken that’s what i use last week when i made uh chicken marsala for you okay now start the bread in and i have washed my hands and then in a gallon-sized ziploc bag i’m going to add a quarter cup of all-purpose flour and a generous pinch of salt

And a less than generous pinch of pepper and then just shake that to mix the salt and pepper and flour together and then [Applause] add the chicken pieces try not to drop one on your counter Yeah this is a great really fast dish really terrific for a weeknight okay then give the bag a shake until the chicken pieces are all evenly coated actually you should seal the bag first i forgot to do that this way you won’t have flower flying all over creation

I don’t think i’m sealed all the way still have flower flying all over creation and now i think there might be a hole in the bag somewhere okay let me clean up this flour and then i’ll show you the next step all right to make this chicken extra extra crispy and wonderful

I’m going to dip the chicken first in beaten egg and then in some dry season breadcrumbs so what i have here are two beaten eggs and then one and one generous cup of dry seasoned bread crumbs and what you do is lift the chicken out of the flour and then into the egg

You want to do both sides hope you can see all right and let it let the excess egg drip back into the bowl and then this goes into the breadcrumbs here again you want to do both sides and then just transfer it to a plate or platter alright and i will finish

Egging and breadcrumbing these chicken pieces and then i’ll come back all right last piece and i wanted to tell you that if you have oh teenagers in your home this would be a great dish to teach them to do is again it’s very easy it’s very fast and oh my goodness

It’s ridiculously delicious be delicious even without the lemon and wine sauce all right okay now i’ve preheated my oven to 350 degrees too close there we go yeah 350 degrees fahrenheit then i’m going to move you over to the stovetop so we can brown the chicken all right so i’m melting two tablespoons

Of butter and about one tablespoon of olive oil in my skillet and that was my oven telling me that it has heated to 350 degrees fahrenheit so now i’m going to go ahead and brown the chicken i’m going to brown this underside just until it’s a rich golden brown

And that’s going to take about two minutes and then i will turn the chicken over i hope you can see all right i will turn the chicken over i will flip the chicken and just brown the other side for about 30 seconds so we’ll come back when this is done okay

Flipping the chicken oh look how brown this has got and i can already already tell that it’s really crisp has a nice crust on it okay so i wanted to mention that the goal here is to almost but not not quite cook the chicken through so i’m going to let it brown for

30 seconds to one minute on this other side and then i’m going to transfer it to a parchment lined baking sheet and then i will pop that in the oven okay i think it’s ready to go now you don’t want the chicken to be in the oven

Really more than five minutes or so because you don’t want the chicken to be overcooked okay i’m going to pop this into the oven very quickly then we’re going to make the sauce now you do want to drain off the fat in the pan so let me do that and

Then i’ll come right back all right i’m back and now what i have here is a half cup of chicken stock and to the chicken stock i’m going to add enough white wine this is a dry white wine it’s sauvignon blanc you could use dry french vermouth if you like

And get ready for a loud sizzling sound and a facial then i’m going to add the juice of one lemon yeah you want about two tablespoons of lemon juice in here i love this lemon squeezing gadget okay then i’m going to bring this to a boil i’m also going to add

About three tablespoons of capers let me show you the jar so these are capers they are imported gourmet capers right then i just found these at the supermarket and if you don’t like capers you could omit them and just make this sauce without any capers at all

Okay now i’m going to let this come to the boil and reduce a bit and then i’ll add some butter so we’ll be right back all right we’ve been boiling here for a couple of minutes and as you can see this the wine and lemon juice have really reduced

And the sauce has thickened so now i’m going to add some butter oh We’ll say three tablespoons The butter is just to enrich the sauce that in actually you can just swirl that in and i did scrape up the bits of stuck-on chicken from the bottom of the skillet because those bits are loaded with flavor so you just want to swirl this and actually you can turn the heat off

Now just swirl until the butter melts and then i’m going to give this a quick taste just to see if it needs any salt or pepper oh oh this is incredible oh absolutely delicious tart and wonderful okay now final step i’m going to add a quarter cup of parsley now this is

Ideally you would want to use fresh chopped parsley i’m using parsley that i grew over the summer and then i dried in the fall adding a lot of it stir that in quickly we are good okay i’m going to fetch the chicken and then i’ll show you what the

Dinner looks like on the plate all right here’s the dinner i’ll plate it up so here’s the chicken cutlet with the wonderful lemon and wine and parsley and caper sauce on top i have a couple of lemon wedges here for garnish and here’s some broccoli that i roasted in the oven for

A side dish here’s my serving the other serving was mr fox’s serving in case i forgot to mention that same setup and now i just want to have a quick taste okay just cut a little piece of the chicken it’s very juicy and very crisp on the outside holy cow this is delicious

So delicious i’m going to have another taste i put some of the capers on top of this piece oh this is lovely well i hope you will give this chicken picata dinner a try someday it’s really easy to do it’s very quick to do and it’s totally delicious

Okay thanks so much for watching i will post the list of ingredients that i used in the description box below and again thank you so much for watching thank you again for subscribing and i will see you next time okay bye for now