I’m going to start by bringing some water to a boil and defrosting some stock from my freezer I’m going to dredge some chicken breast and seasoned flour oil and butter in a pan salt the pasta water get the pasta going while I’m doing this cook the breast for 3 minutes on each side until they’re perfectly cooked take them out go in with lemon juice the stock rinsed Capers stir that around until it gets to a boil put the chicken back in cook it for 5 minutes okay go in with a couple tablespoons of butter whisk it up this is amazing I love this recipe
5 Comments
Seen over here in Westminster, CO
Jesus Christ put a little seasoning on it at least. You're just not going to get that flavor on the seer unless you do. I don't care how much stock you use.
cook it for 3 minutes on each side, cook it for five minutes. so I'm guessing that the temp doesn't matter? 200 degrees, 500 degrees would give me the same? dope
3 mins until perfectly cooked?
Recipe link – https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809