Chicken Piccata

1st Recipe = Chicken Piccata made with Flour
Scroll to the bottom for Recipe #2

We had the best Chicken Piccata at Grazie’s Italian Restaurant in Upland, CA. I decided to come home and attempt it for my Husband. He liked it but he didn’t love it as much as Grazie’s. I’m on a mission to find the best Chicken Piccata recipe possible. My first attempt is this Giada De Laurentiis recipe. I thought it was very good. Next attempt will be one from Bon Appetit. Stay tuned.

This recipe would feed a family of 4

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half or use tenderloins
  • Sea salt and freshly ground black pepper. Optional: add in crushed red pepper flakes for additional spice and flavor
  • 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
  • Optional: Pasta Noodles
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
For pasta: In a sauce pan boil water and add your pasta noodles with a little salt. Cook for 9-12 minutes until al dente.
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.
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.
Serve over noodles and with french bread.
Chicken Piccata #2 – Made without flour
Classic Italian veal piccata—in which veal scallops are sautéed with lemon juice, white wine, parsley, and vinegar—goes weeknight by substituting chicken breasts flattened with a mallet for fast cooking. Use veal or chicken to make this yummy dish! Double the recipe for 2 adults and 2 kids.
2 servings
  • 2 6- to 8-ounce skinless boneless chicken breast halves
  • 1/4 cup fresh Italian parsley leaves
  • 3 teaspoons olive oil, divided
  • 1 1/2 teaspoons plus 2 tablespoons minced shallot
  • 1/2 teaspoon plus 2 tablespoons fresh lemon juice
  • 4 1/2 teaspoons drained capers, divided
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 tablespoon butter
  • 1 1/2 teaspoons minced fresh Italian parsley
  • Optional: add in crushed red pepper flakes for additional spice and flavor
  • Using meat mallet or rolling pin, pound chicken breasts between sheets of plastic wrap to 1/3- to 1/2-inch thickness.
  • Toss parsley in small bowl with 1 1/2 teaspoons oil, 1 1/2 teaspoons shallot, 1/2 teaspoon lemon juice, and 1 1/2 teaspoons capers. Season parsley-caper mixture to taste with salt and pepper.
  • Heat remaining 1 1/2 teaspoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until just cooked through and golden brown, about 3 minutes per side. Transfer to platter and cover with foil to keep warm. Reduce heat to medium-high. Add remaining 2 tablespoons shallot and garlic to same skillet and sauté until tender, about 1 minute. Add wine and remaining 2 tablespoons lemon juice and simmer 1 minute. Whisk in remaining 3 teaspoons capers, butter, and minced parsley. Stir any juices from chicken into sauce; season to taste with salt and pepper. Pour sauce over chicken. Sprinkle chicken with parsley-caper mixture.
  • Serve over your favorite al dente noodles with fresh french bread.Read More