Back to Chicken Piccata All Reviews for Chicken Piccata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 xd103293_mscs_picatabt3.jpg
Ingredients Ingredient Checklist 1/4 cup all-purpose flour Coarse salt and freshly ground pepper 4 chicken cutlets, about 1/4-inch thick 2 tablespoons olive oil 3 tablespoons unsalted butter 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again 1 tablespoon chopped fresh flat-leaf parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 xd103293_mscs_picatabt3.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
xd103293_mscs_picatabt3.jpg
xd103293_mscs_picatabt3.jpg
Ingredients
Ingredients
- 1/4 cup all-purpose flour Coarse salt and freshly ground pepper 4 chicken cutlets, about 1/4-inch thick 2 tablespoons olive oil 3 tablespoons unsalted butter 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again 1 tablespoon chopped fresh flat-leaf parsley
Directions
Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly – before all the browned bits have been incorporated – take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
Serve: Immediately pour the sauce over the chicken, and serve.
Reviews (3)
Add Rating & Review 71 Ratings 5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
Reviews (3)
Add Rating & Review 71 Ratings 5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
Add Rating & Review
71 Ratings 5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
71 Ratings 5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
71 Ratings 5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
5 star values: 12 4 star values: 10 3 star values: 29 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: 4.0 stars 09/26/2020 I understand that they got the chicken almost freezing to cut it more easily, but then they should have let it come back up in temperature for a little while before cooking. All meats should be cooked close to room temperature for optimal taste. Martha Stewart Member Rating: Unrated 10/24/2013 I made this for a dinner party and it was a huge hit! I used a little less butter in the sauce since I'm a little more health conscious and it didn't make a difference.Martha Stewart Member
Rating: 4.0 stars 09/26/2020
I understand that they got the chicken almost freezing to cut it more easily, but then they should have let it come back up in temperature for a little while before cooking. All meats should be cooked close to room temperature for optimal taste.
Rating: 4.0 stars
Rating: Unrated 10/24/2013
I made this for a dinner party and it was a huge hit! I used a little less butter in the sauce since I’m a little more health conscious and it didn’t make a difference.
Rating: Unrated
All Reviews for Chicken Piccata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Piccata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
