Video: Quick Chicken Piccata - Allrecipes.com

Video: Quick Chicken Piccata

See how to make a classic Italian chicken dish.

 
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In this video, you’ll see how to make an easy chicken piccata recipe. Chef John will show you when to pound the chicken breasts—if you have small chicken breasts, you won’t even need to. You’ll see how to lightly dredge the seasoned chicken breasts without wasting flour or making a big mess, and discover when to add the chicken to the hot oil. Next, Chef John shows you how to make a quick wine, lemon-juice, and butter sauce. You’ll see a cool little trick for releasing more caper flavor into the sauce—and also learn why the Italian word “piccata” is a metaphor for the sharp, intensely flavored sauce. Then just heat the chicken through, and it’s done! Get the recipe for Quick Chicken Piccata. It's an impressive dinner, and ready in no time. See more MyPlate videos >>

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Comments

 
 
julialynn 
Sep. 2, 2014 3:48 pm
I am on a diet and cannot have butter. can I substitute olive oil for the sauce where butter is called for?
 
celiaanne 
Apr. 4, 2014 4:46 am
Tried this, it is wonderful Not sure why the comments about evoo are coming up. The chef says "a couple of Tblsp of olive oil, NOT extra virgin"
 
Ken P 
Mar. 4, 2014 7:50 pm
I made this tonight. I have small children so I substituted Hungarian paprika for the cayenne and it was still delicious. I will wean them on to hot paprika next and then on to he real thing. Thanks for another great recipe, Chef John. This one will go into my favorites book.
 
Feb. 7, 2014 2:08 am
It's very frustrating that the ads that run before the videos take forever with tons of buffering. The videos, once they finally start, run fine.
 
andrew 
Feb. 3, 2014 8:36 am
First time I made this I was overpowered by the lemon. Have made it several times since adjusting lemon amount each time. Two Tblspns is enuff for me. capers are lemony as well. I love this dish. also I only use white cooking wine, no alcohol,but will use real spirits next time.
 
The Apprentice 
Jan. 19, 2014 11:11 am
I believe that EVOO has a much lower smoke point, which is unsuitable for high heat
 
GISTER 
Jan. 5, 2014 7:51 am
Ohio Granny, double or triple the sauce. You would still pan fry the chicken (breasts or thighs). I always double the sauce for extra on the rice.
 
K. Sorensen 
Jan. 4, 2014 5:52 pm
My family loves chicken, lemon and capers - tonight we tried this recipe and I was a huge success. I serve the chicken and sauce over white rice with a side of fresh steamed broccoli. It was delicious. Everyone loved it - quick, easy and delicious!!
 
Jan. 3, 2014 9:24 am
I daughter and i made this yesterday and it was very good, though it was a bit too lemony. We agree with Chef John that this needs to be made every 10 days so we plan on it. The only change we would make is using less lemon juice. Maybe 2 tbsp instead of 1/4 cup and substituting chicken broth for water. Also we thought about using a bit of cornstarch to thicken the sauce a tad bit. Lastly, a little garlic, maybe just a clove. after all, we can't imagine an Italian dish without it. We would still use all of Chef Johns techniques with just a few changes. Looking forward to doing this again on Jan 11! Btw...is it true that if you add the lemon juice too early in the dish that it will taste bitter?
 
ScottyVII 
Jan. 2, 2014 2:21 pm
I used a Yellow Tale Pinot Grigio for the wine and large Cento capers and instead of pounding the chicken I flayed the chicken breasts into cutlets. Yellow Tale is not top shelf wine but it is good to cook with and a sauce is only as good as the wine that is used.
 
 
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