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

 
 
Oct. 6, 2014 2:40 am
Cooking wines have the same alcohol content as regular wine. It just has a little salt added to it. I prefer regular wine as I can drink the rest of the bottle while I cook...lol
 
Pam 
Oct. 4, 2014 11:04 am
Andrew, do not use cooking wine EVER! If you cannotdrink it do not use it!
 
Jean Hanigan 
Oct. 4, 2014 9:55 am
I love the recipe, but couldn't get the video to play
 
Janet Wolf 
Oct. 4, 2014 7:32 am
I did not know this tidbit about EVOO...I used EVOO and had no problems.
 
Janet Wolf 
Oct. 4, 2014 7:30 am
I have made this several times, the first being for guests. They RAVED about it and it is SO easy. I even taught my 22 year old son how to do this for his girlfriend. I double the sauce ingredients because I serve with pasta. It is an excellent recipe. Must use butter, cold, at the end.
 
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.
 
 
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