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Quick Chicken Piccata

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.

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  • Paul

Actually the newest evidence from nutritional and medical studies say NOT to cook with any type of olive oil, as the high heat changes it's makeup and it looses it's health advantages. Should be used in dressings, or as a finishing drizzle, or where ever high heat is not used. Best health choices for cooking oils would be Avocado and Coconut!

  • chip

I've been cooking for a lot of years and have watched as many instructional resources as I can. I really like this guy. His approach uses solid fundamentals and simplicity, letting the observer add their own flair and unique approaches. Makes me want to attend a culinary institute. Keep up the good work Chef John.

  • Mary Petnel

EVOO should really be used for dressings and drizzles - Regular olive oil is more suitable for cooking.