While the oil is heating, season the chicken with salt and pepper and dredge it in flour. Heat the olive oil in a large, non-stick skillet until hot. Or I might cut it up into bite size pieces and serve it over pasta for dinner. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin. My husband and son were really impressed with it too!Īnd the beauty is that we have leftovers, so I can continue to enjoy it for lunches this week! Pour in chicken stock and deglaze the pan. Add shallot, saute for 2 minutes, and add garlic. If needed, do it in batches, and don’t overcrowd the pan. I’ve LOVED Chicken Piccata for so many years but was intimidated to make it at home.īut I’m so glad that I finally tried it because it turned out amazing!!Īctually, better than in most restaurants where I’ve ordered it over the years. Once the butter melted, cook the chicken on both sides for 3-4 minutes per side. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
#CHICKEN PICCATA WITHOUT CAPERS PLUS#
Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat. You guys, how did I not know all my life that I wasn’t part Italian? Season the chicken generously with salt & pepper and sprinkle with garlic powder. A roux is typically made with butter and flour and often times begins a sauce.This easy Chicken Piccata Recipe is WW friendly, unbelievably delicious, and way simpler to make than I even expected.Īnd because this is one of my new WW recipes for dinner that only has 4 SmartPoints It serves to thicken a sauce that's already made without having to make a roux.
Transfer to a clean cutting board and tent with foil to keep warm. Continue to cook, flipping often, until an instant-read thermometer inserted in the thickest part registers 165☏, about 3 minutes more. Add the chicken and cook, flipping once, until well browned on both sides, 6 to 8 minutes. Use a dry Italian white wine, such as Pinot Grigio or Vermentino, and have it ready to pour into. Heat oil in a large skillet over medium-high heat. In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. The real key to the best chicken piccata, though, is nailing the buttery, lemony caper sauce. Season the chicken with salt and pepper dredge in the flour mixture shake off excess and set aside. This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce thats fast to make at home A few simple ingredients, 25 minutes, and youre set. Then you'll add chicken broth and garlic, simmer to reduce by a third, and then add the slurry.Ī slurry in cooking is a combination of equal parts water to equal parts cornstarch. Chicken piccata is thinly pounded chicken breasts that are pan seared and served with a glorious caper vermouth pan sauce. In a shallow bowl, combine the flour and parmesan cheese.
This prevents the chicken from scorching in the pan with just the olive oil and also prevents the butter from burning. I like to use a combination of olive oil and butter for searing the chicken. Since after you sear your chicken, you'll build the sauce in the pan. Make sure to choose a skillet that is deep enough to hold at least 2 cups of sauce. Dredge the chicken in the flour mixture so it's coated on all sides with just a thin layer covering it.
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