Chicken Piccata - Giada De Laurentiis Recipe - Food.com (2024)

25

Community Pick

Submitted by diner524

"This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice."

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Ready In:
30mins

Ingredients:
9
Serves:

4

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ingredients

  • 2 boneless skinless chicken breasts, butterflied and then cut in half
  • sea salt & freshly ground black pepper
  • all-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra virgin olive oil
  • 1⁄3 cup fresh lemon juice (See note above in description)
  • 1⁄2 cup chicken stock
  • 1⁄4 cup capers, rinsed (brined)
  • 1⁄3 cup fresh parsley, chopped

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directions

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Questions & Replies

Chicken Piccata - Giada De Laurentiis Recipe - Food.com (13)

  1. What is the reasoning behind cooking the chicken pieces 2 at a time, when 4 would comfortably fit in the average pan without crowding?

    ryansmoma

  3. How important are the capers (Yuk!)?

    Gus G.

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Reviews

  1. This was delicious and easy to make Its a keeper!

    Anne H.

  2. We love lemon juice so liked it tangy. Definitely a family favorite.

    DianaEatingRichly

  3. Perfect! I made as directed and didn't change the lemon amount, which lead to my adding more chicken broth later in the cooking process. I added a tsp of poultry seasoning to try to counter the tartness of the lemon as well. Those neutralized it and it was wonderful. I served it with orzo plain (no butter or extra sauces on the pasta), which was excellent because it absorbed the sauce so well.

    See Also
    Caesar Chicken (4 Ingredients) Recipe - The Cookie Rookie®

    Ericschef

  4. We have been making this recipe for years. It is a family favorite. I used the recipe as it is written and it is perfect. You can easily double or triple the recipe as needed. It is easy to do and fairly quick for a dinner, if you prep ahead.

    Carolyn S.

  5. Made this...way too sour without a whole lot of flavor:(

    Leigh W.

see 19 more reviews

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Tweaks

  1. A couple of splashes of white wine. I added better than boullion because at the last minute I found I only had vegetable stock. OMG this is a keeper! We could barely put our forks down! Thanks!

    KK C.

  2. Amazing!!! I used tenders instead of breasts and pounded them out a little before dredging. I made my own fresh pasta and wanted to make sure there was enough sauce to toss it in so I used a full 14 oz can of chicken stock instead of 1/2 c. I also did not have any lemons so I used bottled lemon juice. With a little sprinkle of parm cheese at the end, it turned out wonderful!! My fiance says "this one is a definite keeper!" =]

    manda2276_9882330

RECIPE SUBMITTED BY

diner524

Trinity, 48

  • 106 Followers
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