A classic chicken piccata, the way you know and love it.
I'm going to show you how to make it again because it's been a very
long time since we have made chicken piccata here on Laura in the kitchen.
It really is a go-to, a standby, but I wanted to be scrumptious and I want it to be delicious and
flavorful so I want to show you my recipe that I just feel like it's sensational, let's face it.
The ingredient list is short and sweet, kind of like me.
You'll need flour, I also like to use a little Italian seasoning,
and a little granulated garlic salt and pepper. A little white wine,
dry white wine, lemon, a little chicken stock and you're gonna need your chicken.
Of course your chicken, and some parsley.
That's it, very simple very easy.
Let's work on the coating for the chicken.
In here, I've got all-purpose flour, Italian seasoning and a little granulated garlic,
and to that I'm going to add a good pinch of salt because remember you want to make sure
that you season every layer of your dish for a really well-rounded, oh you also need a shallot.
Did I say shallot already? I'm not sure if I did, but if I didn't you're gonna need some shallot.
Chicken piccata is not coated in breadcrumbs,
so that's why you have a flour coating, a flour dredging, and that flour is really going to help
the sauce adhere to the chicken and just be delicious and dynamite.
So now I'm going to take some chicken, I have it here in all one layer, I'm gonna just lightly
season it with salt, because again, I want every layer to be well seasoned very lightly, and if
you do it from the top you get a well-rounded - oopsies - um a more well-rounded seasoning
pattern because it kind of spreads over a little bit better, I'm just going to do some salt,
not worry about pepper, and just dredge it into that flour, shake off the excess
like that, and then place it on a plate.
A little olive oil, a couple tablespoons of butter, let that melt and get really nice and
you know, hot and sizzling. In the meantime, I'm going to just thinly slice a shallot,
you can add a couple cloves of garlic here but because we've got the garlic in the,
granulated garlic in the coating, I'm not so concerned because the chicken piccata,
it really is sort of a a perfect marriage of mild flavors that all together just
help highlight that lemony delicious chicken, did I tell you you need capers?
Honestly, if this is the first video of mine that you've watched and I have not listed the
ingredients list perfectly for you just know, I have 13 years of practice just forgot. Okay?
I'm waiting for that to get nice and hot and then we'll cook the chicken.
Butter and oil ready, add that chicken in. You might have to do it in batches
just depending on how much chicken you're doing.
I'm actually going to do the smaller one
and then leave the space, leave the other two for a second batch.
You're gonna want this to cook all the way through. It's thinly pounded so it won't take
very long, you're looking at like maybe two and a half minutes per side because of the thickness.
Once it's cooked through, developed a little
bit of color, remove it to a plate and we'll move on to the next step.
Alright, chicken is seared, adding my shallot to that remaining butter and oil mixture and then
just give them a couple seconds to soften. They don't take very long and you see those little
brown bits? That's, basically it's the butter, it kind of got all nutty and brown and delicious
and will add fantastic, delicious flavor to your dish. Now this is totally unnecessary,
completely, I like to take a couple of lemon, like lemon slices. And just sort of sear them
a little bit. It makes pretty presentation at the end, but extremely unnecessary.
A little white wine, oh yeah look at that, you know that that's gonna be a rich delicious sauce.
Let that simmer down for a second, I like my sauces, my piccata, my marsala, my franches.
I like, sorry I got something in my eye, oh I like them all to be really rich and decadent in flavor.
We don't like bland in this house, okay?
If it's bland we don't want it. Okay? we don't want her, we don't know her. Okay?
We're gonna add some stock, just some chicken broth. And you're just gonna go
ahead and let this bubble up, but before I do that I'm going to add some capers.
Capers are a pretty crucial part of a piccata, if I do say so myself.
It's that Caper lemon wine situation it just makes it oh so delicious.
I'm gonna go ahead and just take a lemon, that's a very juicy lemon,
holy moly. I'm just gonna squeeze it all right in I'm gonna do half because it's extremely juicy,
if they were all this way what a great thing that would be.
That sauce is so delicious it's doing beautiful things, it's reducing. Now is
the time where I take a little bit of butter, it's not even a tablespoon because like it's
not as as much as a tablespoon but I like to dip it in some of that flour.
I know that this is actually like a French method, I don't know what it's called, but just
trust me. Dip it into that flour, add it right in, it helps you thicken that sauce
and then add your chicken back in because now you want to finish everything together.
I like to make plenty of sauce because I like plenty of sauce to serve with my angel hair,
which is my preferred starch for a piccata. call me crazy it's my favorite. I think it
absorbs that delicious sauce really nicely, um and I just think it's to die for and delicious.
A little bit of parsley and really it's just spectacular. Let that sauce reduce by about half
and, then you're good to go. And just give the top of the chicken just a little love.
I mean look at the sauce, look at the look at this thickness,
and look at how velvety and luxurious that sauce is. It is absolutely fantastic and
phenomenal and I'm just going to turn that off, look at that.
It's just beautiful, it's beautiful it is the best Piccata you will ever have. I kid you not.
I have been to some restaurants where I've ordered chicken piccata and it came out
with a creamy lemon sauce, which there is nothing wrong with that, it is not piccata,
in my opinion. My piccata, I want it to be velvety and rich and delicious and lemony,
and just bouncing with flavors, but I want to be like luscious.
I don't want it to be to be thick.
And that's what this is.
I mean look at it look at the chicken.
I want to show you this, look at how the the sauce is so nice and thick,
it like coats the chicken so nicely when you take the chicken out and you
add your angel hair in here, or whatever you're serving it with, or nothing at all.
It's just dynamite, absolutely dynamite.
Give this a bite, look at that sauce clinking to that piece of chicken that's what I wan.
It is like otherworldly.
It is so delicious, there are really no words for it.
You're just gonna have to try for yourself.
Go to LauraintheKitchen.com for the written recipe.
I hope you enjoy spending time with me and I will see you in the next one bye.