For a delicious Lemon Chicken meal, you can’t beat this Chicken Piccata Recipe!
Chicken Piccata is a healthy recipe that is low in calories and fat. The lemon juice and butter sauce gives the chicken a flavorful and moist taste. This dish can also be made ahead of time and reheated for an easy weeknight meal.
What should I serve with Chicken Piccata?
Chicken piccata is very versatile and pairs well with many different side dishes. Chicken piccata is a classic Italian dish that is typically served with pasta. While chicken piccata is delicious on its own, there are a few side dishes that can help to round out the meal.
For a light meal, one option is to serve a simple green salad with a vinaigrette dressing. The freshness of the greens will contrast nicely with the richness of the sauce, and the acidity of the dressing will highlight the lemon flavor of the piccata.
Another option is to pair the dish with roasted vegetables. The veggies can be served either on the side or atop a bed of pasta, and they will add a touch of sweetness to counteract the acidity of the sauce.
For a heartier meal, pair it with some creamy mashed potatoes. Chicken piccata is even delicious served over rice or couscous. And of course, it is also delicious with buttery garlic bread. No matter what you choose to serve with your Chicken Piccata, it’s sure to be a hit!
What wines pair well with Chicken Piccata?
Chicken Piccata is a classic Italian recipe that is typically served with white wine. Some of the most common choices include Pinot Grigio, Sauvignon Blanc, and Chardonnay. Chicken Piccata pairs well with these wines because they are all light to medium bodied and have subtle flavors. The acidity in the wine helps to cut through the richness of the dish, and the subtle flavors do not overpower the delicate flavor of the chicken.
If you are looking for a red wine pairing, try a light-bodied red like Pinot Noir or Beaujolais Nouveau. These wines will not overwhelm the dish and will provide some contrast to the fatty flavors in the chicken.
If I make Chicken Piccata beforehand, or if I have leftovers, how is it best stored?
Here are some tips for keeping your Chicken Piccata fresh.
First, make sure that the chicken is fully cooked before storing it. Chicken that is not properly cooked can spoil quickly and cause food poisoning. Once the chicken is cooked, allow it to cool completely before storing it in the fridge. Chicken Piccata can be stored in the fridge for three to four days. Just be sure to store it in an airtight container, or wrap it tightly in plastic wrap. You can even freeze your Chicken Piccata for up to three months.
When you’re ready to enjoy your Chicken Piccata again, it is best to simply reheat it in a skillet over medium heat until it is hot all the way through. Chicken Piccata leftovers can make a delicious treat the next day. Just make sure to store them properly so they don’t spoil. Enjoy!
What is the difference between Chicken Piccata and Chicken Milanese?
Chicken Piccata
Chicken Piccata and Chicken Milanese are both delicious Italian recipes that feature chicken as the main ingredient. Chicken Piccata features chicken that is dredged in flour and then sautéed while Chicken Milanese is made by coating chicken in breadcrumbs and then frying it. Both recipes are typically served with a lemon butter sauce.
While they may sound similar, there are some key differences between these two popular dishes. Both Chicken Piccata and Chicken Milanese are usually made with thinner slices of chicken; Chicken Piccata is covered in seasoned flour and sautéed and often includes capers in the sauce; while Chicken Milanese is breaded and pan-fried, and doesn’t have capers but includes shallots.
If you’re looking for a light and refreshing dish, Chicken Piccata is a great choice. If you’re looking for something a little heartier, Chicken Milanese is the way to go. Either way, you can’t go wrong with either of these classic Italian recipes.
Chicken Piccata Recipe
Recipe Video
Ingredients
- 1 pound Chicken Breast Skinless and Boneless per person
- Flour for dredging seasoned Salt and Pepper
- ¼ cup White Wine (the Chef used a Chardonnay)
- 1 Lemon cut into slices
- ¼ cup Chicken Stock
- 2 tablespoons Parsley chopped
- 2 tablespoons Lemons juiced
- 2 tablespoons Non-Pareil very small Capers
- 3 tablespoons Butter at the end
Instructions
- Cut the chicken breast into thin scallopini like the chef did in the video. The chef should NOT be thicker than ¼ inch. If it is pound it lightly with saran wrap.
- Dredge the chicken with the flour.
- In a sauté pan, heat the clarified butter to 350°F / 175°C
- Add the chicken and cook until golden brown on both sides.
- Deglaze the pan with the wine and let it reduce by half. Add the chicken stock and cook at very low heat to cook the chicken all the way through.
- Turn heat off and place chicken on serving plate. Add the butter OFF the heat and pour the sauce all over the chicken.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I like how it says to pound the chef with the meat tenderizer if he is more than 1/4″ thick. Poor chef. How is that working out or ya? Anway, I love your recipes. I make 2 – 3 a week now ever since I discovered you in November.
Hi DiSanza, surprisingly working out very well! Boy, I love my job! Thank you for the kind words.
I believe the fellow was referring to the part in the recipe instructions that says, “the Chef should be no more than 1/4 inch thick”
Also in the recipe instructions there is no direction for adding the Lemon juice or capers. I presume because they are listed in ingredient list, they should be added somewhere. Please help!
Great recipe but you don’t mention when to add the lemon juice, lemons or capers.
We’ll fix ASAP! Thank you!
Chef,
I can’t say “Thank You” enough to you! I made your Black Cherry sauce, Maple Butter Turkey, and your potatoes for my Thanksgiving meal and it was amazing……My family and company was just amazed with the meal and presentation. I have you to thank for it. In addition, since Thanksgiving was my birthday- i received your cooking 101 course which is awesome. Please keep the videos coming. Outstanding work and thank you again for all you do.