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Quick Chicken Piccata

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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. See more MyPlate videos >>

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Comments

julialynn

julialynn

I am on a diet and cannot have butter. can I substitute olive oil for the sauce where butter is called for?

celiaanne

celiaanne

Tried this, it is wonderful Not sure why the comments about evoo are coming up. The chef says "a couple of Tblsp of olive oil, NOT extra virgin"

Ken P

Ken P

I made this tonight. I have small children so I substituted Hungarian paprika for the cayenne and it was still delicious. I will wean them on to hot paprika next and then on to he real thing. Thanks for another great recipe, Chef John. This one will go into my favorites book.

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