Quick Chicken Piccata

Plays:

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 >>

See recipe

Comments

chip

chip

I've been cooking for a lot of years and have watched as many instructional resources as I can. I really like this guy. His approach uses solid fundamentals and simplicity, letting the observer add their own flair and unique approaches. Makes me want to attend a culinary institute. Keep up the good work Chef John.

Contessathecook

Contessathecook

EVOO should really be used for dressings and drizzles - Regular olive oil is more suitable for cooking.

Steve O.

Steve O.

Chef John, it's always a pleasure watching you cook with your play by play commentary and humorous approach, even mistakes are funny! ( nice change from chef Ramsay, wrong approach) Cooking should be a fun and enjoyable experience. My daughter studied in one of the best cooking schools in Canada, and did a three month internship in France. Some people think that scolding and throwing tantrums are a normal way to run a kitchen. Imagine that mentality in any other job. Shrinks would be working overtime everywhere! Fun to watch you cook, Chef John. Keep it up!

{{comments.submitter.name}}

{{comment.submitter.name}}

{{comment.text}}

More comments