**A Simple yet Delicious Piccata Recipe**
Piccata is a classic Italian dish that consists of thinly sliced chicken breasts dredged in flour, sautéed in butter and oil, and served with a tangy and flavorful sauce made with lemon, capers, and herbs. In this article, we will explore the steps to prepare a delicious piccata recipe from scratch.
**Buttering Up the Sauce**
The first step in preparing the sauce is to start by thickening it with two tablespoons of soft butter. This adds richness and creaminess to the sauce, which is essential for a good piccata. The butter also helps to thicken the sauce again, giving it a velvety texture that coats the chicken perfectly.
As we wait for the butter to melt, let's take a look at our chicken breasts. We've sliced them thinly to ensure even cooking and to make them more tender. Butterflying the chicken breast involves slicing through the middle of it, creating two separate pieces that are much thinner than if we had left it whole.
**Seasoning and Dredging**
Once our chicken is prepared, it's time to season it with a pinch of salt and freshly ground black pepper. We'll also dredge the chicken in some all-purpose flour, just enough to coat it lightly. The flour acts as a barrier between the fat in the pan and the moisture in the chicken breast, preventing them from mixing together and creating a better texture.
**Cooking the Chicken**
With our chicken seasoned and dredged, we're now ready to cook it. We'll heat up a medium-high heat in our pan and add some extra virgin olive oil. The oil can be heated to a higher temperature than fat like butter, making it perfect for cooking our chicken.
As soon as the oil is hot, we'll add two tablespoons of butter to the pan. The butter will melt quickly, creating a sizzling sound that indicates the fat has reached its ideal temperature for cooking. We'll then place our chicken breasts in the pan and cook them for about four or five minutes on each side.
**Deglazing the Pan**
While our chicken is cooking, we can start deglazing the pan with some chicken stock. Deglazing a pan involves adding a liquid to the pan to scrape up all the little bits of food that have stuck to the bottom, creating a flavorful sauce. We'll use a cup of low-sodium chicken stock and add it to the pan, stirring it in quickly to avoid burning.
**Adding the Sauce Ingredients**
Now that our chicken is cooked, we can start adding the ingredients for our sauce. We'll add a third of a cup of chopped fresh parsley, which will give our dish a fresh and herbaceous flavor. We'll also add about a handful of capers, which have a tangy and salty flavor that complements the lemon perfectly.
**Finishing the Dish**
With all our ingredients added to the pan, we can now finish off our piccata recipe. We'll pour the sauce over the chicken breasts, making sure they're fully coated in the delicious and creamy sauce. Finally, we'll add some flat-leaf parsley as a garnish, which will add a pop of color and freshness to our dish.
**The Final Result**
And there you have it - a delicious piccata recipe that's quick, easy, and packed with flavor. The chicken is moist and tender on the outside, while the inside remains juicy and full of flavor. The sauce is tangy and creamy, with a perfect balance of lemon and capers. This dish is sure to become a favorite in your household, so go ahead and give it a try!
"WEBVTTKind: captionsLanguage: enpiccata it's simple light and delicious let me show you how to butterfly chicken breast this is what it looks like when you buy a whole chicken breast and what i want to do is just slice right through the middle of it here and again put your palm down in the middle of the breast start slicing now when you open it up it's still attached at the bottom and that's what butterflying is because it looks like a butterfly but for this dish i'm actually going to separate them let's try it again with my other one and we've got two separate pieces and they're much thinner i'm going to wash my hands before i touch the salt and pepper great now i'm going to season a little bit of salt a little bit of black freshly ground black pepper we're going to dredge them in some all-purpose flour just a light coating the flour acts as a barrier between the fat in the pan and the moisture in the chicken breast all right now let me clean my board we'll start out with a medium-high heat and i'm going to add extra virgin olive oil oil can be heated to a higher temperature than fats like butter so i'm going to add some oil and then a couple tablespoons of butter the butter gives it that rich flavor so together the combination is going to be perfect as soon as the butter melts you know that the fat is at the right temperature to cook your chicken you don't want it smoking you want a light sizzle the chicken breasts take about four or five minutes and it's great because i've sliced them so they're thin they cook quickly i think we can only fit three so we'll have to wait till those are finished and we'll continue to add the rest i'm gonna start my sauce i'm gonna start with using a cup of chicken stock and i'm just using cans chicken stock make it quick and easy i like to use the low sodium chicken stock so that i don't have to worry about having my flavors being too salty and what i like to do with my chicken stock is i like to put it in a little plastic bag seal it and throw it in the freezer and the next time i need a cup of chicken stock i've got it ready to go so here we go we'll throw that in the freezer and i need my lemon and lemon chicken stock and capers is a classic piccata topping i'm going to add about a third of a cup so this whole lemon for my last ingredient i'm going to add capers they have a wonderful tangy flavor and you want to make sure that whether you use salted capers or capers pickled in vinegar that you rinse them off and just a handful we'll throw that into our sauce take a look at our chicken breasts to scrape up all the bits off the bottom and this is known as deglazing a pan if you've ever heard that term this is what it is and you can use any liquid to deglaze a pan you can use water you can use one you can use stock and it just helps you scrape up all those little bits so we're going to add our chicken back in to our sauce and the flour off the chicken will also help thicken the sauce so that's another reason you want to add the chicken back in make sure that the chicken is fully coated with all that wonderful citrusy taste now they're heated through the flour has started to thicken the sauce look at that nice golden color i'm gonna add another two tablespoons of soft butter and the soft butter is gonna thicken the sauce again and give it that rich taste i just want it to melt slowly with the heat of the sauce and now just pour the sauce right over the chicken well that looks like enough and i'm gonna add some flat leaf parsley as garnish we're just gonna tear it right on top and it adds a little bit of aroma herbal fresh flavor to our chicken it is delicious the chicken is moist and tender on the outside i can taste that lemon goes so well with the tanginess of the capers i'm gonna go finish this off while it's still hot youpiccata it's simple light and delicious let me show you how to butterfly chicken breast this is what it looks like when you buy a whole chicken breast and what i want to do is just slice right through the middle of it here and again put your palm down in the middle of the breast start slicing now when you open it up it's still attached at the bottom and that's what butterflying is because it looks like a butterfly but for this dish i'm actually going to separate them let's try it again with my other one and we've got two separate pieces and they're much thinner i'm going to wash my hands before i touch the salt and pepper great now i'm going to season a little bit of salt a little bit of black freshly ground black pepper we're going to dredge them in some all-purpose flour just a light coating the flour acts as a barrier between the fat in the pan and the moisture in the chicken breast all right now let me clean my board we'll start out with a medium-high heat and i'm going to add extra virgin olive oil oil can be heated to a higher temperature than fats like butter so i'm going to add some oil and then a couple tablespoons of butter the butter gives it that rich flavor so together the combination is going to be perfect as soon as the butter melts you know that the fat is at the right temperature to cook your chicken you don't want it smoking you want a light sizzle the chicken breasts take about four or five minutes and it's great because i've sliced them so they're thin they cook quickly i think we can only fit three so we'll have to wait till those are finished and we'll continue to add the rest i'm gonna start my sauce i'm gonna start with using a cup of chicken stock and i'm just using cans chicken stock make it quick and easy i like to use the low sodium chicken stock so that i don't have to worry about having my flavors being too salty and what i like to do with my chicken stock is i like to put it in a little plastic bag seal it and throw it in the freezer and the next time i need a cup of chicken stock i've got it ready to go so here we go we'll throw that in the freezer and i need my lemon and lemon chicken stock and capers is a classic piccata topping i'm going to add about a third of a cup so this whole lemon for my last ingredient i'm going to add capers they have a wonderful tangy flavor and you want to make sure that whether you use salted capers or capers pickled in vinegar that you rinse them off and just a handful we'll throw that into our sauce take a look at our chicken breasts to scrape up all the bits off the bottom and this is known as deglazing a pan if you've ever heard that term this is what it is and you can use any liquid to deglaze a pan you can use water you can use one you can use stock and it just helps you scrape up all those little bits so we're going to add our chicken back in to our sauce and the flour off the chicken will also help thicken the sauce so that's another reason you want to add the chicken back in make sure that the chicken is fully coated with all that wonderful citrusy taste now they're heated through the flour has started to thicken the sauce look at that nice golden color i'm gonna add another two tablespoons of soft butter and the soft butter is gonna thicken the sauce again and give it that rich taste i just want it to melt slowly with the heat of the sauce and now just pour the sauce right over the chicken well that looks like enough and i'm gonna add some flat leaf parsley as garnish we're just gonna tear it right on top and it adds a little bit of aroma herbal fresh flavor to our chicken it is delicious the chicken is moist and tender on the outside i can taste that lemon goes so well with the tanginess of the capers i'm gonna go finish this off while it's still hot youpiccata it's simple light and delicious let me show you how to butterfly chicken breast this is what it looks like when you buy a whole chicken breast and what i want to do is just slice right through the middle of it here and again put your palm down in the middle of the breast start slicing now when you open it up it's still attached at the bottom and that's what butterflying is because it looks like a butterfly but for this dish i'm actually going to separate them let's try it again with my other one and we've got two separate pieces and they're much thinner i'm going to wash my hands before i touch the salt and pepper great now i'm going to season a little bit of salt a little bit of black freshly ground black pepper we're going to dredge them in some all-purpose flour just a light coating the flour acts as a barrier between the fat in the pan and the moisture in the chicken breast all right now let me clean my board we'll start out with a medium-high heat and i'm going to add extra virgin olive oil oil can be heated to a higher temperature than fats like butter so i'm going to add some oil and then a couple tablespoons of butter the butter gives it that rich flavor so together the combination is going to be perfect as soon as the butter melts you know that the fat is at the right temperature to cook your chicken you don't want it smoking you want a light sizzle the chicken breasts take about four or five minutes and it's great because i've sliced them so they're thin they cook quickly i think we can only fit three so we'll have to wait till those are finished and we'll continue to add the rest i'm gonna start my sauce i'm gonna start with using a cup of chicken stock and i'm just using cans chicken stock make it quick and easy i like to use the low sodium chicken stock so that i don't have to worry about having my flavors being too salty and what i like to do with my chicken stock is i like to put it in a little plastic bag seal it and throw it in the freezer and the next time i need a cup of chicken stock i've got it ready to go so here we go we'll throw that in the freezer and i need my lemon and lemon chicken stock and capers is a classic piccata topping i'm going to add about a third of a cup so this whole lemon for my last ingredient i'm going to add capers they have a wonderful tangy flavor and you want to make sure that whether you use salted capers or capers pickled in vinegar that you rinse them off and just a handful we'll throw that into our sauce take a look at our chicken breasts to scrape up all the bits off the bottom and this is known as deglazing a pan if you've ever heard that term this is what it is and you can use any liquid to deglaze a pan you can use water you can use one you can use stock and it just helps you scrape up all those little bits so we're going to add our chicken back in to our sauce and the flour off the chicken will also help thicken the sauce so that's another reason you want to add the chicken back in make sure that the chicken is fully coated with all that wonderful citrusy taste now they're heated through the flour has started to thicken the sauce look at that nice golden color i'm gonna add another two tablespoons of soft butter and the soft butter is gonna thicken the sauce again and give it that rich taste i just want it to melt slowly with the heat of the sauce and now just pour the sauce right over the chicken well that looks like enough and i'm gonna add some flat leaf parsley as garnish we're just gonna tear it right on top and it adds a little bit of aroma herbal fresh flavor to our chicken it is delicious the chicken is moist and tender on the outside i can taste that lemon goes so well with the tanginess of the capers i'm gonna go finish this off while it's still hot you\n"
