With a sharp knife, cut along the depth of the chicken to essentially half the thickness. This is the easiest of the options, and they can be found at most any grocery store. The key here is to have thinly cut chicken breasts so that when you go to pan fry it, the chicken cooks quickly and stays juicy- not rubbery.
Giada delaurentis chicken piccata how to#
How to slice chicken for chicken piccata? If you want to omit this, you can! The dish will still be flavorful. But honestly, I think it works extremely well and tastes delicious. I chose to add garlic to my piccata sauce- which isn’t traditional. It's my favorite I have made, and it's such a staple recipe in our house, I never follow a recipe anymore, but originally, it was hers. This recipe is based closely on Giada's piccata recipe.
Add chicken back to pan and simmer for 10 minutes, or until it is cooked through. Add in lemon juice and chicken stock and whisk to combine.Add remaining olive oil and butter to skillet, along with capers and garlic. Repeat steps to brown the second half of the chicken. Once the first batch is complete, remove to a plate, and add an additional tablespoon each of olive oil and butter. Place half of the thin cut chicken in the skillet and brown on each side (5-7 minutes).Dredge chicken in the flour, coating thoroughly. While that is heating up, combine flour, salt, and pepper.In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.½ cup chicken stock or white wine (like sauvignon blanc).
1 ½ lbs boneless skinless chicken breast, thin cut.Many people serve it will pasta, but it can stand on its’ own. Other popular meats often used are swordfish and veal. In America, it is most often seen as “Chicken Piccata,” but this method actually refers to any type of thin cut meat served with capers in a lemony butter sauce. What is "piccata?"Ĭooking something “Piccata,” is in reference to a method of preparing a thin slice of meat. And I make it too! It’s an easy weeknight dinner that’s just a notch above what’s expected.įor another tasty recipe inspired by Giada, try this Orecchiette with Baby Chicken Meatballs. My sister made it for her family when she got married. My mom made it while my sister and I lived at home. The combination of a tangy lemon butter sauce (with extra capers for us!) and the thin cut chicken breasts lightly floured and pan fried, is something special.Įveryone in my family makes this Giada Chicken piccata recipe, from the famous chef, Giada De Laurentiis (with a little bit of recipe adaption, I will share below!). Spoon the sauce over the chicken, then sprinkle with the basil and serve.Giada Chicken Piccata is one of our favorite dinners. Spoon off any excess fat from atop the sauce. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Using tongs, transfer the chicken to a platter.Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the tomatoes with their juice, broth, capers and oregano. Add the wine and simmer until reduced by half, about 3 minutes. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Transfer the chicken to a plate and set aside. If all the chicken does not fit in the pan, saute it in 2 batches. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. In a large heavy saute pan, heat the oil over a medium-high flame.Dredge the chicken pieces in the flour to coat lightly. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
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