Today we’re making Easy Chicken Piccata, the perfect weeknight meal!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-piccata/
INGREDIENTS
1 1/2 pounds (680g) thinly sliced chicken cutlets
1/2 cup (65g) flour – will not need all of it
1/4 cup (60g) olive oil
6 tablespoons unsalted butter – cubed
4 cloves garlic – sliced
3 tablespoons (27g) rinsed capers
1 cup (240g) low-sodium chicken stock
1/3 cup (80g) dry white wine
2 large lemons – cut into 8-10 round slices
1/4 cup minced flat-leaf Italian parsley
salt and pepper – to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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41 Comments
Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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i've never seen that trick with the flour-coated butter cubes…are there other sauces where they can be used?
Looks delicious, but it’s not super fast and easy in my book.
James is eatin’ good in the neighborhood. Chicken Piccata is my favorite and I can’t tell you how many people say “what’s that?” when I tell them. lol And yes, too much lemon can ruin it. We eat it anyway but there’s some scrunchy faces going on 😂
If you want a cornstarch glaze.. make Chinese takeaway lemon chicken instead 😉
love the channel and im making this tomorrow night for my wifes birthday..good on ya
I was wondering what I was going to make for dinner.
Chicken Piccata dries out chicken breasts. Its the lemon for sure, but I suspect the capers don't help. My wife made it for me for years, and when I tried making it, I thought…"why do that to chicken breasts?"
One of my favorites. Always a pleasure to watch and learn. Would you consider doing stuffed cabbage rolls? It's approaching winter and it's a wonderful comfort food for cold weather.
I was expecting you to walk into the kitchen during your intro 🤯
You are a very good teacher.
My family likes it with more lemon juice and no garlic. I have made it with and without garlic and we prefer without. Just personal taste. We serve it over egg noodles or roasted potatoes.
I’ll do this tomorrow. I made the Italian beef stew. It came out really good.
"Just listen to me a nd use both". Yes, Boss! LOL
Whoa. I literally just put this on my menu for the week, and here you are releasing a video on it same day. lol. Nice!
Man, that's definitely your kid, same cadence when they talk lmao
A classic. Fast, delicious, easy to find ingredients, cost effective. You can even make a salad or sandwich from the leftovers if there are any left.
Slowly becoming one of my favorite (if not my favorite) YouTube cooking channels out there. Thanks for this one, wife just texted me “what’s for dinner tonight” and I see this on my YouTube feed shortly after. I texted her a screenshot of the thumbnail. Lol.
James, buddy, most people don't have an amazing Italian cook in their family. I may have heard of chicken piccata but I couldn't have told you what was in it, and I'll probably forget in a few days anyway. 🤣 It really looks great!
Can't believe I never thought of soaking capers. I've all the ingredients for this, it's happening, thanks.
My top 2 favorite dishes, hands-down, are Chicken Piccata and it's "sister dish", Flounder Francaise. The day(s) I learned how to make them both were two of the happiest of my life!! P.S. As always, you're a rockstar — makes us LI-ers proud.😊
Thank you. Great video. Lemon is one of my favorites but I’ve never made chicken piccata. On the list for next week!
The essence of the great Italian cuisine: the art of simplicity. Not to confuse simple with easy either. Looking forward to eat at "Chez James" 🙂
I just jumped from swordsmiths discussing Albion swords to you cooking for miniature men-at-arms. Yes, wee knights.
Regardless of what cooking surface I use I always rotate the pan✌
Ok, I'm one of the salt freaks + how long did u soak/rinse the capers & were they packed in salt or brine? I ask bc doesn't this totally reduce their flavor? Also, are u using Diamond Crystal Kosher Salt? If u look at the stats on the side & compare, it's 200mg less sodium for a 1/4 tsp, which stretches daily sodium well.
James cooking is gonna be a hit! Great idea, bc it helps us know how to do it, ie without experience, he'll have some great insights! LOVE ur channel! ❤
Yes! I love it's not the way.
We have Piccata at least once per month. I am a huge fan. It's so easy, we eat very late. A lot of times I will just serve roasted carrots and asparagus with it. I will make this one next but it isn't much different than how I usually make it. Might be a bit more wine.
Love this channel…well explained recipes and entertaining
Did he just call his wife his “assistant”???
😳😳😳😳😳😳
Yes, I’m being sarcastic. 😜
I never had or made chicken piccata with garlic.
Chicken Picatta is just 'basic'??? Haha! Clearly, young James has eaten a lot of very good food in his life! Love everything about your channel! Keep up the great work!!!
Another moment of entertainment, education, and connection. Thank you!
South Park parodied your channel and you’re still not at a million subs? Unbelievable.
Thanks for another great video. I make this all the time but didn't think about using parchment after dredging. Instead I dredge while the already dredged pieces are sauteing. This is much better.
Marco of England likes "better than products".. simple and tasty: great cooked chicken
I remember that 5 year ago look! Made me crazy that you were always leaning over the cooking surface. You’ve come a long way since then. Love your videos!
You do NOT look ridiculous in that other video XD
Thank you for not mentioning eliminating wine. Make chicken marsala there is no way without it. 😊
New Zealand wine! Looks great, I’ll give this recipe a try. Thanks
Yum, gonna make it soon! Thank you!