Chicken Piccata Recipe - Easy Chicken Recipes (VIDEO!!) (2024)

FAQs

What is chicken piccata sauce made of? ›

What Is Chicken Piccata? Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

This delicious lemon chicken piccata does not use white wine. It also doesn't use capers. My kids dislike capers, so this recipe is great. It satisfies my cravings for lemon chicken piccata and makes them happy too!

The cornstarch helps thicken up the lemon piccata sauce. Without it, I think the sauce would be too runny. If you don't have any cornstarch, you may be able to achieve similar results with a little all-purpose flour.

For the sauce, use a dry Italian white wine such as Pinot Grigio or Vermentino and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns.

The best thing to reach for is a dash of quality white wine vinegar mixed with chicken or vegetable stock. The rule of thumb is 1 tablespoon of vinegar per 1 cup of stock. For this chicken piccata, that would be 1/2 cup stock mixed with 1 1/2 teaspoons white wine vinegar.

I also found the whole lemon slices included in many traditional recipes left my sauce with a bitter aftertaste from the lemon's pith. To avoid this, but maintain the acidic brightness this dish depends on, I added a bit of white wine to the sauce instead of lemon slices.

Capers that are dry-packed in salt are prized for their intense flavor, but usually are found only in specialty shops. They also must be rinsed very well before using. Brine- or vinegar-packed capers also can be rinsed, but it isn't essential.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

The Fix Is Simple—Add Water Back.

A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

How to thicken piccata sauce without cornstarch? ›

Flour-Based Thickeners

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

The taste of a caper is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own. Because they're packed in brine, capers also have a very salty, savory flavor profile.

Piccata Sauce is a Lemony, Briny, Buttery Topping for Any Roasted Winter Vegetable | Bon Appétit.

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.”