Chicken Piccata

Best chicken piccata I’ve ever had! It wasn’t exactly crispy, but it was definitely not mushy. I could have made it crispy by keeping it on a tad longer had I wanted to. Chicken was perfectly juicy. I was afraid it might be too tangy with the lemon but not at all! There was a hint of lemon, but it wasn’t overpowering. Overall so easy and so tasty!

This is my favorite chicken piccata recipe! It’s so simple and so delicious, even my picky 8 year old ate it! The only thing is my sauce always comes out really dark brown and I’m not sure it’s supposed to. I don’t know what I’m doing wrong but either way it’s delicious. I always add extra oil and butter on the second batch of chicken, was confused if I was supposed to or not.

ook recommendations of other posts and used less oil/lemon juice and used 1/2 cup of heavy cream. Really thickened the sauce. I like capers, so 3 Tbs and only peppered the chicken…plenty salty! Definitely pasta in the sauce for a minute after simmering chicken. Goes great with Chardonnay I used in recipe. Easy, Delicious, and impressed my guests!
I left out the capers, marinated my chicken, and cooked the noodles in the sauce with the chicken for 2 minutes! It was amazing! Please try this it really completes the recipe. 10/10 I am making this recipe again!

Excellent recipe! Simple and tasted delicious. I tripled the recipe for a dinner party and my guests loved it. I served roasted asparagus and penne pasta with basil marinara sauce (as side, or vegetarian option for main course) This recipe presents elegantly and creates the perfect, classic chicken piccata.

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper

  To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.