Looking for a simple, easy dinner that tastes delicious? Watch now to see the Cake Boss cook up one of his favorite Italian meals, Chicken Piccata. It’s mouth-watering good, trust me! Click SHOW MORE for recipe.
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Chicken Piccata Recipe
Prep Time: About 10 mins
Cook Time: About 12 mins
1 ½ pounds thinly sliced chicken breast cutlets
½ cup all-purpose flour
2 to 3 tablespoons olive oil
3 to 4 tablespoons unsalted butter
½ cup dry white wine, such as Sauvignon Blanc
1 cup chicken stock or low-sodium chicken broth
2 small lemons, 1 juiced, 1 sliced into thin circles, seeds removed and discarded
2 tablespoons capers
¼ cup chopped flat-leaf parsley leaves
2 tablespoons finely grated parmigiano-reggiano
Lightly salt the chicken cutlets on both sides. Place the flour in a wide, shallow bowl, and dredge the chicken in the flour, gently shaking off any excess, then place the pieces on a plate.
Heat a large, heavy saute pan over medium-high heat. Add the 2 tablespoons of oil and 1 tablespoon of butter. When the butter melts and foams, add the cutlets in a single layer, working in batches if necessary to avoid crowding, and cook until browned on both sides, 2 to 3 minutes per side. (If working in batches, add an additional tablespoon of oil and butter between batches, and heat it before adding the chicken.) Transfer to a plate and cover loosely with foil to keep warm.
Pour the wine into the pan, turn the heat to high, and bring to a boil, stirring with a wooden spoon to loosen any flavorful bits on a the bottom of the pan, continuing to cook until reduced by half, about 2 minutes. Pour in the stock and lemon juice, and stir in the lemon slices and capers. Boil and reduce, stirring, until slightly reduced and nicely thicked (it should coat the back of a wooden spoon), 3 to 4 minutes. Season with salt, bearing in mind that the capers are salty, then swirl in the remaining 2 tablespoons butter and the parsley.
Divide the chicken among 4 plates and spoon some sauce over each piece. Top with the cheese and serve at once.
Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Recipe Source: “Cooking Italian with the Cake Boss”