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Cook Chicken Piccata like the Cake Boss! | Buddy V's Kitchen (BVK) EP01



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

Serves 4
Prep Time: About 10 mins
Cook Time: About 12 mins

Kosher salt
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.

See also  SECRET REVEALED! Singapore Hainanese Chicken Rice Recipe 海南鸡饭 Singapore Food Recipe

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
Music: artlist.io
SFX:
Recipe Source: “Cooking Italian with the Cake Boss”
2018

Contact: andrew@cakehousemedia.com

ecook.org

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43 Comments

  1. Judith Altman says:

    You didn’t add the cheese.

  2. zzzut says:

    Garlic? This must be an American variation.

  3. Maria Eugenia Santizo Gonzalez says:

    Fuego, fuego… love when Buddy speak spanish 😍

  4. judith ann says:

    Add the butter to the sauce to make it silky and rich! Oh yeah.

  5. LEONALYNE lavai says:

    Love you Buddy da boss!

  6. emmanouel passas says:

    You deserve it,I'll see you with Bobby!

  7. cassandra charles says:

    I made this and it came out sooooo good! I didn’t have enough parsley but it was still delicious! Will be making this recipe again. Thank you so much for sharing!

  8. Maris Garcia says:

    Mmmmmm,delicioso!!!

  9. Chelsea C says:

    Love Buddy!!

  10. Indowati Olympic says:

    I ❤ your food look sooo yummy😋
    SUBSCRIBED – Hongkong 3/8/2020

  11. Matteo Guzzetti says:

    Very good 😋 but is not really Italian recipe…I m from Milan and for me should be Better watching the fried wings cicken recipe…I love It …crispy and crispy…

  12. Samantha Curschmann says:

    I’ve watched a few of these and so far buddy has the only appetizing sauce that doesn’t look like water.

  13. claire steed says:

    Buddy, I have wanted to make chicken piccata for some time now. I made it tonight following your recipe. It was so good! I put too much lemon juice in it but other than that it was a close replica to Cheesecake Factory's version. Many thanks!

  14. Lisa Yerace says:

    That looks FABULOUS!!!!!!

  15. Nina and Lulu’s Vlog says:

    I’ve watched a lot chicken piccata recipes on YouTube…Your’s is the best one! I’ll be making this soon but, I’ll more than likely add more garlic and wine along with the stock. Thanks..

  16. William Johnson says:

    Printed the recipe…Where. Is. The. Garlic?!

  17. e.g. Smith says:

    Please level that stovetop !

  18. Rosalie Avila says:

    That is the BEST Garlic Press!! its pricy, I purchased mine for $40.00 a few years ago! I Love Garlic!!! Soo easy to clean, its a Must have tool in the Kitchen!

  19. Rosalie Avila says:

    I add lemon slices as well, gives a nice presentation to the Dish:-))))

  20. southsyde45 says:

    I just made this and for my first attempt it came out great so tasty and flavorful

  21. Celinda Solchaga says:

    Good😋😋😋

  22. Mary Maldonado says:

    Delicious 😋

  23. Lupe Chacon-Florez says:

    Superb! Five cloves of garlic, tons of parsley, tons of capers. Buddy V. Does everything with his heart. God bless him and his family.

  24. Robert Calamusso says:

    Nice production w the music food et al.

    🖖🦊☮️

  25. XXbiz says:

    So why didn’t he dip chicken in milk before flour ???

  26. Jack H says:

    I take my chicken out while still a bit pink, then let it finish in the sauce. I do cook the sauce on high to thicken it, but I let it cool down to low before putting the chicken in. I think putting the chicken in the boiling sauce makes it firm up. When I put the chicken in I cover it and keep the burner on very low. This way the chicken comes up to temp while steaming. If done right the chicken is ultra moist. If Buddy put that last chunk of butter in the sauce at the very end, the sauce would have a more velvet texture. Sometimes I add a bit of Dijon to the sauce. It goes really well with the capers and lemon.

  27. Gozzaldi says:

    I am a massive fan of the reverb and chill background music, whoever made those two decisions is a boss lol

  28. Sandy Steward says:

    WHERE is this recipe written down? WHERE is the "info" section Buddy talks about to find it? THANK YOU!

  29. Theresa Rosenberger says:

    Great cooking and baking

  30. Christian Nero says:

    Great recipe
    But work on your broken Napolitano 😂

  31. A la cocina con Teresita says:

    Delicioso

  32. Amy Ashlyn says:

    Hey Buddy, don’t kill me…….but can you make this KETO friendly by using almond flower? I’ve cooked this once and is it wonderful! Thank you!

  33. jcnikoley says:

    That’s the same way I do it, only thing is different is I use a little lemon zest.

  34. Online Tanta says:

    miss you

  35. Christine Y says:

    That looks amazing!

  36. Lover of love says:

    This recipe is BANGIN!!

  37. Wanda Boria says:

    Your recipe looks more appetizing than Giada's…definitely doing yours…

  38. Tony Andrade says:

    I hope it tastes better than it looks because that looks like the rubber chicken you get on airlines.

  39. Hans Suter says:

    Hallo Buddy, ich bin ein Fan von dir 👍😋

  40. Hans Suter says:

    Sehr gut, Buddy👍
    Habe ich nachgekocht, und es war SUPER 😋
    LG Hans Suter, Steinen, Swizzerland 🙋🏻‍♂️

  41. TRC says:

    Isn’t Buddy the cake dude?

  42. kurikokaleidoscope says:

    Superb.

  43. Scottydog says:

    You make delicious foods.

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