Giada's All- Star Lemon Chicken Piccata Recipe That's SO EASY To Make! If you want a truly delicious, juicy chicken recipe with authentic Italian flavor then you MUST try this fan- favorite Lemon Chicken Piccata by celebrity chef Giada De Laurentiis. It’s a hands- down, guaranteed recipe that will have you coming back for more! The succulent meal is made of butterflied chicken breasts smothered in a decadent lemon creme sauce made from chicken stock and topped with capers and parsley. Capers are commonly used in the classic piccata sauce, and in many Mediterranean cuisine, that brings a bold, beautiful salty, briny flavor to your dish. It’s a comforting dish that’s so easy, quick and delicious.

It’s no wonder Giada’s recipe was the second ‘Most- Saved Recipe’ on Food. Network. com, right behind the Barefoot Contessa, and a welcome new addition to your recipe box! Serve with pasta, salad and some garlic bread, or with some mashed potatoes and steamed broccoli or roasted root vegetables.

It’s an outstanding dish you can have ANY night of the week. Thanks Giada! It’s a truly delicious chicken recipe that’ll have you coming back for more! Try it. It will become your new favorite chicken dish! HOW TO MAKE GIADA’S LEMON CHICKEN PICCATAPreparation time: 1. Cook time: 2. 5 minutes. Servings: 4. Ingredients: 2 boneless skinless chicken breasts, butterflied and then cut in half.

Get Chicken Piccata Recipe from Food Network. Nutritional Analysis Per Serving Calories 481 calorie Total Fat 37 grams Saturated Fat. Directions for: Chicken Piccata Ingredients. 2 skinless and boneless chicken breasts, butterflied and then cut in half. Sea salt and freshly ground black pepper.

Sea salt & freshly ground black pepper. All- purpose flour, for dredging.

Cooking Channel serves up this Chicken Piccata recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com. If you want a truly delicious, juicy chicken recipe with authentic Italian flavor then you MUST try this fan-favorite Lemon Chicken Piccata by celebrity chef Giada De.

Tbs unsalted butter. Tbs extra virgin olive oil. Cup fresh lemon juice (1/3 Cup may be too tart for some)1/2 Cup chicken stock.

Cup capers, rinsed ( brined)1/3 Cup fresh parsley, chopped. Directions: Season chicken with salt and pepper. Gnocchi And Zucchini.

Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 Tbs of butter with 3 Tbs olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more Tbs butter and add another 2 Tbs olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbs butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley. Want Another Delicious Italian Chicken Recipe?

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Chicken Piccata Recipes Food Network Canada. Ingredients 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All- purpose flour, for dredging 6 Tbsp unsalted butter 5 Tbsp extra- virgin olive oil ⅓ cup fresh lemon juice ½ cup chicken stock ¼ cup brined capers, rinsed ⅓ cup fresh parsley, chopped. Directions. 1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.