Popular
Latest From the Show
Chicken Piccata
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Chicken Piccata
Ingredients
- 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
- Salt and pepper
- Flour, for dredging
- 4 to 5 tablespoons EVOO Extra Virgin Olive Oil
- 4 tablespoons butter
- 2 lemons, 1 thinly sliced and 1 for juicing
- 4 cloves of garlic, finely chopped
- 3 tablespoons capers in brine, rinsed and drained
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/4 cup flat leaf parsley, finely chopped
- Warm bread for mopping
Yield
Serves: 4
Preparation
Heat a large skillet over medium to medium-high heat. Warm a serving platter or large plate in a 250F oven.
Season chicken with salt and pepper and dredge in flour.
Heat a couple of turns of the pan EVOO in the skillet. Cook chicken in small batches, browning lightly on each side, adding more EVOO as necessary. Transfer to warm platter and cover with foil.
To the skillet, add butter and melt. Add lemon slices and lightly brown. Add the garlic and stir a minute, add capers and deglaze the pan with vermouth or wine. Add chicken stock, lemon juice and parsley. Slide chicken into pan and pass through sauce, return to platter and serve with bread for mopping.