Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken piccata. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken piccata is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chicken piccata is something that I have loved my entire life. They are fine and they look fantastic.

Get inspired by our latest recipes. Season the chicken with salt and pepper. Remove the chicken from the pan and set aside. Pour the wine into the hot frying pan and bring to the boil over high heat, scraping the browned pieces from the bottom and sides of the pan.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken piccata using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken piccata:

1. Prepare 10.5 oz container of lemon rosemary chicken bone broth
2. Take 1 shallot minced
3. Take 1.5 tbsp minced garlic
4. Make ready 1 tbsp Poultry magic
5. Get 1 tbsp Lemon pepper seasoning
6. Prepare 1 cup flour
7. Get 1 large lemon (2 tsp lemon zest)
8. Make ready 2 tbsp olive oil
9. Take 7 tbsp butter
10. Prepare Minced Italian parsley

Magazine subscription - choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain. Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. In Italian, piccata means pounded flat. The exact origin of the dish is unknown, although it certainly has its roots in Italian cooking.

Steps to make Chicken piccata:

1. This is the broth I use. Start by splitting you chicken breast
   1. Make the dredge by mixing the flour with a tbsp of poultry magic and tbsp lemon pepper seasoning
2. Heat 3 tbsp butter and 2 tbsp olive oil until melted. Season the chicken with salt and pepper and dredge lightly in the flour and cook about 3 minutes per side but don’t overcrowd the pan, work in batches
3. Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.
4. Reduce heat and add 4 tbsp butter, capers, lemon juice and zest and a couple tbsp of parsley, Season with salt to taste.
5. Add the chicken back to the pan until heated through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley

In Italian, piccata means pounded flat. The exact origin of the dish is unknown, although it certainly has its roots in Italian cooking. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken in the dish is an Americanized version of the Italian veal. In a shallow bowl or dish mix together the flour, garlic granules and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

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