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Anyone have a chicken piccata recipe I could try? Looking for something fairly easy but delicious!
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Monica Saulmon's profile photoCali Lewis's profile photoTracy Walstad's profile photoB Lloyd's profile photo
33 comments
 
Can you share it when you find one? Now I'm craving it!
 
I think  +Cali Lewis    meant one of your own that you have tried and liked. Finding a recipe doesn't solve the problem of Is it good and easy to make. 
 
The link I have provided Cali "IS" a recipe that I have personally "...tried and liked." 
 
+Motavis Jones the pictures do it for me.
Spent half my youth salivating over pictures while leafing through recipe books.
 
 
+Robert Wallis you must follow the directions well because I make it and it turns out horrible hehe Though I do salivate over the cookie section :) they still turn out wrong. 
 
Here's a link to one I've used many times. I think it fits your requirements. I buy the cutlets already sliced thin to save a few minutes. Also, go a little lighter on the flour coating than the recipe indicates. Otherwise, it's good to go and quick.
http://simplyrecipes.com/recipes/chicken_piccata/
 
Grr.  I wasn't planning on going out for lunch, but that is one of my favorite dishes.  Make sure you use good capers... they can make or break it.
 
One more recipe modification: depending on the thickness of the chicken and the temp of your skillet, it can take only a minute or two per side. Overcooking makes them tough.
 
Agree with John about the capers. Spend here. And obviously, the quality of the chicken you start with is key.
 
Thanks everyone! Yes, I am looking for ones you've tried yourself, I appreciate the links! 

+Clay Belseck Can I still use that recipe even though I don't live in Canada? ;-)
 
Yes I have tried it myself. I am an avid cook.
 
+Cali Lewis You bet you can still use this recipe. Now if SOPA went through I would not be so sure. Hehe.
 
+John Richardson Angel Hair pasta just doesn't do it for me I like some bite to my food. Angel Hair pasta is just to delicate.
 
I've made the one from cooking light
 
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 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
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.
 
I got this from some one else, and its awesome if like taco's or soup etc. 6 bone less/skinless chicken breast, 1 jar of salsa, 1 pkt of taco season. Put all of this in a crock pot, about 4 to 6 hour's. Than you make taco's or what ever you think of, I've made this a few time's. Yummie.
 
have you ever had chicken pesto pasta?
 
look for__ AFGANI CHICKEN_BUTTER CHICKEN__CHICKEN TANDURI___CHICKEN TIKKA___
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