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Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce
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18 responses to “Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce”
The Cayenne King!
Yummmy! I am def making this thanks!
I just love Chef John and all his recipes. I have made Chicken Piccata many
times but I usually add some sliced mushrooms that I’ve previously browned
up in butter. I also add thin slices of lemon to the sauce, it makes for a
nice presentation. This is a regal looking dish that’s easy to prepare and
fit for an elegant dinner with friends. Of course, serve white wine with
this dish.Looks so good,must try!
A good substitution for capers– in my opinion– is a little parmesan like
maybe 1/8 cup or less. Also, put the parmesan in when the sauce has cooled
for a few minutes at the end. Personally, I don’t like capers- I think they
are over powering when you already have wine and lemon juice.. Another tip,
if people don’t like all the sourness of the piccata sauce take a quarter
of a lemon or less and squeeze lemon juice into your sauce. Also, you
could add lemon zest to the sauce to give a nice lemon flavor( Maybe
1/4-1/2 tsp.) I know piccata is somewhat traditional but I like to
personalize it to my tastes…This dish was delicious! I have since put it into my permanent chicken
rotation and make it about every 10-14 days. Most of my family loves it! My
son isnt crazy bout the breading but hey cant please everyone. We sometimes
serve it with rice and other time with pasta.I am a sous chef of an Italian restaurant and I substitute capers with
artichoke hearts.Is picatta supposed to be that sour? This was good but I had to pucker
through it. I used about half of the lemon juice.Very nice Job 
I wonder, can you use chicken stock if you have no white wine? I want to
make this but Im low on money and cant buy a bottle of white wine. That looks so good with the capers
It looks very delicious can I use margarine instead of butter
Instead of chicken use recently caught snapper (mangrove, mutton, etc) and
you’ll love it!no way, this isn´t original piccata. Deglazing with white wine. No cayenn
You loseAnyone else get pepper sprayed by the cayenne when hit the hot pan? Both
me and my girlfriend could not stop coughing. She was making the sides,
while I cooked the chicken. Still it is now one of our favorite chicken
dishesCan the wine be substituted?!
The ingredients on the site call for 1/4 c of water or stock, but I don’t
see that used in the video, or was it the splash of water? I just don’t
want to leave it out if its a critical ingredient! the day that chef john browns meat in a pan without deglazing it is the day
that pigs fly. 
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