Best 4 Chicken Piccata Giada De Laurentiis Recipes

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Chicken Piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tangy lemon, salty capers, and tender chicken is sure to impress your dinner guests. This recipe by Giada De Laurentiis is a great place to start if you're looking for a delicious and authentic Chicken Piccata that you can make at home.

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CHICKEN PICCATA - GIADA DE LAURENTIIS



Chicken Piccata - Giada De Laurentiis image

This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice.

Provided by diner524

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, butterflied and then cut in half
sea salt & 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 (See note above in description)
1/2 cup chicken stock
1/4 cup capers, rinsed (brined)
1/3 cup fresh parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 388.2, Fat 36.2, SaturatedFat 13.7, Cholesterol 84.5, Sodium 371.9, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 13.9

CHICKEN PICCATA SKEWERS



Chicken Piccata Skewers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 13 to 15 skewers

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon all-purpose flour
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth
1/4 teaspoon kosher salt
1/2 teaspoon lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons capers
2 tablespoons chopped fresh Italian parsley
1 tablespoon unsalted butter
1 pound boneless skinless chicken breasts, sliced into long 1/3-inch-thick strips
1 teaspoon kosher salt
1 tablespoon olive oil
1 lemon, halved

Steps:

  • For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
  • For the chicken: Preheat a grill pan over medium-high heat.
  • Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.

CRISPY CHICKEN TENDERS WITH PICCATA SAUCE



Crispy Chicken Tenders with Piccata Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

3/4 cup panko (Japanese breadcrumbs)
1/2 packed cup fresh spinach leaves
1/2 cup grated Parmesan
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk
1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
3/4 cup safflower or vegetable oil
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons agave
1/2 teaspoon kosher salt

Steps:

  • For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
  • Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
  • For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
  • Pour the sauce over the chicken or serve alongside as a dipping sauce.

CHICKEN PICCATA - GIADA DE LAURENTIIS RECIPE - (4.2/5)



Chicken Piccata - Giada De Laurentiis Recipe - (4.2/5) image

Provided by ranmcm

Number Of Ingredients 10

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt
Freshly ground black pepper
2 cups 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

Steps:

  • 1. Season chicken with salt and pepper. 2. Dredge chicken in flour and shake off excess. 3. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 5. When chicken is browned, flip and cook other side for 3 minutes. 6. Remove and transfer to plate. 7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. 8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 9. Remove pan from heat and add chicken to the plate. 10. Reduce heat to medium low and add the lemon juice, stock and capers. 11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 12. Check for seasoning. 13. Return all the chicken to the pan and simmer for 5 minutes. 14. Remove chicken to platter. 15. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 16. Pour sauce over chicken and garnish with parsley.

Tips:

  • Select thin-sliced chicken breasts for even cooking and a tender texture.
  • Pound the chicken breasts lightly to ensure uniform thickness and faster cooking.
  • Use a flavorful marinade to enhance the chicken's taste. A combination of lemon juice, olive oil, garlic, and herbs works well.
  • Dredge the chicken in seasoned flour before searing. This helps create a golden crust and locks in the juices.
  • Sear the chicken in a hot skillet with olive oil until golden brown. Be careful not to overcrowd the pan to prevent steaming.
  • Remove the chicken from the skillet and set aside. Prepare the sauce in the same skillet.
  • For the sauce, use a combination of lemon juice, white wine, capers, and butter. Simmer until the sauce thickens slightly.
  • Add the chicken back to the skillet and coat it in the sauce. Cook until the chicken is heated through.
  • Serve chicken piccata immediately over pasta, rice, or vegetables.

Conclusion:

Chicken piccata is a classic Italian dish that is easy to make and packed with flavor. With a few simple ingredients and a little bit of time, you can create a delicious and elegant meal that is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe is a great addition to your culinary repertoire.

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