The OG chicken piccata I've been cooking for myself since college, (and now my wife and daughter). I can't believe it took me this long to leave a comment on how good chef John's recipe is. I put an extra half cup of stock, toss the sauce with linguini, a knob or 2 of butter. Some garlic bread and some sautéed zucchini and peppers. Weeknight meal, done!
I made this tonight and it was terrific! My husband loved it and said, "Definitely make this again! This is good for serving company." Thank you Chef John.
Great attitude? I guess you missed his comment slamming the guy that said it looked like an orange but was in fact a lemon. Saw a different side of him that day, not such a good attitude that day...
@@roberts7107, I'm guessing hearing dumb observations/questions continually can get tiring, so I'd cut Chef some slack. Besides, that doesn't sound so bad...
Dear Chef John: I just made this chicken piccata for my dinner tonight. All I can say is WOW! What a difference a little cayenne pepper makes to make the flavor of chicken really sing. I made Asparagus sauteed in garlic, shallots, and olive oil with a sprinkling of red pepper flakes as a side dish. I have not enjoyed a cooked meal so much that I made myself in many months and it took less than a half-hour. Thank you for this recipe and all the other great and simple meals you have on your channel. Less really is more.
Chef John, my family owned a Italian Restaurant for many yrs, it did very well. My dad made the chicken just like you did in the vid, we called it Chicken and Lemon. He is 86 now, a WW2 vet, and long retried, but you brought back so many memories. I remember the pounding of the chicken so well.. and yes, he used lots of butter too. Thanks for the flood of memories.. :)
I sometimes substitute chicken stock for the wine and it still tastes great. Also, if you really want to kick up that lemon flavor just zest in some lemon peel with the juice. Cream can also be used in lieu of butter. Very easy and quick to make and it's always a winner in my house.
Just made this. So perfect. I doubled the recipe and it turned out great. The tip to mash half the capers was amazing. I served this over wheat pasta. I will never pay for this dish at a restaurant again. 😍😋
**Update** so I just finished eating it and omg this is definitely a keeper in our household now. I made some orzo rice with it and asparagus. Even had some fresh baked bread to sop up the leftover sauce. Mmmmm. Thanks again chef!
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.
If you're using mushrooms you are making chicken Marsala. Piccata doesn't have shrooms. I don't serve Piccata with white wine - I serve Pinot Noir. Just sayin'.
for me it's still Chicken Piccata since I add white wine and not Marsala wine. I use Pinot Grigio. The sauteed mushrooms are a family favorite so I adjust it to add the mushrooms.
I literally just made this tonight and it was the fanciest meal I have ever made. I opted to put steamed cauliflower as the side with noodles as well. I poored some of the butter sauce on the cauliflower. It was all just so well. I also didn't have white wine (so if you lacked like it did) I used a japanese sauce called Mirian sauce (which is a sweet sauce) and a splash of red wine cooking sauce. I used to have this meal at Buca Di Beppo when I worked there and now to share this memory with my wife is just the best. Thank you.
Poured* And the fact that you used different ingredients means you didn't make *this* recipe. Adding, removing, or changing ingredients makes it an entirely new recipe. Please don't review a recipe unless and until you make it exactly as stated.
I've made this several, with a few awesome twists. I take the chicken out while still a bit pink, then I add it back to the sauce, cover the pan with a lid, and let it finish on a really low heat. Don't let the sauce simmer, very low heat. The chicken comes out sooo moist. I'd really suggest you try this added step I add the butter and parsley at the very end. I've also made this a few times and added a tsp or so of dijon mustard to the sauce. The caper, lemon and tang of the mustard go really well together.
I just had chicken piccata for dinner. Yours looks so much better and tastier and simpler. 😫 I was two hours too late. But I’ll definitely save this recipe for next time.
I've made this a few times now and I've gotta say it's probably the best chicken recipe I've ever made. I serve it over angel hair pasta and it's amazing. Thank you for the great recipe and directions.
I made this last night and it was just divine. Husband loved it, too. Made fresh asparagus and garlic mashed potatoes to accompany the cluck. Gonna do this, again, often!
I just made this and I’m sitting here right now enjoying it. The flavors burst in your mouth it is so damn good!. The only differences I didn’t put the red spice
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.
Chef John - This is the best chicken dish I think I’ve ever made. and how EASY!! HOW did I live my rentire life not making this?! Lifechanging. Thank you. I cant wait to make this again.
fantastic recipe, and a great sub for capers if you don't have them mince up some small green olives with or without the pimentos and a dash of that olive juice, I did it once and delish!!!
Thank you soooo much soooo much about mentioning the flour waste i dont understand why people do all that much flour i hate it , the best channel and chef ever
Best chicken piccata I’ve ever made/had. Love how caper and lemon forward this recipe is. Most restaurants tone those flavors down where it only tastes like butter. Ty!!
This is my favorite dish! I usually plate it with some black beans and fresh cilantro and maybe some couscous if I am in the mood. Last time I made this (which was about three weeks ago, and making some for dinner tomorrow) everyone was looking at me like I was crazy for pounding the chicken but they were extra quiet while they were eating it lol
Wow! if you guys haven't tried making this then ya'll are missing outt!!!! Made this the other day, obviously not as sterling as the chef in this video but I can say for my level of cooking (which is not expert) it was incredible!!! The flavor was irresistible to let go after I had finished it all!!!! I will def try and make his again! Oh yeah and I forgot to add the capers but it tasted good anyways!
Thanks for this one Chef, its become my favorite way to cook chicken. Also you really need to come pick up these compliments from my family, they all belong to you and im running out of room
Hi chef john, thank you for your video tutorials. They've been a great inspiration. However, it would be really wonderful if you would also show us a tutorial of the sides that go along with your dishes. Pls? From a Singaporean fan. 😊
Made this yesterday for dinner, went a little further with the capers, butter, and lemon, there is never enough flavor when I eat this dish at restaurants, served it over riced cauliflower and it was excellent, wife liked it, reheated nice too
I LOVE capers. I could eat them on just about anything savory. One of my favorite things is to put one or two little capers as a garnish on top of each deviled egg. Such a good, briny unique flavor that goes so well with the eggs.
Just made a trial serving of this recipe and it was so good!! Gonna make a family size serving tomorrow for dinner! Thank you for this simple and delicious recipe, Chef John!
Never mind my previous comment, I found the recipe. I was watching a video of Lynn's Recipes & she used chicken broth instead of wine & I thought there was supposed to be wine, so I searched chicken piccata & your recipe came up. I knew yours would be correct & I was right. Thanks!!!
i love chicken piccatta! thanks for the tip about smashing some of the capers! what was that side dish u serve it with,it looked so pretty on the dish!
btw way i just made this and it was EXCELLENT!!!!!!! I would say substitute capers with chopped green olives in jar (take out pimentos) and add alot of juice ;)...keep up the good work here!!
what can we use instead of wine? can you please give some substitutes when using wine, bacon or ham!! your videos are amazing, if you had a restaurant, i would be a regular customer :)
@FalloutModReviev TV - you're such an ignorant low life it's incredible! My family is a Christian/Jewish mix and some of them don't drink alcohol; either for religious reasons or for health reasons. They are what according to you????? A friend of mine (Agnostic) doesn't drink either because he doesn't like the taste. According to you he is what???? You are one heck of an Islamophobic ignorant imbecile!! Why don't you crawl back into that hole where you came from?!
@FalloutModReview TV - if you'd understand anything about cooking and/or are a novice in cooking then you'd accept such questions as legitimate and have understanding. Going by your vocabulary (or the lack thereof) as well as your intent one can pretty well figure out where you come from ... sure not something to be proud of. But *if* he annoyed you - which is YOUR problem and not his! - then there are other and more civilized ways to express this without bashing some 1.7 Bio people who have nothing to do with the subject.
This response is 8 years too late, but long story short, the white wine adds a bit more depth to the dish but it’s main goal is to deglaze the pan to help intensify the flavors trapped to the bottom. Hot stock would do better than cold when deglazing due to the lack of alcohol
I added my comment about this video just recently and it got deleted, probably because i mentioned a brand name for the substitution of capers. So I'll try this again (without the brand name) . I used baby peas instead of capers with the butter/lemon sauce instead and added a little sugar too!
Love chicken Piccata and this recipe sounds great will try it tonight but without Capers hate Capers don't know how people eat those things thanks for the recipe sounds delicious
if your stainless is getting dirty it means you aren't heating your pan before you start cooking. it can be cleaned pretty easy though, soak it in hot soapy water for 20 minutes or so, then apply the elbow grease with a green scrubber aka scouring pad. if your pan can't clean from that it isn't stainless which certainly doesn't mean that it is junk, just means you are thinking of the wrong type of pan. probably aluminum or carbon steel. if it is cheap and you can't get it clean doing what i said, throw it away. otherwise figure out what type of pan you have, because if it is carbon steel it isn't supposed to be shiny silver.
I’ve been watching your vids for five years , yes I know y’all never see this ! But you have been a TRUE INSERTION for me ! I find myself going back all the time watching your vids / browsing your blog all the time . I’m just saying this before you blow up big time n forget the day ones !💕🥴😅
1:40 "Of course, this is going to depend on the thickness of your chicken." Golden opportunity missed: this is going to depend on the size of your breasts. *baddum-tsssh* Thank you, thank you.
Great idea smashing the capers. Tried the cayenne pepper for the first time and it really added a nice touch. I've cooked Piccata 100 times but I'm always looking for a new version. I typically stir in a little of the seasoned flour and add a single dissolved chicken bouillon cube with 2/3 cup water. This thickens up the sauce and it 'sticks' to the chicken and angel hair pasta very well.
Check out the recipe: www.allrecipes.com/Recipe/220751/Quick-Chicken-Piccata/
I can’t wait to try this recipe! I love chicken piccata 🤤
What is your opinion of using almond flour to save on carbs????
It’s crazy to think that you may be responsible for what must be at least 1/2 million chicken piccata dishes being made. Thank you for your videos
The recipe said to make it at least once every ten days. So I am back for a third time now. 😁
Making it now
The OG chicken piccata I've been cooking for myself since college, (and now my wife and daughter). I can't believe it took me this long to leave a comment on how good chef John's recipe is. I put an extra half cup of stock, toss the sauce with linguini, a knob or 2 of butter. Some garlic bread and some sautéed zucchini and peppers. Weeknight meal, done!
Added extra capers and butter on mine. When do you do the stock and how much
@@WillF1980 I just add a half cup or so of stock, then I toss in the cooked linguini.
I made this tonight and it was terrific! My husband loved it and said, "Definitely make this again! This is good for serving company." Thank you Chef John.
you have a great attitude! I started watching you when I was 8 years old just getting into cooking, and now I'm 18!
Great attitude? I guess you missed his comment slamming the guy that said it looked like an orange but was in fact a lemon. Saw a different side of him that day, not such a good attitude that day...
@@roberts7107 if you cant stand the heat stay out of the kitchen...
@@roberts7107 To be fair, if you can't tell the difference between an orange and a lemon..
How wonderful!! 🙌❤️
@@roberts7107, I'm guessing hearing dumb observations/questions continually can get tiring, so I'd cut Chef some slack. Besides, that doesn't sound so bad...
Dear Chef John: I just made this chicken piccata for my dinner tonight. All I can say is WOW! What a difference a little cayenne pepper makes to make the flavor of chicken really sing. I made Asparagus sauteed in garlic, shallots, and olive oil with a sprinkling of red pepper flakes as a side dish. I have not enjoyed a cooked meal so much that I made myself in many months and it took less than a half-hour. Thank you for this recipe and all the other great and simple meals you have on your channel. Less really is more.
Chef John, my family owned a Italian Restaurant for many yrs, it did very well. My dad made the chicken just like you did in the vid, we called it Chicken and Lemon. He is 86 now, a WW2 vet, and long retried, but you brought back so many memories. I remember the pounding of the chicken so well.. and yes, he used lots of butter too. Thanks for the flood of memories.. :)
I sometimes substitute chicken stock for the wine and it still tastes great. Also, if you really want to kick up that lemon flavor just zest in some lemon peel with the juice. Cream can also be used in lieu of butter. Very easy and quick to make and it's always a winner in my house.
Has anyone ever told you that you have one of those great narration voices? You truly do.
Hearing the musical voice of Chef John always makes me feel more joyful 😀
Sometimes, when I need comfort, I just pull up this Chicken Piccata post. I love you Chef John.
My wife's favorite recipe, wow!! It's super delicious
you the man vincenzo. love your videos.
Just made this. So perfect. I doubled the recipe and it turned out great. The tip to mash half the capers was amazing. I served this over wheat pasta. I will never pay for this dish at a restaurant again. 😍😋
Just made it at the firehouse....everybody loved it! One of the best dishes we have ever made!
My dad is a retired fire fighter north of Boston, so it warms my heart to hear of you guys cooking in the kitchen!
**Update** so I just finished eating it and omg this is definitely a keeper in our household now. I made some orzo rice with it and asparagus. Even had some fresh baked bread to sop up the leftover sauce. Mmmmm. Thanks again chef!
This is now my wife's favorite recipe!!! We love this and have made it many times.
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.
If you're using mushrooms you are making chicken Marsala. Piccata doesn't have shrooms. I don't serve Piccata with white wine - I serve Pinot Noir. Just sayin'.
for me it's still Chicken Piccata since I add white wine and not Marsala wine. I use Pinot Grigio. The sauteed mushrooms are a family favorite so I adjust it to add the mushrooms.
Midge Sliwa everyone has there own preference!
i did this last night, with the addition of mushrooms it was awesome. served mine with pasta :)
Christina Singh add artichoke hearts and it’s absolutely delicious takes it to another level with mushrooms and artichokes.
Turkey
Jade Bell turkey
Thanks for how I made it!
Angel hair goes best with this IMO because it matches the delicacy of the chicken!
I am so pleased to hear someone else who mashes some of the capers to get the best flavout!!!!!
If you like a little more lemony goodness, zest some lemon peel in the juice before you add it to the pan! So good!
My wife (and I, a bit) made your chicken piccata! It was delicious, so good. Thanks!
I literally just made this tonight and it was the fanciest meal I have ever made. I opted to put steamed cauliflower as the side with noodles as well. I poored some of the butter sauce on the cauliflower. It was all just so well. I also didn't have white wine (so if you lacked like it did) I used a japanese sauce called Mirian sauce (which is a sweet sauce) and a splash of red wine cooking sauce. I used to have this meal at Buca Di Beppo when I worked there and now to share this memory with my wife is just the best. Thank you.
Poured* And the fact that you used different ingredients means you didn't make *this* recipe. Adding, removing, or changing ingredients makes it an entirely new recipe. Please don't review a recipe unless and until you make it exactly as stated.
I've made this several, with a few awesome twists. I take the chicken out while still a bit pink, then I add it back to the sauce, cover the pan with a lid, and let it finish on a really low heat. Don't let the sauce simmer, very low heat. The chicken comes out sooo moist. I'd really suggest you try this added step I add the butter and parsley at the very end. I've also made this a few times and added a tsp or so of dijon mustard to the sauce. The caper, lemon and tang of the mustard go really well together.
I just had chicken piccata for dinner. Yours looks so much better and tastier and simpler. 😫 I was two hours too late. But I’ll definitely save this recipe for next time.
I've made this a few times now and I've gotta say it's probably the best chicken recipe I've ever made. I serve it over angel hair pasta and it's amazing. Thank you for the great recipe and directions.
Chicken piccata is literally my favorite chicken dish chef John! Always remember you are the African Boombata of your chicken piccata!
Afrika Bambata established hip hop!
I made this last night and it was just divine. Husband loved it, too. Made fresh asparagus and garlic mashed potatoes to accompany the cluck. Gonna do this, again, often!
I just made this and I’m sitting here right now enjoying it. The flavors burst in your mouth it is so damn good!. The only differences I didn’t put the red spice
Just cooked this. Dynamite!!!
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 have a son who doesn't like lemon in any chicken dish.
Chef John - This is the best chicken dish I think I’ve ever made. and how EASY!! HOW did I live my rentire life not making this?! Lifechanging. Thank you. I cant wait to make this again.
I think your recipes are absolutely the best on TH-cam! Cheers to you.
fantastic recipe, and a great sub for capers if you don't have them mince up some small green olives with or without the pimentos and a dash of that olive juice, I did it once and delish!!!
the wine is optional, just use chicken broth
Made it tonight for mother's day. Had to do it a day early. It was very good. Mom enjoyed every last bite. Thank you for sharing.
I'm going to try this right now. Looks great.
it was honestly the best meal I've made in months. first time using capers. I'll definitely be making it again.
T Scott , GLAD to KNOW THAT!😉☺ 👉CUZ I HAVE CAPERS (that I have NEVER even OPENED BEFORE)! I'LL 'TRY' it THIS WEEKEND! 😁😂☺
Thank you soooo much soooo much about mentioning the flour waste i dont understand why people do all that much flour i hate it , the best channel and chef ever
Made this chicken tonight, and it worked perfectly. As always thanks for a good recipe/technique chef :)
Best chicken piccata I’ve ever made/had. Love how caper and lemon forward this recipe is. Most restaurants tone those flavors down where it only tastes like butter. Ty!!
This is my favorite dish! I usually plate it with some black beans and fresh cilantro and maybe some couscous if I am in the mood. Last time I made this (which was about three weeks ago, and making some for dinner tomorrow) everyone was looking at me like I was crazy for pounding the chicken but they were extra quiet while they were eating it lol
Cilantro isn't too powerful a flavor? i happen to have some on hand and am making this dish tonight
@@annemariestanley479 are you seriously asking if cilantro is too powerful?….. really???
This dude is king! I had the day off and my mother just came home from the hospital. So relaxing to see Chef making all of these great dishes!
Wow! if you guys haven't tried making this then ya'll are missing outt!!!! Made this the other day, obviously not as sterling as the chef in this video but I can say for my level of cooking (which is not expert) it was incredible!!! The flavor was irresistible to let go after I had finished it all!!!! I will def try and make his again! Oh yeah and I forgot to add the capers but it tasted good anyways!
I’ve made it similar to the way you do I just add more butter capers and wine! Absolutely the best your recipe.
Thanks for this one Chef, its become my favorite way to cook chicken. Also you really need to come pick up these compliments from my family, they all belong to you and im running out of room
This was very good! I added extra butter and capers but followed your directions on it all. Sooooooo good.
Hi chef john, thank you for your video tutorials. They've been a great inspiration. However, it would be really wonderful if you would also show us a tutorial of the sides that go along with your dishes. Pls?
From a Singaporean fan. 😊
Made this yesterday for dinner, went a little further with the capers, butter, and lemon, there is never enough flavor when I eat this dish at restaurants, served it over riced cauliflower and it was excellent, wife liked it, reheated nice too
I LOVE capers. I could eat them on just about anything savory. One of my favorite things is to put one or two little capers as a garnish on top of each deviled egg. Such a good, briny unique flavor that goes so well with the eggs.
except for the caper-smash technique, this is exactly how we made it in the restaurant I worked in. so good. so sooo good. thanks, Chef John!
This looks fantastic. I'm sure it would also taste great dipped in some egg before dredging in flour to get a really big crispy crust:)
Why don’t you try the actual recipe before you think up others ways to prepare it.
…just sayin’
I tried this tonight, first time making it and served it over cauliflower mashed,. My wife finished it all so thanks it's in the rotation
Dude, you're amazing. Simple, very repeatable. Good recipes man.
oh I LOVE watching me old youtube videos. THANK YOU CHEF JOHN!
My favorite....God Bless Chef John! So good....
good so many people have no clue how to prep Chicken Piccata! you are the BEST teacher on you tube! you should he proud! ur s great chef
@openuniverse2003 Yes, if only there were a TH-cam channel where you could learn how to cook like 500+ recipes. That would be perfect!
Food Wishes hi chef... What can I use to substitute wine? Wine is very expensive here...
Chicken stock
Moonshine
I made it. I loved it. This and Chicken Marsala are now my favorite.
This was luscious! Just coming back now to make it for company tonight. Yum! Thanks for making it so easy, Chef John.
This is so good and so easy to make I surprise myself every time.
Just made a trial serving of this recipe and it was so good!! Gonna make a family size serving tomorrow for dinner! Thank you for this simple and delicious recipe, Chef John!
Never mind my previous comment, I found the recipe. I was watching a video of Lynn's Recipes & she used chicken broth instead of wine & I thought there was supposed to be wine, so I searched chicken piccata & your recipe came up. I knew yours would be correct & I was right. Thanks!!!
i love chicken piccatta! thanks for the tip about smashing some of the capers! what was that side dish u serve it with,it looked so pretty on the dish!
Simply Sara Kitchen no
Asparagus Souffle and roasted red peppers!
i smash them now all the time, adds so much flavor
Nope, a side of buttered pasta & a salad would rock! 😋
Rice pilaf is the only way.
I made this a few weeks ago. Terrific! My husband said this is a keeper recipe.
This recipe was wonderful! I made it today and came out delicious!! Thanks a ton!!
I made this last night.it was fabulous.even my picky son liked it so th is will be in my regular rotation. Ty chef
btw way i just made this and it was EXCELLENT!!!!!!! I would say substitute capers with chopped green olives in jar (take out pimentos) and add alot of juice ;)...keep up the good work here!!
excellent idea
For me, absolutely not. The capers are what makes it! Them and the lemon are the "piccata". Otherwise you just have lemon chicken.
Chef John. Made this dish and served with just a side of rice. Actually was delicious. Your recipes are turning me into a decent cook. Thank you.
what can we use instead of wine? can you please give some substitutes when using wine, bacon or ham!!
your videos are amazing, if you had a restaurant, i would be a regular customer :)
U can use chicken broth
@FalloutModReviev TV - you're such an ignorant low life it's incredible! My family is a Christian/Jewish mix and some of them don't drink alcohol; either for religious reasons or for health reasons. They are what according to you????? A friend of mine (Agnostic) doesn't drink either because he doesn't like the taste. According to you he is what???? You are one heck of an Islamophobic ignorant imbecile!! Why don't you crawl back into that hole where you came from?!
ESO529 nah im just fucking with him and being edgy. Idgaf what religion you are but i find it annoying when somebody ashs shit like this
@FalloutModReview TV - if you'd understand anything about cooking and/or are a novice in cooking then you'd accept such questions as legitimate and have understanding. Going by your vocabulary (or the lack thereof) as well as your intent one can pretty well figure out where you come from ... sure not something to be proud of. But *if* he annoyed you - which is YOUR problem and not his! - then there are other and more civilized ways to express this without bashing some 1.7 Bio people who have nothing to do with the subject.
Ginger ale is a good substitute
You are on of my fav chefs to watch and listen too. Practical but super personal and great skills
even the most basic grocery store should have capers, they will be with the pickles next to the condiments.
I love the occasional caper-forward dish. That little burst of brininess is so satisfying.
Did this last night and my wife loved it - thank you Chef John.
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.
Yes, you can
I actually prefer chicken broth.
That’s the only way I prepare it! Delicious!
Absolutely
This response is 8 years too late, but long story short, the white wine adds a bit more depth to the dish but it’s main goal is to deglaze the pan to help intensify the flavors trapped to the bottom. Hot stock would do better than cold when deglazing due to the lack of alcohol
Chef John, you are my hero. I made this for dinner last night and it was AMAZING. It rocked! YOU ROCK!
Capers are, of course, the very best, but minced, brined pimento-stuffed green olives are a respectable substitute.
+PixieTrailSprite Excellent call! Thank you.
Georgette Orwell
Glad to be of assistance.
Ya I use green olives! The best!
Could you use both?
PixieTrailSprite great! I dont like capers...nor white wine. I heard a good quality apple cider substitutes well for wine.
I made this for the first time today. Mind blowing delicious!!! Thank you, Chef John
Splash of cream won't hurt !!
Made this for the first time tonight. It is wonderful. Thank you Chef John. I rely on your recipes quite often. Tanya
It a butter sauce it's fine lol
Just made this, it was wonderful. I'm only 20! The recipe is simple and easy to follow. Family loved it.
i love your voice! Watching your videos is like my dad's telling me a story! :P
I made this a few days ago!Its amazing i will make this weekly for sure
I added my comment about this video just recently and it got deleted, probably because i mentioned a brand name for the substitution of capers. So I'll try this again (without the brand name) . I used baby peas instead of capers with the butter/lemon sauce instead and added a little sugar too!
Thank you
Came back to watch again just to make sure I made it the right way again, so delicious, cooking it now !!!!
How about adding sauteed mushrooms? I've had it that way and that add a lot of flavor.
You’d be making chicken marsala, which is also very yummy
I started sautéing in regular olive oil... Changed my life. I leave the evoo for dressings and bread dipping.
the day that chef john browns meat in a pan without deglazing it is the day that pigs fly.
dude.. swine flu
Love chicken Piccata and this recipe sounds great will try it tonight but without Capers hate Capers don't know how people eat those things thanks for the recipe sounds delicious
Chef John how do you keep your stainless steel pans so clean
Deglazing cleans the pans. Big motivation to make sauce.
if your stainless is getting dirty it means you aren't heating your pan before you start cooking. it can be cleaned pretty easy though, soak it in hot soapy water for 20 minutes or so, then apply the elbow grease with a green scrubber aka scouring pad. if your pan can't clean from that it isn't stainless which certainly doesn't mean that it is junk, just means you are thinking of the wrong type of pan. probably aluminum or carbon steel. if it is cheap and you can't get it clean doing what i said, throw it away. otherwise figure out what type of pan you have, because if it is carbon steel it isn't supposed to be shiny silver.
oh, and aluminum pans can be cleaned by cooking tomato soup in them, the acidity will strip the stains right off, and the soup should still taste ok.
Scrubbing the pan with a baking soda and water mixture cleans it up quickly and easily. 😃
vinegar can do it also.
I recently had chicken Piccata and it was delicious. Thank you for this recipe. I plan to make this soon. This looks just like the meal I had.
The Cayenne King!
Wow, that was quick, simple and looks delicious!
Thank you SO much for addressing flour waste 🙄
Instead of chicken use recently caught snapper (mangrove, mutton, etc) and you'll love it!
Than it wouldn't be chicken picata!
Snapper piccata sounds delish too! 😋
I’ve been watching your vids for five years , yes I know y’all never see this ! But you have been a TRUE INSERTION for me ! I find myself going back all the time watching your vids / browsing your blog all the time . I’m just saying this before you blow up big time n forget the day ones !💕🥴😅
i tried to make chicken piccata once, but i wasn't ----- "caper"-ble !!!!! (ok, worst pun ever)
Gerry Aire haha! Snort!
Be Compassionate Two thirds of a pun: P U !!!
Gerry: LOL
Ha
Gerry Aire I’m god dam done with the internet after that
Yum! I love that sauce, I use it for shrimp over capellini with asparagus.
1:40 "Of course, this is going to depend on the thickness of your chicken." Golden opportunity missed: this is going to depend on the size of your breasts.
*baddum-tsssh* Thank you, thank you.
What a cock
Great idea smashing the capers. Tried the cayenne pepper for the first time and it really added a nice touch. I've cooked Piccata 100 times but I'm always looking for a new version. I typically stir in a little of the seasoned flour and add a single dissolved chicken bouillon cube with 2/3 cup water. This thickens up the sauce and it 'sticks' to the chicken and angel hair pasta very well.
He sounds like Seth Rogen
Catherine Hunter no he doesn't!
Catherine Hunter I hear it if I'm thinking it's him I totally hear it lol
A more sophisticated Seth Rogen
I hear it a little bit... maybe a little bit higher in pitch... and faster cadence.
Catherine Hunter 😂
This is the best chicken piccata recipe. Everyone one loves it!
Am I the only one who noticed that the upper right piece of chicken at 1:12 looks like E. T.'s head??? 😂