I highly suggest undercooking the chicken initially and then letting them come up to temp while in the sauce. After my sauce is done, I add the chicken, Cover, and let it sit on a Low heat for several minutes. They come out super moist and juice!!
2:43 "You always want to lay chicken cutlets in the pan *away* from you, not *toward* you." < Proceeds to lay cutlets away from *himself* and toward *Bridget* > 👍 🔥
My chicken piccata usually turns out quite bland and I realized why after watching this video. I tried everything as in the video - just added a few tbsp of white wine that I was used to adding and I just could not believe the difference. First of all salting the chicken made a huge difference - the pieces were plump and juicy, then adding the lemon rind and parsley took the sauce to a different level. Thank You. I served it with Rice Pilaf and sweet glazed julianed carrots. No restaurant could make it better.
My husband dislikes chicken. I love it. He was willing to try this ... and I had everything that we needed except the parsley. I made the sauce without it. Absolutely delicious. I added fresh oregano to half of the sauce --- it gave it a nice resinous punch. I liked it both ways. I have saved this to make again.
I always wondered about adding butter and why it sometimes "broke". Now I see that you've turned off the heat as you've added it to the pan. That's why I always turn to you guys, you educate us in the science of cooking. Big Thanks
i can't wait to try. Such a difference from the usual- whole lemon in the mix and adding the chicken back into the sauce. Also how "skimpy" he was with flour. These are welcome changes to an already great recipe. I serve mine over pasta.
I’ve made this quite a few times to rave reviews! Tonight I tried it with flounder fillets and we loved it just as much! & no pre-prep salt & pepper just directly into the flour & proceed as directed. Soooo delicious! Awesome recipe, thanks for sharing it with us!
I made a triple-sized batch using this recipe and served it at a family gathering. It was absolutely delicious and everyone loved it! Outstanding!......and the consensus was that it was better than any chicken piccata we've had in restaurants!
I have not enjoyed a self-cooked meal as much in many weeks! The ONLY reservation going forward is my late age and remembering each step without checking the video over and over…makes a half-hour dish a two-hour sweaty dish!
Bridget and Keith...Thankyou, thankyou, thankyou... This recipe for Chicken Piccata is easy to follow. The sauce is so good. I didn't change a thing and I will definitely be making this again. 5 Stars...easily.
Trying this tonight. I totally RELY on you guys for new recipes!!! Edit: this turned out excellent: the chicken & the sauce. Love the simplicity. I made this with stuff I normally have in my pantry, fridge, and freezer. No ingredients that you won't use somewhere else within the next 48 hours. I do have one small caveat. At the last minute, I discovered I needed a lemon. I went around the corner and grabbed one from a mini mart. It wasn't rotten, but neither was it fresh. The juice it yielded was just fine, but that pith was super bitter. It did not mellow at all in cooking, was inedible. I have cooked other dishes that rely on braised whole lemon pieces with the pith, and they definitely do mellow. I think the freshness of my lemon was an issue. So, if you're not certain about it how long that lemon has been in your fridge, chances are good the juice is fine, but skip the pith.
@@bobvila4381 Mine was inedible. There are much better recipes for Chicken Piccata available. It’s one of my favorite dishes & I make it often. This is definitely the worst recipe IMO.
The beast crew in the cooking show . You are part of my live . Even though I don’t cook anymore , I feast my eyes with your cooking and baking. Thank you.
@@lilliandisbrowe7370 maybe you've been hanging around the wrong people? I don't know of anyone like you've just described. And doubtful that anyone working in or around "America's Test Kitchen" does either.
@@bkarthur5712 I still think its gross to smell body odor & smelly breath ( coffee, spicy foods, garlic onion breath, yuks), & what if someone accidentally passes gas. That would be terrible.
In case anyone was wondering like me on how much lemon to slice, it was half of the lemon sliced thin plus 3 tablespoons of lemon juice. However i found 3 tablespoon in the sauce to be too lemony so you might have to play around with that. I also found a 10 inch skillet hard to negotiate with 6 chicken pieces (from 2 chicken breast). Particularly when trying to get the chicken in the simmering sauce. I felt i let the sauce simmer for too long. I am going to use a bigger skillet next time.
I make piccata several times but not often, so I have to go back to a recipe to remind myself, anyway most recipes don't call for onions or garlic, but I happen to add them the other day when I made it, and it was one of the most flavorful I've ever done. I'm glad to see your video and you do it as well since it really isn't traditional.
I made this for tonight's dinner, but instead of chicken broth I only had turkey broth and it was still as I imagined it would taste from this video demonstration. This recipe is vibrant and soo simply put together and incredibly delicious My family, including an 8 yo loved it!! Thank you for Sharing..had to subscribe 😊
Very good, have made with orange and equally good. I cook it in my Tramontina stainless skillet that looks just like this one and is my favorite skillet.
I was about to comment about the lack of cappers. LOL. Cappers is one of the first ingredients I add to the pan, post chicken. I crush some with a fork, and leave others whole. I believe cooking them leads to a better depth of flavor throughout the sauce.
Thanks, for the new way of making chicken piccata! I usually use artichoke hearts along with the capers and garlic. And, just before serving, I crumble crispy fried bacon into the sauce. And, I use about a 1/4 cup of white wine, along with the lemon juice and chicken broth. But, I haven't used the lemon peel. I'm definitely going to try that! As a side dish I usually serve spaghetti with garlic and fresh chopped italian parsely and olive oil.
Wow, that whole lemon with pith and all is awesome! I was anxious, but tried it anyway. Now I just want to bottle the sauce to have it on hand. I did use several recipes (as I always do). I used white wine and chicken broth. I mashed some of the capers as another recipe suggested. The thing I loved the most was the whole lemon with the pith. Funny thing is, I didn't even cook chicken breast, I used the sauce on a bit of rotisserie chicken, and just warmed it up in the sauce. It was the sauce I wanted, and it was awesome!
The recipe in the America's Test Kitchen book cooks this in a different sequence and doesn't put the chicken back in the sauce. It reduces the sauce in 2 sections to thicken it. Either way, this is the best chicken piccata I've ever had. It's delicious...restaurant worthy. I use chicken thighs sometimes and they're great in this recipe. For vegetarians, you can make this sauce and pour it on roasted, pan-seared, or grilled veggies.
I took the seeds out, too. The pith really gives an interesting flavor profile. Cooking mellows the pith out but you still get that acidic pith flavor. Served it over garlic noodles. So good.
LOVE chicken piccata !!! Never even thought of cutting the lemon like you did AND ate it along with the chicken. NEVER thought of that and I could just imagine what it tastes like.
Thank you for this recipe. I made the mistake of overthinking it the first time I tried it by adding corn starch to the flour dredge. Big gloopy mistake…. Second time strictly by recipe and it was a huge hit.
I will give this a try, with the brining of the chicken. I have always refused to cook with boneless/skinless chicken, unless I'm doing something like stir-fry, kebabs, etc.. As Bridget pointed out, it has a tendency to be dry and "flavorless."
I used to have to make this à la minute in the restaurant I worked at. It basically followed the same recipe, though I'd make it in a sauté pan for one. It came together so quickly because of the high heat of restaurant stoves. The only difference was pounding the chicken thinner to cook it off quickly. We'd cook the chicken, deglaze the pan, add the flavour, throw the chicken back in, plate the chicken, reduce the sauce, add the capers and parsley, dress the plate. Meanwhile, the chef and I were doing the other plates too. I always handled broiler, too. The two of us would do 100-130 covers on a weekend night. I look back on it and marvel. We're throwing a birthday party for a friend next Friday and I am doing this version. There are four of us and this will be perfect with a small baked potato and some broccolini. I am going to do a watermelon and feta salad with mint. I'll buy some baguettes, too. I can tell they nailed this recipe. Funny, we did sliced lemon in ours also, which is unusual.
Just made this from CI last week. Great recipe. I wait until breasts are on sale to buy in bulk. I make the cutlets and freeze raw. Then I pull two cutlets and scale the recipe to make for one.
Looked great, but I’m not a big fan of lemon seeds! I’d take the time to remove them before slicing! Easter Sunday 2021: well, I made this for our Easter Lunch today. My family loved it. I did remove all the lemon seeds though. Turned out delicious. Chicken was tender and juicy too. Served it with egg noodles and steamed broccoli with cheese sauce.
Just tried it. 🍝 Overall I liked it! But it had to harsh of a flavor of the rind. I think next time I will exclude it and add a touch more salt. We served it over angel hair pasta. I was expecting a bright 🍋 flavor, but was more earthy? Not sure the word. But definitely make it again w alterations. 🐔
Nice recipe, i do 2 things different, i use the little fork style lemon peeler to remove some oily peel strips, dice it up, save it for the end to sprinkle on. I also use chicken stock/base( i use the brand "better than boullion chix base") in place of chix broth as it has much more flavor. Saute' fresh asparagus spears with olive oil & Lawry's garlic salt, plus steamed white rice are good sides with this dish.
That's pretty much how I do it, but I never used the lemon slices. Gonna have to try that. Edit: I gave it a try. My wife liked it. It had a bit too much of a lemon punch for me though.
I've NEVER prepared that. Now, I must. I've always wondered HOW are some chicken breasts NOT super-dry. Now, thanks to Keith, I know! Love his quick, thorough explanations!! I can actually smell that chicken, & lemon wafting my way. Thanks, Keith. 👍👍👍 😄
I highly suggest undercooking the chicken initially and then letting them come up to temp while in the sauce. After my sauce is done, I add the chicken, Cover, and let it sit on a Low heat for several minutes. They come out super moist and juice!!
This is America's Test Kitchen. They don't need any suggestions.
@@iamantiwar2003 no ones perfect
@iamantiwar2003 this is the type of blind faith in authority that leads to unjust wars mate. Check your meaning.
Yes 🎉
@@iamantiwar2003😂
2:43 "You always want to lay chicken cutlets in the pan *away* from you, not *toward* you."
< Proceeds to lay cutlets away from *himself* and toward *Bridget* > 👍 🔥
😂😂😂
🤣
What did Bridgette do to anger the director! We forget he's back there pulling strings.
Director: "drink my cappuccino, will ya, you little pixie!"
I had my doubts about this dish but OMG the depth of flavor was amazing. Better than a restaurant.
I appreciate ATKs attention to the details in every recipe provided. Please keep these videos coming.
This is one of the best dishes ever created. The melding of those flavors is amazing.
My chicken piccata usually turns out quite bland and I realized why after watching this video. I tried everything as in the video - just added a few tbsp of white wine that I was used to adding and I just could not believe the difference. First of all salting the chicken made a huge difference - the pieces were plump and juicy, then adding the lemon rind and parsley took the sauce to a different level. Thank You. I served it with Rice Pilaf and sweet glazed julianed carrots. No restaurant could make it better.
Ok, your description...
I am hungry 🤣
My husband dislikes chicken. I love it. He was willing to try this ... and I had everything that we needed except the parsley. I made the sauce without it. Absolutely delicious. I added fresh oregano to half of the sauce --- it gave it a nice resinous punch. I liked it both ways. I have saved this to make again.
I have made this for my clients, friends, and family, and each time minds are blown. thank you for making me look like a rock star!
I always wondered about adding butter and why it sometimes "broke". Now I see that you've turned off the heat as you've added it to the pan. That's why I always turn to you guys, you educate us in the science of cooking. Big Thanks
I made this for dinner tonight & it was really good, It’s easy & quick.
I seasoned & put in the fridge for 45 minutes before cooking.
i can't wait to try. Such a difference from the usual- whole lemon in the mix and adding the chicken back into the sauce. Also how "skimpy" he was with flour. These are welcome changes to an already great recipe. I serve mine over pasta.
I’ve made this quite a few times to rave reviews! Tonight I tried it with flounder fillets and we loved it just as much! & no pre-prep salt & pepper just directly into the flour & proceed as directed. Soooo delicious! Awesome recipe, thanks for sharing it with us!
I made a triple-sized batch using this recipe and served it at a family gathering. It was absolutely delicious and everyone loved it! Outstanding!......and the consensus was that it was better than any chicken piccata we've had in restaurants!
I have not enjoyed a self-cooked meal as much in many weeks! The ONLY reservation going forward is my late age and remembering each step without checking the video over and over…makes a half-hour dish a two-hour sweaty dish!
Keith, you are a GOD to me now. This recipe is so awesome! Absolutely THE BEST! Thank You ATK
Bridget and Keith...Thankyou, thankyou, thankyou...
This recipe for Chicken Piccata is easy to follow. The sauce is so good. I didn't change a thing and I will definitely be making this again. 5 Stars...easily.
Trying this tonight. I totally RELY on you guys for new recipes!!!
Edit: this turned out excellent: the chicken & the sauce. Love the simplicity. I made this with stuff I normally have in my pantry, fridge, and freezer. No ingredients that you won't use somewhere else within the next 48 hours.
I do have one small caveat. At the last minute, I discovered I needed a lemon. I went around the corner and grabbed one from a mini mart. It wasn't rotten, but neither was it fresh. The juice it yielded was just fine, but that pith was super bitter. It did not mellow at all in cooking, was inedible. I have cooked other dishes that rely on braised whole lemon pieces with the pith, and they definitely do mellow. I think the freshness of my lemon was an issue. So, if you're not certain about it how long that lemon has been in your fridge, chances are good the juice is fine, but skip the pith.
Definitely skip the pith! So bitter 😢
Def dont skip the pith... makes the recipe! Just dont eat to much pith in a bite.
@@bobvila4381 Mine was inedible. There are much better recipes for Chicken Piccata available. It’s one of my favorite dishes & I make it often. This is definitely the worst recipe IMO.
I had a similar experience and will not be putting lemon rind in mine ever again. Real juice is plenty.
@@bobvila4381If you can't taste the pith in this recipe you might have covid 🤮
Because so many people feel chicken breasts need a flavor kick, piccata is absolutely ideal. Excellent recipe and demo. 👍
Now try it with boneless skinless chicken thighs....
@Jason Young Chicken thighs are my favorite indeed but since they are naturally flavorful, I rarely sauce them up.
The beast crew in the cooking show . You are part of my live . Even though I don’t cook anymore , I feast my eyes with your cooking and baking. Thank you.
This is my second time watching his cooking & I find she stands so close to him every time. Give some space!
Are you jealous? LOL
@@bkarthur5712 no, I wouldn't want someone to give me their headlice, to smell their body odor ^ smelly breath, gross.
@@lilliandisbrowe7370 maybe you've been hanging around the wrong people? I don't know of anyone like you've just described. And doubtful that anyone working in or around "America's Test Kitchen" does either.
@@bkarthur5712 I still think its gross to smell body odor & smelly breath ( coffee, spicy foods, garlic onion breath, yuks), & what if someone accidentally passes gas. That would be terrible.
@@bkarthur5712 I was thinking the same thing lol
Really happy. I have all the stuff to make this right now.
In case anyone was wondering like me on how much lemon to slice, it was half of the lemon sliced thin plus 3 tablespoons of lemon juice. However i found 3 tablespoon in the sauce to be too lemony so you might have to play around with that. I also found a 10 inch skillet hard to negotiate with 6 chicken pieces (from 2 chicken breast). Particularly when trying to get the chicken in the simmering sauce. I felt i let the sauce simmer for too long. I am going to use a bigger skillet next time.
I make piccata several times but not often, so I have to go back to a recipe to remind myself, anyway most recipes don't call for onions or garlic, but I happen to add them the other day when I made it, and it was one of the most flavorful I've ever done. I'm glad to see your video and you do it as well since it really isn't traditional.
I use a splash of white wine. And normally also coat with panko and parmezan. But I will try this 👍.
That's not the same recipe when you use panko and parmesan.
I made this for tonight's dinner, but instead of chicken broth I only had turkey broth and it was still as I imagined it would taste from this video demonstration. This recipe is vibrant and soo simply put together and incredibly delicious My family, including an 8 yo loved it!! Thank you for Sharing..had to subscribe 😊
I've made this dish three times now it is great!
I follow this recipe and it’s absolutely flawless!
Very good, have made with orange and equally good. I cook it in my Tramontina stainless skillet that looks just like this one and is my favorite skillet.
I made this a few times and it always comes out fabulous. Thanks You !
I was about to comment about the lack of cappers. LOL. Cappers is one of the first ingredients I add to the pan, post chicken. I crush some with a fork, and leave others whole. I believe cooking them leads to a better depth of flavor throughout the sauce.
Thanks, for the new way of making chicken piccata! I usually use artichoke hearts along with the capers and garlic. And, just before serving, I crumble crispy fried bacon into the sauce. And, I use about a 1/4 cup of white wine, along with the lemon juice and chicken broth. But, I haven't used the lemon peel. I'm definitely going to try that! As a side dish I usually serve spaghetti with garlic and fresh chopped italian parsely and olive oil.
WOW!!! Chicken Piccata Masterclass thank you so much
What "vegetable oil" is being used here? It does make a difference.
Breast has no flavor, I buy thighs, bone them, you wudnt believe the flavor! Pound if u want, not necessary!!
Wow, that whole lemon with pith and all is awesome! I was anxious, but tried it anyway. Now I just want to bottle the sauce to have it on hand. I did use several recipes (as I always do). I used white wine and chicken broth. I mashed some of the capers as another recipe suggested. The thing I loved the most was the whole lemon with the pith. Funny thing is, I didn't even cook chicken breast, I used the sauce on a bit of rotisserie chicken, and just warmed it up in the sauce. It was the sauce I wanted, and it was awesome!
The recipe in the America's Test Kitchen book cooks this in a different sequence and doesn't put the chicken back in the sauce. It reduces the sauce in 2 sections to thicken it. Either way, this is the best chicken piccata I've ever had. It's delicious...restaurant worthy. I use chicken thighs sometimes and they're great in this recipe. For vegetarians, you can make this sauce and pour it on roasted, pan-seared, or grilled veggies.
I took the seeds out, too. The pith really gives an interesting flavor profile. Cooking mellows the pith out but you still get that acidic pith flavor. Served it over garlic noodles. So good.
LOVE chicken piccata !!! Never even thought of cutting the lemon like you did AND ate it along with the chicken. NEVER thought of that and I could just imagine what it tastes like.
Fantastic!! I made it today and it was so so good l like it very much quick and fast. Thank you so much for a wonderful recipe. 🙏🙏
Loved the tip for preparing the chicken breasts - cut off the thin half, then butterfly the thick half. Makes so much sense.
Thank you for this recipe. I made the mistake of overthinking it the first time I tried it by adding corn starch to the flour dredge. Big gloopy mistake…. Second time strictly by recipe and it was a huge hit.
Mmmmm. Fantastic!
Not too long, not too difficult. Thank you.
✅ 👋
This is the best recipe ever for Chicken Piccata!
It's my favorite thing to order when on the menu! Now I can make it so very easily! Yay!
this was the third chicken picatta recipe video I watched and definitely the one im gonna try. thanks!
This is my favorite way to eat chicken. My grandmother taught me how to cook this the same way her mother taught her how to cook it.
I’m going to try this recipe. Thank you for sharing.
I will give this a try, with the brining of the chicken. I have always refused to cook with boneless/skinless chicken, unless I'm doing something like stir-fry, kebabs, etc.. As Bridget pointed out, it has a tendency to be dry and "flavorless."
This is the best recipe!
Just made this along with video. It came out delicious, served with rice and peas on the side. Thanks for the lesson.
I love this Recipe for piccata , it’s my new favorite
I'm being asked to make this weekly now. This recipe is perfect.
I used to have to make this à la minute in the restaurant I worked at. It basically followed the same recipe, though I'd make it in a sauté pan for one. It came together so quickly because of the high heat of restaurant stoves. The only difference was pounding the chicken thinner to cook it off quickly. We'd cook the chicken, deglaze the pan, add the flavour, throw the chicken back in, plate the chicken, reduce the sauce, add the capers and parsley, dress the plate. Meanwhile, the chef and I were doing the other plates too. I always handled broiler, too. The two of us would do 100-130 covers on a weekend night. I look back on it and marvel.
We're throwing a birthday party for a friend next Friday and I am doing this version. There are four of us and this will be perfect with a small baked potato and some broccolini. I am going to do a watermelon and feta salad with mint. I'll buy some baguettes, too.
I can tell they nailed this recipe. Funny, we did sliced lemon in ours also, which is unusual.
Love Keith - very helpful and straightforward,
Looks really easy, def gonna try it thanks!
I make this one all the time it's the best!
Tnx for this recipe.
Just made this from CI last week. Great recipe. I wait until breasts are on sale to buy in bulk. I make the cutlets and freeze raw. Then I pull two cutlets and scale the recipe to make for one.
Fantastic dish, lots of flavor and looks so juicy and tender.
This is my favorite chicken piccata recipe! Comes out perfect. Thank you!
Looked great, but I’m not a big fan of lemon seeds! I’d take the time to remove them before slicing!
Easter Sunday 2021: well, I made this for our Easter Lunch today. My family loved it. I did remove all the lemon seeds though. Turned out delicious. Chicken was tender and juicy too. Served it with egg noodles and steamed broccoli with cheese sauce.
You two are the best, and hugely hilarious! I learn so much from you!!
Just tried it. 🍝 Overall I liked it! But it had to harsh of a flavor of the rind. I think next time I will exclude it and add a touch more salt. We served it over angel hair pasta. I was expecting a bright 🍋 flavor, but was more earthy? Not sure the word. But definitely make it again w alterations. 🐔
EXCELLENT RECIPE! VERY DELICIOUS!
Nice recipe, i do 2 things different, i use the little fork style lemon peeler to remove some oily peel strips, dice it up, save it for the end to sprinkle on. I also use chicken stock/base( i use the brand "better than boullion chix base") in place of chix broth as it has much more flavor. Saute' fresh asparagus spears with olive oil & Lawry's garlic salt, plus steamed white rice are good sides with this dish.
Lemons are the star of the sauce! Superb
My favorite dish ever of all time, will be trying out this recipe for sure
Lovely dish
I like your usage of shallots n garlic
Never had it so good! Great directions.
Best ever. Made it twice already!!
Great recipe thanks for sharing!!
This is my third time making it. I have to play the video every time 😂 But it comes out great. Thank you
This looks really good.
Thanks. Looks wonderful!
She reacts so nicely for the chef and the food.
I made this and it was heavenly...
I like watching Keith. Bring him back soon
Yes. He’s smart and ever so dreamy.
I like that chef 👨🍳. Good explaining.
Super recipes... So much like my sir 🙏🙏🙏🙏
Just made it ! One of my wife’s favorites and it was terrific. Many good hints and tips.
I’m definitely going to make your version of chicken piccata! Thanks, Bob Campbell
I add a white wine to the sauce. It adds a richer flavor.
Great recipe with a solid tip on the lemon full spice.
That is absolutely delicious looking iv made this dish before but not like this one !!♥️
I just made this for the third time in my life, I almost did what you said but didn’t add the chicken the second time. I will try that next time
i made this and it was really good! thank you for a great recipe :)
Got all excited again about doing his recipe again.
Great recipe! Just tried it for dinner. Everyone loved it!
Hello! We love you ladies
Perfect recipe, family loved it !
Have loved ❤️ your show for years. Thank you for sharing...
Wow that looks amazing! ❤
I love chicken piccata!!! 👍🏼
I've made this twice...so good!!!!
Made this tonight..so good! Thank you ATK!
That's pretty much how I do it, but I never used the lemon slices. Gonna have to try that.
Edit: I gave it a try. My wife liked it. It had a bit too much of a lemon punch for me though.
Literally only a few drops to the sauce...apply lemon for taste directly to breasts before eating for personal preference!
Tomorrow's night dinner with guests! Thanks
I didn't come back to post the results of this dish. For the past 2 years I have bee asked to prepare this dish more than a dozen times. Thanks ATK!
Best chicken piccata i have ever had
I just made this. Turned out delicious.
I've NEVER prepared that. Now, I must. I've always wondered HOW are some chicken breasts NOT super-dry. Now, thanks to Keith, I know! Love his quick, thorough explanations!!
I can actually smell that chicken, & lemon wafting my way. Thanks, Keith. 👍👍👍 😄
YUM! Can’t wait to try this.
Can’t wait to make it.😊
Great tips! I found to avoid dry chicken breasts I soak them in milk for a few hours before cooking. Works for us.