Whenever I want to elevate a simple chicken dinner into something elegant and restaurant-worthy, I turn to chicken piccata ...

Chicken piccata is anything but shy. Rightfully exalted for its brazen, punchy, pull-no-punches demeanor, chicken piccata is ...

Let sauce thicken slightly, about 2 minutes, then return chicken to pan and toss gently to coat in sauce. Season as needed. Serve chicken in skillet or on a warmed serving platter, with sauce ...

You then toss the meatballs into the sauce, simmer for about five minutes, and then you’re ready to serve! If your mouth isn’t watering yet, you’re not a true chicken piccata fan.

Chicken piccata is a classic Italian American dish made from pan-fried chicken cutlets, lemon, capers and parsley with a rich buttery sauce. The bold flavors are zesty and bright, but often the ...

Drizzle a few spoonfuls of sauce over each fillet and serve. Tips Make chicken piccata using the same method: Use two boneless skinless chicken breasts or 4 cutlets (about 1½ pounds or 680 grams).

Stir in lemon zest, parsley and chopped capers. Season with salt and pepper to taste. Make scallion rice or mashed potatoes. Top with chicken and pour sauce over chicken.