- If you're looking for
an easy weeknight meal that's sure to please, then you've got to try my
chicken piccata recipe. And if you like this video, don't forget to hit that
like button and subscribe. Hey, you're watching Preppy Kitchen, where I, John Kanell, teach you how to make delicious homemade dishes to share with your family and friends. This piccata will be
ready before you know it, so let's get started. Piccata means pounded thinly. So, you can have all kinds of piccata but for chicken piccata, we're
going to use chicken breasts, slice them down the middle,
then pound them thinly. These cook up so fast,
and you're giving them more surface area to absorb flavor. Seems scary to have a knife
so close to your hand, but it's actually safer when
you know where your hand is. This could be a bit messy, so you might notice
that I have a big sheet of plastic out here. I'm just gonna cover the chicken over, so you don't get any like
weird stuff flying around. Use the flat end of your poultry hammer or whatever hammer you have, and just (hammer slapping) give it a nice pound. You're not pounding your
chicken into oblivion. You want to have maybe about half an inch, a little bit less. If you go too far, it's gonna fall apart, and that's just not, that's too much. Pound within reason. All right, so my chicken
breast is nice and thin. Sprinkle a little salt
on there, be judicious, and crack some pepper too, flip them over and season the other side as well. I love this pepper mill so much. Wash those hands. (chime) This prep happens so quickly. The next step is to dredge
the chicken in some flour. So I have about 1/3 of a cup of flour, you can use a shallow dish or a bowl. And we're just going to coat it in flour. So, shake off the excess and
repeat for the other sides. It's like the easiest
way of cooking chicken. This is the perfect weeknight meal when you want to make
something that's really fast but that no one's going to complain about. Chicken piccata is here to the rescue. The chicken's all prepped. For this recipe, I want about
1/2 a cup of lemon juice. I forgot to use my strainer. Strain those seeds out. Always give your lemons
a roll before juicing, makes them juicer. My pan is over medium high heat, I'm adding a generous
two tablespoons of butter and two tablespoons of olive oil. So while the butter's melting we're going to open up our wine. The wine can be skipped. You could just use more
chicken stock if you want, but hello? This is so nice together. It really adds a nice brightness of flavor and compliments the lemon. (cork pops) Hm. Add those chicken pieces
right onto the skillet. You can cook this in batches or you can cook them all together. It kind of depends on the size of your cutlets and the
size of your skillet. These are really big cutlets,
I'll be doing two batches. After about three minutes,
you can flip it over. It should be nice and
golden on both sides. If you see any black bits in
the pan, that's totally okay. Those are the milk solids from your butter that have just really really caramelized up. Don't worry about it. (sizzle) Setting this chicken aside
and doing my next batch. So while this chicken's
cooking, we can just complete the sauce in this
mixing cup right here. I already have the lemon juice. I'm going to add one cup of white wine and half
a cup of chicken stock. There you go. Alright that mixed itself. Okay, it looks like my chicken's done. I'm going to remove it onto a plate. I lowered the heat. I'm adding my stock, wine and lemon juice right now. (sizzle) The alcohol in the
wine's going to cook off. It's gonna de-glaze the
pan and it's gonna reduce. While your sauce is reducing, go ahead and give a handful of parsley a rough chop using my little
baby cutting board (laughs). I drained and rinsed a
quarter cup of capers. These are going to give you a ton of like briny, amazing flavor. So go ahead and add those in now. This is just about screaming hot, I should not have touched that, but it's also reduced by half. So we're ready to go on to the next step. Once your sauce is done, give it a taste and then season with salt
and pepper accordingly. I think this tastes perfect but you might want a dash of
salt or maybe some more pepper. This sauce is a little
astringent right now because of all the acids. So we're going to add two
tablespoons of butter right into the pan and let that
just mellow everything out. Butter fixes everything. Once your butter is melted you're going to add the chicken
breasts back into the pan. They shrink after cooking,
so now they all fit. Isn't that nice? Spoon the sauce over the chicken. This smells so nice. Okay. Garnish with your
beautiful chopped parsley all right over there. It's a lot of parsley,
but that's how I like it. If you're serving this
straight from the pan you can add some lemon
wedges in here to really just make it so beautiful,
and serve it right away. But, I love to serve this over a big bed of pasta
because everybody likes pasta. If you liked this video check out my quick and
easy savory playlist. I'll see you in the next video. (John slurping)
