How to Make Lemony Chicken Piccata

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!!

I appreciate ATKs attention to the details in every recipe provided. Please keep these videos coming.

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 > 👍

I had my doubts about this dish but OMG the depth of flavor was amazing. Better than a restaurant.

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.

This is one of the best dishes ever created. The melding of those flavors is amazing.

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

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’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 this for dinner tonight & it was really good, It’s easy & quick. I seasoned & put in the fridge for 45 minutes before cooking.

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.

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.

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.

Keith, you are a GOD to me now. This recipe is so awesome! Absolutely THE BEST! Thank You ATK

Really happy. I have all the stuff to make this right now.

Because so many people feel chicken breasts need a flavor kick, piccata is absolutely ideal. Excellent recipe and demo. 👍

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.

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.

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!