CHICKEN PICCATA

DINNER AT HOME

My Wife and Daughter love the Chicken Piccata from California Pizza Kitchen (CPK) and order it all the time.  Never was my favorite so I avoided it and always went for the BBQ Chicken Pizza.  My Wife requested Chicken Piccata for dinner so I went to work researching a few recipes.  I ended up using a recipe from Giada De Laurentiis from the Food Network.  I was not happy with the sauce as we were making this so we improvised a lot.  The recipe calls for 1/3 cup of Lemon Juice, 1/2 cup of Chicken Stock, Olive Oil, Butter, Capers and Parsley.  First off I seasoned the flour with salt, pepper and Flavor God Lemon/Garlic Seasoning.  Also seasoned the Chicken on both sides with the same.  Added more Chicken Stock, Chicken Bouillon and lots more Butter to the sauce.  Used only 1/4 cup of Lemon Juice. 

Served with Angel Hair Pasta, Parmesan Cheese and Parsley.  This was the best Chicken Piccata I have ever tasted.  It came out amazing and both my Wife, Daughter and a Friend said it was much better than CPK.  Victory with my Piccata! 

Click link below to view the recipe that we used as a base;

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809

CHICKEN PICCATA

CHICKEN PICCATA, BRUSCHETTA AND GRILLED TAKO

TWEAKED THE RECIPE TO MAKE A DELICIOUS SAUCE

 

CHICKEN PICCATA - DINNER AT HOME

 CHICKEN PICCATA

DINNER AT HOME

Improvised a homemade recipe for Chicken Piccata and it came out pretty darn good.  Entire family finished their plate and all were very satisfied.  This is a very fast and easy recipe that delivers a lot of flavor to a piece of chicken.  Serve with pasta and you have a dish worthy of an Italian restaurant for a fraction of the cost.

CHICKEN PICCATA

FINELY DICED ONION AND GARLIC SAUTEED IN BUTTER AND OLIVE OIL.
COOKED AND THEN DEGLAZED WITH WINE WINE AND REDUCED

ADDED TWO SMALL CANS OF SLICED MUSHROOMS BECAUSE WE HAD A CASE OF THEM 

BONELESS SKINLESS CHICKEN BREASTS CUT IN HALF

DREDGED CHICKEN IN SEASONED ALL PURPOSE FLOUR

COOK CHICKEN IN TWO TABLESPOONS OF BUTTER AND THREE TABLESPOONS OF OLIVE OIL

BROWN CHICKEN FOR ABOUT 3 MINUTES ON EACH SIDE.  BE CAREFUL NOT TO BURN THE BUTTER.  I DID AND HAD TO CLEAN PAN AND START OVER 

ADDED LEMON JUICE, CAPERS AND CHICKEN STOCK TO BUTTER AND OLIVE OIL AND THEN
PLACED THE ONION, GARLIC AND MUSHROOM MIXTURE INTO THE PAN ALONG WITH THE CHICKEN.  LET SIMMER UNTIL EVERYTHING WAS HEATED THROUGH

SERVED ON BED OF LINGUINE WITH A LITTLE PARMESAN CHEESE AND PARSLEY.
HONESTLY....THIS WAS DELICIOUS!