Hamdi Saidani Bobby Flay Chicken Piccata features chicken breasts, salt, pepper, flour, butter, olive oil, lemon juice, chicken stock, capers, and parsley. It takes 30 minutes and serves 4.
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🧡 Why You’ll Love This Chicken Piccata Recipe:
- Rich Flavors: The combination of butter, lemon juice, and capers creates a tangy and savory sauce.
- Elegant Presentation: Looks impressive and is suitable for both casual meals and special occasions.
- Healthy Option: Lean chicken breasts provide a good source of protein.
❓ What Is Bobby Flay Chicken Piccata Recipe?
Bobby Flay’s Chicken Piccata is made with chicken breasts, lemon juice, chicken stock, and capers, creating a flavorful and tangy dish.
🍗 Bobby Flay Chicken Piccata Ingredients
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
🥘 How To Make Bobby Flay Chicken Piccata
- Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a skillet, melt butter with olive oil over medium-high heat. Cook 2 pieces of chicken for 3 minutes on each side until browned. Transfer to a plate.
- Add 2 more tablespoons of butter and 2 tablespoons of olive oil to the skillet. Cook remaining chicken for 3 minutes on each side until browned. Transfer to a plate.
- Add lemon juice, stock, and capers to the pan. Bring to a boil, scraping up brown bits. Check seasoning.
- Return chicken to the pan, and simmer for 5 minutes. Remove chicken, whisk 2 tablespoons butter into the sauce, pour over chicken, and garnish with parsley.
💭 Recipe Tips
- Butterfly Chicken Evenly: Ensures even cooking and tender meat.
- Use Fresh Lemon Juice: Fresh lemon juice brightens the flavor more than bottled juice.
- Hot Pan, Crispy Chicken: Ensure the butter and oil are sizzling hot before adding the chicken to achieve a crispy crust.
🥗 What To Serve With Chicken Piccata?
Serve Chicken Piccata with Corn Potato Salad,Caesar Salad,Orzo Salad,Zucchini Pasta,Pickled Cucumbers,Twice Baked Sweet Potatoes,Lasagna,Crunchy Rice, Italian Frittata, Stuffed Poblano Peppers.
🎚 How To Store Leftovers Chicken Piccata?
- In the fridge: Store leftovers chicken piccata in an airtight container for 3 days.
- In the freezer: Store leftovers chicken piccata in a sealed container for 2 months.
🥵 How To Reheat Leftovers Chicken Piccata?
- In the oven: Reheat leftovers chicken piccata for 10 minutes at 350°F.
- In the microwave: Reheat leftovers chicken piccata on high for 2 minutes.
- On the stove: Reheat leftovers chicken piccata on medium heat for 5 minutes.
- In the air-fryer: Reheat leftovers chicken piccata for 5 minutes at 350°F.
FAQ’S:
Can I Use Chicken Thighs Instead Of Chicken Breasts In Chicken Piccata?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts in Chicken Piccata. Adjust the cooking time as thighs may require a few extra minutes to cook through.
What Is The Difference Between Chicken Piccata And Chicken Marsala?
Chicken Piccata is made with a lemon-butter sauce and capers, while Chicken Marsala features a sauce made with Marsala wine and often includes mushrooms. They differ in flavor profile and ingredients used for the sauce.
How Do I Prevent The Chicken From Sticking To The Skillet When Cooking Chicken Piccata?
To prevent sticking, ensure the skillet is well-heated before adding the chicken. Use enough butter and olive oil mixture to coat the bottom of the skillet, which helps create a non-stick surface during cooking.
How Can I Make Chicken Piccata With A Thicker Sauce?
To thicken the sauce in Chicken Piccata, simmer it uncovered for a few extra minutes after adding the lemon juice, stock, and capers.
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Bobby Flay Chicken Piccata Nutrition Facts
- Calories: 490
- Total Fat: 38g
- Saturated Fat: 14g
- Trans Fat: 0.7g
- Polyunsaturated Fat: 3.2g
- Monounsaturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 600mg
- Dietary Fiber: 0.8g
- Sugars: 0.9g
- Protein: 29g
- Potassium: 313.6mg
Bobby Flay Chicken Piccata
Description
Bobby Flay Chicken Piccata features chicken breasts, salt, pepper, flour, butter, olive oil, lemon juice, chicken stock, capers, and parsley. It takes 30 minutes and serves 4.
Ingredients
Instructions
- Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a skillet, melt butter with olive oil over medium-high heat. Cook 2 pieces of chicken for 3 minutes on each side until browned. Transfer to a plate.
- Add 2 more tablespoons of butter and 2 tablespoons of olive oil to the skillet. Cook remaining chicken for 3 minutes on each side until browned. Transfer to a plate.
- Add lemon juice, stock, and capers to the pan. Bring to a boil, scraping up brown bits. Check seasoning.
- Return chicken to the pan, and simmer for 5 minutes. Remove chicken, whisk 2 tablespoons butter into the sauce, pour over chicken, and garnish with parsley.
Notes
- Butterfly Chicken Evenly: Ensures even cooking and tender meat.
Use Fresh Lemon Juice: Fresh lemon juice brightens the flavor more than bottled juice.
Hot Pan, Crispy Chicken: Ensure the butter and oil are sizzling hot before adding the chicken to achieve a crispy crust.