Peel and dice half the onion and add to the pan. Reduce the heat to medium and add in the other 1/2 tablespoon of extra-virgin olive oil to the pan drippings. Remove the chicken when there is no pink left in the center, place on a cutting board and tent with foil to keep warm.
#Giada delaurentis chicken piccata full#
While that's cooking, fill a stock pot 3/4 full with water and set the heat to high to boil the water for the pasta. (If it's a particularly thin piece it may take less, if thicker a few minutes more). Add the chicken to the pan and cook each side for about three minutes, give or take. While that's melting, lightly dreg both sides of each cutlet in the flour. Once that's hot, toss in 2 tablespoons of the butter.
Heat a pan to medium-high heat and add in 2 tablespoons of extra virgin olive oil.
Optionally, use granulated garlic and your favorite seasoning blend (I prefer my homemade lemon pepper seasoning). Then season both sides of all three cutlets with salt and pepper, to taste. Measure out the flour onto a large plate. You'll have an extra cutlet, so store it in the fridge for later. If it's too thick or uneven, cover both sides in plastic wrap and pound flat until it's a uniform thickness (I almost never do this). Cut each breast in half lengthwise so each half is about the thickness of a cutlet. Wash and dry the chicken breasts, then trim excess fat. Granulated garlic and homemade lemon pepper seasoning, to taste (optional)Ģ 1/2 tablespoons of genuine extra virgin olive oilĤ tablespoons of salted butter (I LOVE this pastured butter)ģ/4 cup of chicken stock (low-sodium, unsalted or homemade)ģ/4 cup of dry white wine (I used sauvignon blanc)Ĩ ounces (1/2 a package) of capellini (or angel hair pasta) ( I recommend Pink Himalayan, Celtic or Utah sourced salt)
#Giada delaurentis chicken piccata cracked#
A lightened up and more aromatic version of the classic chicken piccata recipe.Īdapted from Giada De Laurentiis' Chicken Piccataġ 1/2 boneless skinless chicken breasts, fat trimmed & cut in half lengthwiseġ/4 cup unbleached all-purpose flour (season it if desired)įine sea salt and cracked black pepper, to taste (for chicken and sauce) Organic lemon pepper chicken cutlets sauteed in butter and olive oil then topped with a tangy sauce made from pan drippings, stock, white wine, fresh lemon juice, capers, artichoke hearts, onion and garlic. In that case, have at it!Ĭhicken Piccata with Artichokes, Onion, Garlic & Capellini Unless you have a love affair with butter. Honestly, you don't need an exorbitant amount of fat when you have additional flavor from the aromatics (onion, garlic), artichokes and wine. That's cause it uses less butter, garlic and flour. SO much flavor in every bite!Īnd my version is slightly healthier than other recipes floating around the interwebs. But, I strongly urge you to try it my way. You're welcome to make Giada's simpler version if you don't care for onion, garlic, artichokes or wine. This dish trumps anything else I've made. Yesterday I bit the bullet and snagged a tiny bottle.Īnd made an adapted version of Giada De Laurentiis' Food Network recipe. I've been meaning to purchase capers for awhile now, but kept putting it off. I learned to accept them in certain circumstances. However, after a chicken piccata or two, my opinion of capers changed dramatically. Okay, maybe that's a strong word, but I strongly disliked it, especially the lox. I was perfectly happy to serve it to eager customers, but the idea of eating it myself.was revolting. One of the most popular savory items was a plain bagel with plain cream cheese, capers and lox (smoked salmon). I believe this stems from years ago when I worked at a bagel shop.
The reason? I loathed capers outside of this dish. I've eaten classic chicken piccata numerous times at fancy Italian joints, but for one simple, particular reason I never attempted to cook it at home.
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