I added a couple of other ingredients just to make the sauce taste even better, some chicken stock, heavy cream and butter to give it a silky smooth finish. In a shallow bowl, beat the egg whites and 1 teaspoon of water together. Sprinkle both sides with salt and pepper. Place pan on medium heat, add white wine and reduce. Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. The sauce is what makes chicken piccata and is made using capers, lemon juice and a splash of white wine. See The Recipe- (warning, jumping to recipe can result in missing important information including alternative ingredients and tips. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Pasta is a favorite but rice, couscous or any vegetable would all be good to have alongside your chicken piccata recipe. It also doesn’t require a lot of side dishes to go along with it. Ingredients 8 boneless skinless chicken breast halves (4 ounces each) 1/2 cup egg substitute 2 tablespoons plus 1/4 cup dry white wine or chicken broth. It’s a really simple recipe and can easily come together in less than 30 minutes. making this creamy chicken piccata recipe Veal is the traditional choice of meat to use but chicken is cheaper and easier to source. The word piccata is Italian and refers to a food that’s been flattened or pounded. 3 teaspoons extra-virgin olive oil, divided 1/3 cup all-purpose flour, divided 2 cups reduced-sodium chicken broth cup white wine 2 tablespoons lemon. This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top. This classic chicken piccata has a twist to it by adding a splash of cream to the sauce, making it the best creamy chicken piccata recipe you might ever taste!Ĭhicken piccata is a classic Italian dish that’s been around for a long time.
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