Chicken Piccata | Dinner at Five; Cook with Me

Summary by Krater

The video demonstrates how to make chicken piccata from scratch, starting with slicing and drying chicken breasts, preparing a flour dredge with garlic and spices, and pan-searing the chicken. It concludes with making a velvety lemon, caper, and butter sauce and serving the chicken garnished with parsley.

From the video

Answers: How do I make chicken piccata?

• chicken piccata
• dredging chicken
• pan-searing chicken
• lemony pan sauce
• butter emulsion technique

Ingredients

• 1 1/2 lbs boneless skinless chicken breast
• 1/3 cup all-purpose flour
• 1 tsp granulated garlic
• kosher salt
• pepper
• 1 large shallot
• 2 lemon
• 1 to 1 1/2 tbsp capers
• 6 tbsp unsalted butter
• parsley
• olive oil
• chicken stock

What it concludes

• Patting chicken dry on paper towels prevents steaming in the pan and helps achieve a nice golden sear.
• Dredging the chicken in flour creates a thin crust for searing and thickens the sauce at the end.
• Using olive oil instead of avocado oil imparts a fruity flavor to the dish.
• Adding cold butter to the pan off the heat and swirling constantly creates a velvety emulsion without breaking the sauce.