Alton Brown's Chicken Piccata combines tender pan-fried chicken thighs with briny capers, zippy lemon juice, and tart white ...

We recently chatted with Giada De Laurentiis following the release of her new cookbook, Super-Italian: More Than 110 ...

So, Lemon chicken piccata is on the menu today! And yes, it's delicious because Uncle Adam here doesn't let you down!. It's ...

Stir in lemon juice, capers, remaining butter and parsley. Give the skillet a shimmy and stir to help the sauce emulsify. Let sauce thicken slightly, about 2 minutes, then return chicken to pan ...

The chicken for piccata is typically dredged only ... but you can always use a heavy pan or rolling pin. This recipe calls for a Meyer lemon, a sweeter, more fragrant citrus that won't add as ...

Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this ...

About Chicken Piccata With Bread Salad Recipe : Batter fried chicken breast with a salad of baked bread, tomatoes, olives and peppers. A great snacking option to indulge in! In a bowl mix the tomatoes ...

Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes. Serve.

Cook down for 2-3 minutes. Add in Chicken broth and whisk. Stir in lemon zest, parsley and chopped capers. Season with salt and pepper to taste. Make scallion rice or mashed potatoes. Top with ...

Set aside. To make the chicken piccata, return the pan to the heat and add 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook the chicken for 2 minutes on each side ...