View allAll Photos Tagged piccata
Mine: Chickun Piccata
His: Seitan Marsala
We're getting chummier with the owner at our favorite haunt and are getting some good tips (and a few recipes). We ventured out because I'm workbound this weekend. Snow, no snow, I'm stuck in.
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Why Veganism:
Veal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/11/veal-scallo...
For over 1900 delicious recipes and mouthwatering food images, please go to:
Lightly battered pan-fried chicken breast with an elegant white wine lemon sauce. It’s like Chicken Piccata, but with a thicker sauce and more of it. No capers and with subtle lemon flavor. It’s got a terrific crust that soaks up the sauce! A lovely restaurant dish that’s simple to make at home.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/12/chicken-fra...
For over 1900 delicious recipes and mouthwatering food images, please go to:
Chicken Piccata
A Nice Valentine's Day Meal!
I love Chicken Piccata. It's so yummy. I have been meaning to make this since I had it in Rosewell, NM several years ago. It pairs wonderfully with a good white wine and pasta.
In between taking pictures of ruins, museum pieces, and buildings, I like to stop and capture local wildflowers. Here's a patch of celosia piccata I snapped while visiting the archaeological site of ancient Troy.
Follow me on Twitter @arturoviaggia
Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help cut through the richness.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/08/monkish-pic...
For over 1900 delicious recipes and mouthwatering food images, please go to:
With roasted red potatoes and mixed vegetables. From the Corner Cafe at Tunxis Community College in Farmington, CT.
Veal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. A velvety veal demi-glace make this simple dish extra special.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2024/03/veal-scallo...
For hundreds more delicious recipes and mouthwatering food images, please go to:
poor veal + i'm feeling lucky =
ericsfood.blogspot.com/2006/08/poor-mans-veal-piccata.html
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The General Foods Kitchens Cookbook
Random House, 1959
Illustrations by Mary Ronin
My good friend Nancy (turtlemom4bacon) inspired me to post some of my recipes and to share with you guys my photos of my recipes. Like Nancy says "this sauce is out of this world"
CHICKEN PICCATA
1 1/2 pounds thin cut chicken breast (or use 4 - 6 ounce whole chicken breast and pound thin with a meat mallet)
1/2 cup lemon juice
1/2 cup white wine
1 cup chicken stock
6 thin half-moon lemon slices
3 tablespoons olive oil
5 tablespoons unsalted butter, divided
3 tablespoons fresh chopped parsley
All purpose flour for dredging
1 medium onion, chopped
2 cloves garlic, chopped
Salt & pepper to taste
On medium high heat, preheat the olive oil in a large deep nonstick skillet.
Season the flour with salt & pepper.
Dredge 2 tablespoons of butter in the seasoned flour and set aside.
When the oil is hot, add one tablespoon of butter, and the butter is melted add the chicken.
Cook for 3 or 4 minutes on each side or until the chicken is cooked through.
Remove the chicken from the pan and add the onions in with the pan juices.
Cook until soft and translucent about 2 minutes.
Add garlic and cook for 30 seconds.
Add the wine and let cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half.
Add the chicken stock and 2 tablespoons of butter and season with salt & pepper.
Cook until the liquids reduce by half about 5 to 6 minutes.
Add the chicken back in with the liquids, 2 tablespoons of the dredged butter and lemon juice.
Cook for 2 minutes or until the sauce thickens and then add the parsley and lemon slices and cook for 30 seconds.
Serve this amazing Chicken Piccata with a side of angel hair pasta to soak up all of those delicious juices.
ENJOY!
This dish is so delish. I love it and so will you!! This is another day I made this dish. You can tell here I used Meyer Lemons and one i woud suggest to use.
My good friend Nancy (turtlemom4bacon) inspired me to post some of my recipes and to share with you guys my photos of my recipes. Like Nancy says "this sauce is out of this world"
CHICKEN PICCATA
1 1/2 pounds thin cut chicken breast (or use 4 - 6 ounce whole chicken breast and pound thin with a meat mallet)
1/2 cup lemon juice
1/2 cup white wine
1 cup chicken stock
6 thin half-moon lemon slices
3 tablespoons olive oil
5 tablespoons unsalted butter, divided
3 tablespoons fresh chopped parsley
All purpose flour for dredging
1 medium onion, chopped
2 cloves garlic, chopped
Salt & pepper to taste
On medium high heat, preheat the olive oil in a large deep nonstick skillet.
Season the flour with salt & pepper.
Dredge 2 tablespoons of butter in the seasoned flour and set aside.
When the oil is hot, add one tablespoon of butter, and the butter is melted add the chicken.
Cook for 3 or 4 minutes on each side or until the chicken is cooked through.
Remove the chicken from the pan and add the onions in with the pan juices.
Cook until soft and translucent about 2 minutes.
Add garlic and cook for 30 seconds.
Add the wine and let cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half.
Add the chicken stock and 2 tablespoons of butter and season with salt & pepper.
Cook until the liquids reduce by half about 5 to 6 minutes.
Add the chicken back in with the liquids, 2 tablespoons of the dredged butter and lemon juice.
Cook for 2 minutes or until the sauce thickens and then add the parsley and lemon slices and cook for 30 seconds.
Serve this amazing Chicken Piccata with a side of angel hair pasta to soak up all of those delicious juices.
ENJOY!