Chef’s Nectar, “ Chicken Piccata” personnel Favorite !😋🥰👌


Chicken Piccata is one of my all time favorite dishes. Tender chicken breasts are dredged in a lemon pepper flour and seared until golden. The chicken is then simmered in a fresh lemon caper white wine sauce. Enjoy 👌 this easy (yet seemingly fancy) dish over pasta or with creamy cheesy mashed potatoes to win the hearts ❤️ of your family and friends ❤️❤️👌💐

Ingredients for making the Chicken Piccata 👍

  • 4 chicken breasts pounded to about 1/2 inch thick or cut in half crosswise
  • 1/2 cup flour
  • 1 lemon zested
  • 2 tablespoons olive oil more as needed
  • salt & pepper to taste
For making the sauce 🛀🏿😋
  • 1/4 cup butter
  • 1 1/2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 lemon juiced (about 1 1/2 tablespoons)
  • 1/2 cup white wine or chicken stock
  • 3 tablespoons capers drained
  • 2 tablespoons fresh parsley chopped

Method of making the Chicken Piccata 😘

  • Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture and keep a side.
  • Heat olive oil over medium high heat and cook chicken about 5 to 6 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
  • In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook for 2 to 3 minutes.
  • Gradually stir in chicken broth whisking after each addition until smooth.
  • Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
  • Add chicken back to pan and simmer for 2 to 3 minutes. Stir in parsley and decorate it with lemon slices, serve over pasta or any form of risotto as per your preference.

Enjoy this fabulous dish🥰 Bon appetite 👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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