CHICKEN PICCATA OLIVE GARDEN RECIPE RECIPES
TOP SECRET RECIPES | OLIVE GARDEN CHICKEN PICCATA
Menu Description: “Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes, and capers.” For many years this traditional chicken dish has been a top choice at the nation’s largest Italian restaurant chain, and a Top Secret Recipes hack is long overdue. Brined chicken breast fillets are grilled and topped with a lemon butter sauce made with garlic, sundried tomatoes, and capers in this copycat clone that will fool even the biggest Olive Garden fans. Two large chicken breasts get sliced into four fillets here, so you’ll have either four lunch-size portions or two double-sized dinner meals. And if you need even more servings, you can easily double up the recipe. In the Tidbits, I’ve added a quick recipe for the optional side of Parmesan-crusted zucchini served with the actual dish if you want to make an even more authentic clone. Craving more dishes from Olive Garden? Check out my copycat recipes here.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
CHICKEN PICCATA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
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Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.
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- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
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CHICKEN PICCATA WITH CAPERS RECIPE | MYRECIPES
Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot-cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.
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Reviews 4
Calories 519 calories per serving
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Reviews 4
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- Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
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