Chicken Piccata, Classic Italian Recipe | Giada De Laurentiis

So I'm making my chicken piccata, which happens to be my most requested, one of my most popular chicken dishes and probably one of the easiest ones too. I think everybody just loves chicken piccata. So we'll just take four breasts of chicken and you could definitely make it with chicken that has skin on it. Today I'm just going to make it really simply. I've got Enzo here as my partner in crime. Season, just make sure you season the chicken really well. Salt and pepper, really simple step, but really important to get a very fully full piece of chicken every time, especially if you're not going to use any skin. Okay, take it and we're going to just dredge it in a little bit of flour. You just want to get a little bit of flour. The flour creates a nice sort of velvety sauce in the end. Okay, put them back on this plate and we're going to start running them up in a little bit of butter and olive oil. So it's a mix of olive oil and butter. This is sort of like the north of Italy and the south of Italy coming together. You're so handsome, Bruno. You're handsome too, Enzo. Where's Ollie? Ollie's over there sleeping on the chair. Bye boys. If you do a mix of oil and butter, it just adds more flavor to the chicken, especially because when I wrote this recipe, I wrote it with chicken breasts that have no skin and no rib, right? So you need a little bit extra fat. Okay, now that it's melted, do a little bit. You want a little bit of sizzle. So you see those little bubbles? A little sizzle. And the reason you don't want to use only butter is because the butter will burn if you only use butter and you don't want that. So you want a mix of the two. Got a nice golden crust on them. A couple minutes on this side and we're going to take them out and put them aside. My tan beauties right here. Put them aside. I'm going to start making the sauce and then we'll set the back of the sauce to finish cooking. At this point, they're not cooked yet. All right, so we added chicken broth and sometimes I add a little more chicken broth. I like it saucy. That's why I like to do three quarters of a cup. The recipe says half a cup. But they both work. And now some lemon juice. So I use a whole lemon. We're going to add about a quarter cup of capers. The capers add the little bit of salt. They're like little salt nuggets really and they're really important in this dish. I'm just going to let this reduce down a little. Put the chicken back in and finish cooking it. That's how easy it is and chicken juices. All right, so a lot of people struggle with knowing when the chicken is done. So what I do is I just touch it. You see how springy it is? See this? See that? That tells me it's not cooked inside yet. It'll be a lot firmer when it's cooked. And chicken should be cooked through. And listen, if you run out of broth or it starts to reduce too much, just add a little more broth. It's fine. I'll show you. See how it's a sheen on the sauce? And then you take the sauce. This is something you see chefs do all the time. You take a spoon. You take some sauce. See? It just keeps the chicken nice and moist. She's ready. They're all waiting. They're all waiting for dinner. Especially Mary Grace. Are you going to pour the sauce over it? Let's see that. There you go. You can see it. See all that sauce? You can serve it with pasta, over potatoes, over rice, over crusty bread, which is my favorite. You can get a caper. I love it because it's so lemony and because the chicken stays so moist with all this sauce. Chicken heaven. All right, guys. Enjoy my chicken piccata.