Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce

 Chicken Recipes

Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video …
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15 Responses

  1. betsyforever32November 17, 2013 at 6:14 amReply

    It a butter sauce it’s fine lol

  2. beeble2003November 17, 2013 at 7:10 amReply

    No. You are the sultan of your sauce. Use something like chicken broth and
    a little extra lemon juice.

  3. beeble2003November 17, 2013 at 7:21 amReply

    The sauce takes literally two minutes to make. And, no, you can’t make it
    ahead of time. The butter and other liquids are only a temporary emulsion
    so the sauce will split after half an hour or so.

  4. dighealNovember 17, 2013 at 8:04 amReply

    vinegar, but much less

  5. cornishdmNovember 17, 2013 at 8:44 amReply

    why are there no bevis and butthead jokes? am I that old? I’m only 23 lol

  6. NAS-O- SANNovember 17, 2013 at 9:09 amReply

    Do we have to use wine??

  7. BeaubmxNovember 17, 2013 at 9:55 amReply

    Much of the flavor will come from deglazing the pan. Those bits of browned
    chicken left in the pan after the breasts come off are crucial to pan
    sauces because they have so much flavor that gives the sauce body.
    Technically you could make the sauce ahead but it wouldn’t have as much
    flavor unless you maybe added some chicken base or something like that.

  8. misssagaciousNovember 17, 2013 at 10:54 amReply

    Sherry or white wine vinegar could probably be substituted for the wine

  9. shireen khanNovember 17, 2013 at 11:05 amReply

    What is a substitute of wine?

  10. MeriamenNovember 17, 2013 at 11:11 amReply

    peppercorns could be a sub for capers

  11. Tamara NairNovember 17, 2013 at 11:28 amReply

    LOL! loved it!

  12. KARIN HUDSONNovember 17, 2013 at 12:08 pmReply

    I made this last was fabulous.even my picky son liked it so th is
    will be in my regular rotation. Ty chef

  13. beeble2003November 17, 2013 at 12:51 pmReply

    1:40 “Of course, this is going to depend on the thickness of your chicken.”
    Golden opportunity missed: this is going to depend on the size of your
    breasts. *baddum-tsssh* Thank you, thank you.

  14. Evieeve khatibNovember 17, 2013 at 1:26 pmReply

    More capers!!! Yum

  15. Zelda4evrasianNovember 17, 2013 at 2:06 pmReply

    maybe vinegar? idk im not a chef but u should try it and report back:)

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