Learn how to make a Chicken Piccata Recipe! Visit http://foodwishes.blogspot.com for the ingredients! Plus, more info and over 500 additional original video …
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betsyforever32November 17, 2013 at 6:14 am
It a butter sauce it’s fine lol
beeble2003November 17, 2013 at 7:10 am
No. You are the sultan of your sauce. Use something like chicken broth and
a little extra lemon juice.
beeble2003November 17, 2013 at 7:21 am
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.
dighealNovember 17, 2013 at 8:04 am
vinegar, but much less
cornishdmNovember 17, 2013 at 8:44 am
why are there no bevis and butthead jokes? am I that old? I’m only 23 lol
NAS-O- SANNovember 17, 2013 at 9:09 am
Do we have to use wine??
BeaubmxNovember 17, 2013 at 9:55 am
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.
misssagaciousNovember 17, 2013 at 10:54 am
Sherry or white wine vinegar could probably be substituted for the wine
shireen khanNovember 17, 2013 at 11:05 am
What is a substitute of wine?
MeriamenNovember 17, 2013 at 11:11 am
peppercorns could be a sub for capers
Tamara NairNovember 17, 2013 at 11:28 am
LOL! loved it!
KARIN HUDSONNovember 17, 2013 at 12:08 pm
I made this last night.it was fabulous.even my picky son liked it so th is
will be in my regular rotation. Ty chef
beeble2003November 17, 2013 at 12:51 pm
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.
Evieeve khatibNovember 17, 2013 at 1:26 pm
More capers!!! Yum
Zelda4evrasianNovember 17, 2013 at 2:06 pm
maybe vinegar? idk im not a chef but u should try it and report back:)