Did you know you don't actually need chicken for a piccata? Put a fresh spin on the classic dish by substituting the poultry ...

Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging. I use gluten-free all-purpose flour but if you’re not gluten-free ...

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta. Anna Theoktisto is a ...

When going to an Italian Restaurant, Chicken piccata has been one of my most favorite dish. I just love the lemon/butter ...

Cook down for 2-3 minutes. Add in Chicken broth and whisk. Stir in lemon zest, parsley and chopped capers. Season with salt and pepper to taste. Make scallion rice or mashed potatoes. Top with ...