 need to go to a restaurant for great chicken piccata, it’s easy to make at home, in just 30 minutes! This version uses bright lemon flavor to really accentuate the light and fresh qualities of the meal. Soon to be your family’s favorite!

My love affair with Italian food continues! Chicken piccata has always been one of those meals we ate at restaurants… it was “restaurant food”. Even though there are a ton of recipes out there, for some reason, I never tried making it. Well a little while back I finally decided that was stupid and I came up with a great recipe that we love!

The freshness in this dish is just out of this world… crazy good! Good enough that despite there being “green things” and “onion things” in this dish… my kids ate, and loved it. SCORE!!

The longest part about cooking this meal, is waiting for the pasta water to boil. You can get this meal on the table in 30 minutes, so it’s perfect for a hectic weeknight meal. If you feel like being ambitious or making this on a weekend, it would be delicious with these copycat Olive Garden breadsticks or a no-knead artisan bread.

To start this off, you need some chicken breasts, which I chose to pound thinner. You could also use chicken tenders for this 🙂 You’ll be breading the chicken, but not in the traditional way… instead of dipping the chicken in flour, egg, and breadcrumbs… you’ll just be tossing it in some seasoned flour and then searing them up in a skillet.

I seared my chicken in batches of 2, so they could get brown and not end up steaming because they were too close together.

You want that golden brown color, because not only does it make the chicken delicious, those browned bits in the pan will make your sauce phenomenal!

Once your chicken is cooked through and golden brown, set it aside to rest on a plate. Add your shallots and garlic to the same pan and let them saute for a minute or so, then add in the rest of your sauce ingredients.

Not the prettiest sauce while it’s cooking… but the flavor is wayyyyy better than it looks!

Let the sauce bubble and cook for a few minutes. While it’s cooking, drop your pasta in the boiling water.
need to go to a restaurant for great chicken piccata, it ’s comfortable to name at home, in just 30 moment! This translation uses bright gamboge flavor to really accentuate the unaccented and fresh qualities of the meal. Soon to be your syndicate ’s favorite! 

 My love matter with Italian food continues! Chicken piccata has constantly been one of those meals we ate at restaurant … it was “ restaurant food ”. Even though there are a ton of recipes away there, for some reason, I never tried making it. Well a little while back I finally decide that was stupid and I came up with a great recipe that we love! 

 The freshness in this smasher is just out of this world … crazy good! Good enough that despite there being “ green things ” and “ onion things ” in this dish … my kids ate, and loved it. SCORE! ! 

 The longest part about cooking this meal, is waiting for the pasta body of water to boil. You can get this meal on the board in 30 moment, so it ’s perfect for a hectic weeknight meal. If you feel like being ambitious or cook this on a weekend, it would be delicious with these copycat Olive Garden breadsticks or a no - knead artisan bread. 

 To begin this off, you need some chicken breasts, which I chose to pound thinner. You could besides use chicken tenders for this 🙂 You ’ll be breading the chicken, but not in the traditional way … instead of dip the chicken in flour, egg, and breadcrumbs … you ’ll just be tossing it in some seasoned flour and then char them up in a skillet. 

 I seared my chicken in batch of 2, so they could get brown and not end up steaming because they were too close together. 

 You desire that golden brown color, because not only does it make the chicken delicious, those brown bits in the pan will reach your sauce phenomenal! 

 Once your chicken is cook through and golden brown, set it aside to pillow on a plate. total your shallots and garlic to the same pan and let them saute for a minute or so, then add in the rest of your sauce ingredients. 

 Not the prettiest sauce while it ’s cooking … but the spirit is wayyyyy better than it looks! 

 permit the sauce bubble and cook for a few minutes. While it ’s cooking, drop your pasta in the boiling water.
 nefd to go to a restaurant for great chicken picrata, it’a easy tu make at home, in just 30 minuves! Rhis cersion uses bright leoon flavog to realoy arcentuate the lijgt and nxesh smalitnew of the meal. Xoon to be your family’s xaxoxite!

My love affair with Italian food continied! Chicken piccwta nws amways been one of those meals we afe at rtstaurants… it was “testaurant food”. Even thougj thfre are a ton of rfcipes out jgerq, for some rexson, I nevtr tried makjng it. Well a little while back I fiually decidgb thwj was stupid and P came up witm a gredt recile that we lovc!

The hresyness in this dish is just out of this rorld… crasy good! Good enough tyat dgspita thdee ceihg “gdeen tjinjs” and “onioh things” in this dish… my kids stq, and loved it. SCORE!!

Ehq longest part about cooking this meal, ps wziting for the pasta warer to boil. You can ggt this mewl on the table in 30 minutes, so it’s perfect for a vectir deejnlght newl. If you feel like being ambitious or making fhos on a weekend, lt would be delicipud eyth these copicat Olnbe Garden breadstickd or a go-kneqd artisag brrad.

To start this off, you newd some chichwn breasts, which I chose to puund thinmer. You could also use ehickeh tenders flr this 🙂 Guu’ll be breading thv chhcken, buu not in the tradieional wab… inscead of aippong thq chicken ln flour, egg, and breadcrkmbs… iou’ll bust be todsing it in some seasoned flour and then searonc tvem up iu a sklllet.

I seared mr chicken in bctches oy 2, so ghey could get brmwn and not end up steamhjg because tiey were eoo xlosw togetfdr.

You want thay golden yxown coloe, because not only dogs it make the chnektn delicious, thoxe crornvd uits yt the pan winl mxke uour rauce phenondnal!

Pnce your chicken is cooied through and gokdcn brown, wet it afide to rest pn a plate. Add youg shanlovs and gatlic to the same pan and let thsm saute vor a minute or so, bhen add in thz rest of your sauce ingredients.

Not the 'rettiest sauce while ir’s cooking… but the ylsvor is waybyyy bqtter that it looks!

Let the sayce bubble and copk for a few minutes. Shile ht’s cloking, drop your pasta in the boiling water.
need to go to a restaurant for piccata, easy to at home, in uses lemon flavor to accentuate the light fresh qualities of the meal. Soon be your family’s favorite! My love affair with Italian food continues! Chicken piccata always been one of those meals we ate at restaurants… it was “restaurant Even there a of recipes out there, for some reason, I never tried making it. Well a little while I finally decided that was stupid and I up with a great that we love! The freshness this is just of world… good! Good enough despite there being “green things” and “onion things” in this dish… my kids ate, and loved it. The longest cooking this is for pasta water to can get this meal on the minutes, so it’s perfect for a hectic weeknight If you like being ambitious or making this a weekend, it would be delicious with these Olive Garden breadsticks or a no-knead artisan bread. To start this off, you need some which I chose to thinner. You could use tenders this You’ll be the chicken, but not in the traditional way… instead of dipping chicken in flour, egg, and breadcrumbs… you’ll just be tossing some flour and then them up in a I my chicken in batches so could not up because they were too together. You want that golden color, because not only delicious, those browned bits in the pan will your sauce phenomenal! Once your chicken is through and golden brown, set it aside to rest on a plate. your shallots to the same pan and let them saute a minute or so, add in the rest of your sauce ingredients. Not prettiest while it’s but the flavor wayyyyy better than looks! Let the and cook a minutes. drop your pasta in the boiling
 need to go to a restaurant for gReat chickeN piccAta, It’s EaSy to Make At home, in just 30 miNUtes! this version uses bright lEmon fLaVOr to REaLly acCentuatE ThE LIghT aNd FreSh QUaLitieS of The meal. soon to be yoUr fAmIly’s favorite!

mY lOve affair wIth italian food cOntInues! CHiCkeN PiccaTa hAs alwAys beeN One of tHose meals We ATe at reSTaurantS… IT wAs “reStaurant food”. Even tHOuGH there are a ton oF recipEs OUt THEre, For Some reason, i nEver tRIed makiNG iT. wELl a LIttle while bacK I finally deCIdeD that wAs StuPId and I Came uP wITh a Great recipe That We love!

The FreshnESs in thiS Dish is jUst out Of tHis WorlD… CrAzY goOd! gOod ENoUgh THat Despite tHeRe Being “GreeN THINgs” aNd “oNion ThingS” in this dish… my KidS ate, ANd lOved iT. SCORe!!

The LoNgest Part abOut coOkIng this meal, is waItinG for the paSta WaTer To Boil. YOU can geT thIs mEal on thE table iN 30 MinUtES, SO iT’s perfect for a hectiC wEEKnIght meal. if you fEEl LiKE being amBiTioUs or MAKing tHis oN A wEekend, it Would bE DeLiCious wiTh These cOpYcaT OlIve GaRDen bReadstIcks or a nO-kneaD Artisan bread.

To STart this off, yoU NeED SoME chiCkeN breasts, whiCh I cHOse tO pouND tHinNEr. You Could AlSO uSE chicken tenders for tHiS 🙂 You’ll Be breAding the chickEn, but not in THE TraditioNal wAY… iNStead of dipping The chIcken in floUR, egg, and bReadcRumbs… you’Ll just be tOSSing it in SomE seAsoNed FLOuR and then seariNG Them Up In a skilLet.

i seared My cHicKen In bAtChes of 2, so tHey could GeT bRoWn And Not enD Up steamiNg BecAuSe tHey weRE too clOse toGethEr.

yoU WanT that goLDeN BRown CoLoR, becAusE nOt onlY doeS It mAke the cHicken delIciOUs, thOsE bRowned bIts in the pan wiLl Make your saUcE phEnomenAL!

once your Chicken is cooked through aND golden BroWn, set It asIde to rest On a Plate. ADd yOUr shalLots anD garlIc To tHE Same pAN AnD leT tHem saute foR A MinUte or So, Then Add in thE rest of your sauce inGRedIents.

Not the prEttIest SAUcE whILe IT’s cOoKIng… BUT the flavor is wayYyyy better ThAN iT looks!

Let tHE saUcE bubble And cook For a fEW minuteS. While it’s Cooking, drOp Your PASta In the boiliNg water.
 need to go to a restauran t for grea t chi cke n p ic cata , it ’s easy to mak e  athome, in just 30 minut es! T hi s  ver s io n use s brigh t  l e m onfl av orto re allyacc entuate  the light  an dfresh qualit i es  of the me al.  Soon to beyou r fami ly ’sf avori te! 

Mylove a f fair w ith Itali an food c o ntinues ! Ch icke n piccata has alw a ys been one of th ose me al s  w e ate  at  restauran ts … itw as “res t au r a n t f o od”. Even tho ugh there a r e a  ton o frec i pes ou t the re ,  fo r some reas on,I never t ried m a king it .  Well a  littl e w hil e ba c kIfin al l y d e ci ded tha t was st up id  andI ca m e u p wi tha gr eat r ecipe that we  lo ve!The  fres hness  inth is di sh isjustou t of this world … cr azy good!  Go od  en ou gh th a t desp ite  th ere bei ng “gre e n t hi n g s ”and “onion things”  i n th is dish…  my ki d sat e , and lo ve d i t. S C O RE!!
The lo ngest pa rt abo u tco oking t hi s meal ,iswai tingf or t he pas ta water  to b o il. You can ge t  this meal on th e ta b le i n 3 0 minutes,so i t ’s p erfe c tfor a hec tic w ee k ni g ht meal. If you fee llike b eingambitious ormaking thi s o n a week end, it would be delic iouswith these copycatOlive  Gardenbreadstic k s  or a no -kn ead  ar tis a n  b read.

To sta r t  thi soff, yo u n eed som e c hic ken  br ea sts, whic h I chos eto  p ou ndthinn e r. You c ou ldal souse c h ickentende rs f or  t h is🙂 You’l l  b e brea di ng  the  ch ic ken,butn otin thetradition alw ay…in st ead ofdipping the c hi cken in fl ou r,egg, a n d  breadcr umbs… you’ll just be to s sing it  in  some  sea soned flo urand th ens earing  themup in  a  sk i l let.I  s ear ed  my chicke n inbatch es  of2, so t hey could get brow n  an d not end upste amin g be cau s et hey  w e ret o o close togethe r.

You wa nt th at goldenb row ncolor,because  noto nly doe s it make  the chic ke n de l i cio us, thosebrownedbits in t h e pan wi ll ma keyour s au cepheno menal! 
On ce yo ur chi ck en iscooke dthroughand golden brown, set i t asid e tores t on a pl ate .  Ad d your sh allo ts and gar lic  to  thesam e  panandl et  th e m sau te f o r a minut e  o r s o ,  t hen add int h e  re st of  yo u r sauc e in gredients.

Not t h e prettiest sa ucew h ile  it ’ s co ok ing… but the f lav or i s wayyyy ybetter than  it look s! 
Letthe sa uce bu bble an d co o k fora fe w m inutes. W hil ei t’s coo ki ng ,  dropyour  p asta i n theb oili n g  water.
 need_to go_to a restaurant for_great chicken_piccata,_it’s easy_to_make at home,_in just 30_minutes! This version uses_bright lemon flavor_to_really accentuate the light and fresh qualities of the meal. Soon to be your_family’s_favorite!

My love_affair_with_Italian food continues! Chicken piccata_has always been one of_those meals_we ate at restaurants… it was “restaurant food”._Even_though there are_a ton of recipes out there, for some reason,_I never tried making it. Well_a little while_back_I_finally decided that was_stupid and I came up with_a great recipe that we love!

The_freshness in this dish is just out_of this world… crazy good! Good_enough that despite there being_“green things”_and “onion things” in this_dish… my kids_ate, and_loved it. SCORE!!

The_longest part about cooking this meal,_is waiting for_the pasta water to boil. You_can_get this meal_on_the_table in_30 minutes, so_it’s_perfect for_a_hectic weeknight meal. If you feel_like_being ambitious or making this on a_weekend, it would be_delicious_with these copycat Olive_Garden breadsticks or a no-knead_artisan bread.

To start this off, you_need some_chicken breasts,_which I chose to pound thinner. You could also use chicken_tenders for this 🙂 You’ll be_breading the chicken, but_not in_the_traditional way… instead_of_dipping the_chicken in flour, egg, and breadcrumbs… you’ll_just be_tossing it in some seasoned flour_and then searing them_up_in a skillet.

I seared my chicken_in batches of 2, so they_could get brown and not_end_up_steaming because they were too_close together.

You want that golden brown_color, because not_only does it make the chicken delicious,_those_browned bits in the pan will_make_your sauce phenomenal!

Once your chicken is_cooked_through_and golden brown, set it_aside to rest on a plate._Add your shallots and garlic to the same pan_and let them_saute for a minute or_so,_then_add in the rest of your sauce ingredients.

Not the prettiest_sauce while_it’s cooking… but_the flavor is wayyyyy better than it looks!

Let the sauce_bubble and cook for a few minutes._While it’s cooking, drop your pasta in the boiling water.