Gordon Ramsay Chicken Piccata Recipe

This delicious Chicken Piccata is a quick and easy meal perfect for busy nights. With a creamy, tangy sauce and crispy, golden chicken, it’s a dish everyone will love. Made with simple ingredients like chicken, lemon, and capers, it’s a versatile recipe you can easily adapt to suit your taste. Enjoy it with pasta for a complete meal!

Ingredients Needed:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 120g all-purpose flour
• 60ml olive oil
• 240ml chicken broth
• 120ml white wine
• 30ml lemon juice
• 30g capers, drained
• 30g butter
• Fresh parsley, chopped, for garnish
• Pasta, cooked according to package instructions, for serving

How To Make Chicken Piccata Recipe?

1. Preheat the Oven: Set your oven to 95°C (200°F) to keep the chicken warm later.
2. Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
3. Dredge the Chicken: Place the flour in a shallow dish, then dredge each chicken breast in the flour, shaking off any excess.
4. Cook the Chicken: Heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
5. Keep the Chicken Warm: Transfer the chicken to a baking sheet and place it in the preheated oven to keep warm.
6. Make the Sauce: In the same skillet, add the remaining 30ml (2 tbsp) olive oil, chicken broth, white wine, lemon juice, and capers. Bring to a boil and cook for 5-7 minutes until the sauce thickens and reduces.
7. Finish the Sauce: Stir in the butter until it’s fully melted and the sauce is smooth.
8. Serve: Place the chicken on a serving platter, pour the sauce over the top, and garnish with chopped parsley. Serve hot with pasta.

Recipe Tips:

• Use fresh chicken: Fresh chicken breasts give better flavor and texture. Frozen ones can turn out dry.
• Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it cooks evenly and crisps up.
• Let the sauce simmer: Allow the sauce to cook for 5-7 minutes so it thickens and develops great flavor.
• Add butter last: Stir in the butter at the end to keep the sauce creamy and smooth.
• Taste and adjust: Taste the sauce and add more salt, pepper, or lemon juice as needed to perfect the flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Piccata cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
• Freeze: You can freeze Chicken Piccata for up to 1 month. Place the chicken and sauce in a freezer-safe container.
• Reheat: Reheat in a skillet over low heat, stirring occasionally, and add chicken broth to keep the sauce smooth.

Nutrition Facts:

• Calories: 270 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 24g

Gordon Ramsay Chicken Piccata Recipe

Author: Hamdi Saidani Cooking Method:Skillet Cuisine:Italian Courses:Dinner Recipe Keys: C Chicken Piccata Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesServings:4 servingsCalories:270 kcal Best Season:Suitable throughout the year

Description

This delicious Chicken Piccata is a quick and easy meal perfect for busy nights. With a creamy, tangy sauce and crispy, golden chicken, it’s a dish everyone will love. Made with simple ingredients like chicken, lemon, and capers, it’s a versatile recipe you can easily adapt to suit your taste. Enjoy it with pasta for a complete meal!

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 120g all-purpose flour
• 60ml olive oil
• 240ml chicken broth
• 120ml white wine
• 30ml lemon juice
• 30g capers, drained
• 30g butter
• Fresh parsley, chopped, for garnish
• Pasta, cooked according to package instructions, for serving

Instructions

1. Preheat the Oven: Set your oven to 95°C (200°F) to keep the chicken warm later.
2. Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
3. Dredge the Chicken: Place the flour in a shallow dish, then dredge each chicken breast in the flour, shaking off any excess.
4. Cook the Chicken: Heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
5. Keep the Chicken Warm: Transfer the chicken to a baking sheet and place it in the preheated oven to keep warm.
6. Make the Sauce: In the same skillet, add the remaining 30ml (2 tbsp) olive oil, chicken broth, white wine, lemon juice, and capers. Bring to a boil and cook for 5-7 minutes until the sauce thickens and reduces.
7. Finish the Sauce: Stir in the butter until it’s fully melted and the sauce is smooth.
8. Serve: Place the chicken on a serving platter, pour the sauce over the top, and garnish with chopped parsley. Serve hot with pasta.

Notes

• Use fresh chicken: Fresh chicken breasts give better flavor and texture. Frozen ones can turn out dry.
• Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it cooks evenly and crisps up.
• Let the sauce simmer: Allow the sauce to cook for 5-7 minutes so it thickens and develops great flavor.
• Add butter last: Stir in the butter at the end to keep the sauce creamy and smooth.
• Taste and adjust: Taste the sauce and add more salt, pepper, or lemon juice as needed to perfect the flavor.

Keywords:Gordon Ramsay Chicken Piccata Recipe