Chicken Piccata | Cooking Italian with Joe
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- čas přidán 14. 10. 2017
- This recipe is a true Italian and Borio Family staple sure to be a favorite for the whole family. An easy and fast dish, and one of the best ways to enjoy fresh chicken, lemons, garlic, capers and more. Check out the recipe: www.cookingitalianwithjoe.com...
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Terrific recipe for Piccata, Joe!
I. ❤❤❤❤❤ this. Recipe. Expect the. Capers
Finally someone who puts enough capers in the Piccata.
Love ur energy n technique.
Add the wine to deglaze, then add the butter and stock
Delish! Thank you!❤🎉 A!
He is so right family that’s what the kids need to day more family and the lord to mothers and fathers take your kids to church put the lord in them.
Joe, this looks delicious, I will be making it tonight!
Hope you enjoy
Excellent recipe & technique! Thanks!!!
Thank you so very much Joe
Trust me. This recipe just works. I made it a few nights ago. Best ever. Thank you for posting.
You are so welcome!
Thank you, Joe!
My pleasure!
Love this recipe Joe
Joe is great. This is my ALL TIME favorite recipe and I cook it almost weekly. 5/5 stars. Well worth the effort.
I just made this! Magnificent! Thank you!
thank you! I like the way you explain step by step. Good food, good hospitality...very much appreciated.
Revisited this for the 2nd time and again it was off the charts! My wife can get picky but she absolutely loved this dinner! Follow Joe's instructions and knock it out of the park!
This is chicken piccata with the volume turned up! Going try this for sure!
Love this video! Great food with great humor.
Gonna try it! Thanks, Joe!
This looks delicious
Looks absolutely amazing. I am looking forward to making this!
Yummy!!! Thanks for all the tips!!! Definitely going to try this.
Your food always looks so delicious and I love how you present the demo! I will definitely try this recipe :)
OMG, he was so funny saying you should think of someone you don't like. I could definitely think of someone immediately. LOL
I've tried many variations of Chicken Piccata but this appears to have the most enhanced flavor. I'll provide feedback after I try it!
Love watching you....You are very entertaining!!! Enjoy your cooking techniques as well......
OMG, I'm going to eat now! Wowza!
I love italian food. How can I see the written recipes?
Thanks, Joe! Another delicious recipe. Mmmm Wish i had some right now lol...
Your the best
All I can say is “Wow Amazing” u made d best version of this great n simple dish..Thank u 4sharing..God bless u&ur family..keep the recipes coming..Ur d BEST!!
Big hugs from LV..
I'm not a wine drinker so when recipes call for wine, they don't tell us what they are using. What do you suggest?
Grape juice or a chicken or beef stock.
Made this last night following Joe's instructions, except I added 1 shallot as well, with the chopped garlic. This was the best Chicken Piccata my wife and I ever had and we have eaten in some of the best Italian restaurants in the Tri-State Area! Would love to add a picture of my pan but do not see how to do it.
No mushrooms?
So excited for this one. Just made your crepe manicotti the other night and it was delicious.
Do you have to marinate it ?
New subscriber. That has to be about the best presentation for making this dish I've ever seen.
It's been a while since I've made it and wanted to brush up.
That really looks so scrumptious even to me and I seriously dont like meat and poultry. However I'm sure I could cook a great piece of kingklip "white meaty fish" using this recipe OMW mouth is watering...... Thank you Joe you provide us with superb recipes. 🏴🇿🇦
Hope you enjoy
I'd try cultured butter in this, for a little extra tang.
Nice paint on the stairs.
Joe,what can I use instead of cornmeal?
Any chance you have a recipe for spinach rolls? My grandmother made 2 types, one with Greek olives and 1 with sausage. No one in our family got the recipe from either our mother or our grandmother.
Hi Joe. Dried or fresh thyme? Trying to make dinner and chicken piccata sounds fantastic.
Looks good !!!! Yum !!! What are Capers what do they taste like ? and are they really needed in this dish ?
Hi Joe, I noticed everything goes on your cutting board. How do you clean it? I've got one for onions & garlic, one for fruits and non-pungent veggies, and one I use for raw meat. I would like to condense !
What would you serve that with??
Hey Joe this is Joe Love your recipes. DO you have a Sunday gravy video? Im sure you do Im just lazy to go search for it.
Hi, love this recipe. If I'm making this for 20 people how far in advance do I need to fry the chicken so it's still tender and juicy when I serve it???? Thanks
You can brown the chicken in advance, flash cool it, store.covered in fridge and then cook hours later, tiled in a pan in the oven til done while you make the sauce.
Nice recipe, turned out well. I guess every family has their own twist to this. Not a fan of the thyme and onions. Just leave those out and if your not a fan and I think it will enhance the lemon butter sauce. The thyme takes way to much away from the capers.
Love your cooking show but cannot find the written recipe for your Gravy or sauce Thank you
Del Dannels www.cookingitalianwithjoe.com
Hey Joe!! New subscriber here. That looks delicious : )!!!! Have a good evening!
I broke the damn sauce! Damn. Still friggin delicious.
Any chance you know the Angottis?
Does anyone else fast forward all the stuff in the beginning? I started this video at 3:50.
Hey, Joe what is your favorite side(s) with this dish? And by the way, tell your Grandma thanks for the caper hint. 🍋
polenta is traditionally served first course. i like it with blue cheese. then the chicken piccata second course. boom!
Green beans with a little olive oil and lemon dressing.
Just purchased your large bottle of vito and joes extra verigen olive oil. Unfortunately I purchased the large bottle. There is only my wife and l now at home.ONCE OPENED,HOW LONG IS IT GOOD FOR? My wife said if not used for a wile it will become rancid and no good. Is this true?
Phillip Tedesco I read somewhere that refrigeration is best for long term storage after opening but otherwise if you keep it in a dark cool place with the lid on it should be good for up to two years. It might be different with really good olive oil though. I'm sure Joe knows best though.
Refrigerate. Also you could come up with other uses. For example, I like to fill the bottom of a large sauce pan with garlic, top off with the oil, and let it simmer until the garlic is soft and light brown. Then I fill up mason jars and refrigerate. The infused oil and garlic is great for a ton of stuff. I always keep a jar of it in the fridge.
Or, use it message your wife
"Think about someone you don't like" Like anyone who doesn't like Garlic . . . right Joe? - lmao
Your cameraman or woman should have shot a closeup on the finished dish.
what is called as green beans of 2 spoons soak milk in bowl , u sir said after baking soda , plz I can't understand ur pronounsation and what u soak in milk
capers
baking soda is in the brine only
Cooking Italian with Joe thank you sir
Brilliant idea to BRINE those chicken breasts. Excellent. Thanks
editing is a little off this time, Joe. But hey that's ok I love ya anyway. Keep up the good work.
😄 its cheesy n cliche but ITS SIPPOSED TO BE... 👌 l
I love this fkn guy 😄
Great recipe. Video quality poor for some reason.
Two and a half my
i love this, except for the goddamn awful capers. the devil's pimples, i say.
You dont need to use the Lord's me in vain. If you don't believe in him, use your husband's name, If you do believe in him, you are WAY out of line!!!! 😠
Man you really need to stop describing what your going to do before you do it. Just describe as you go along