A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and co...
In the same pan, introduce garlic, lemon juice, capers, and chicken broth. Let it simmer until reduced. Add butter for a glossy finish. Wine match: A Californian or Burgundian buttery Chardonnay. Why it works: The creamy texture of Chardonnay complements the buttery sauce, while its acidity ...
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½ cup white wine ¾ cup chicken broth ¼ cup chopped parsley Instructions to Make Chicken Francaise Recipe With White Wine First, season the chicken fillets with salt and pepper to taste. Whisk the egg with the water in a bowl, coat each chicken fillet with the egg mixture, and then...
Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in 30 minutes or less and is so easy and delicious it should be part of every home cook...
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley an...
¼ cup white wine 2 tablespoons capers 2 tablespoons butter Instructions to Prepare Best Chicken Piccata Recipe Season the chicken with salt and pepper to taste and coat it in flour. Warm the olive oil and butter in a nonstick frying pan over medium heat and cook the chicken fillets for ...
Dry White Wine: For this recipe, I like Italian varieties such as Pinot Grigio, Soave, or Verdicchio because they offer a crisp acidity that complements the dish. A glass of one of these varieties also pairs well with the dish! Chicken Broth: Either homemade or store-bought works well in...
Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over ...
Classically served with thin scallops of veal, but I’m subbing in lightly floured and quick fried chicken in this piccata recipe. The tangy sauce over the top is made with lemon, chicken broth or wine, capers, and butter. There’s really no need to add extra ingredients to fancy this...