Chicken Scallopini with Sage Capers

 

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Chicken Piccata Recipe ( Chicken with Lemon Butter sauce and Capers)

Video taken from the channel: Cooking With Claudia


Lay two sage leaves across each breast, then wrap each with a slice of prosciutto, using a toothpick or two to secure the wrap. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken and cook for 4 to 5 minutes per side, until the prosciutto is browned and crispy and the chicken is firm to the touch and cooked. Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges.

Stir in capers, lemon juice, white wine, and chicken. Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be. Pour in wine and lemon juice, and loosen browned bits of food left on bottom.

Bring to a boil and cook until liquid has reduced by about one-half. Add capers, olives, parsley, and reserved chicken to pan; reduce heat to medium-low and simmer 1–2 minutes to warm chicken. Add butter to pan and stir sauce until butter is melted and emulsified. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon.

Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces. Pour in cream and stir, then add capers and parsley and stir. Chicken scallopini can be cooked in a variety of sauces and flavors. We departed from the piccata herd and went instead for tender mushrooms and a hint of wine, lemon, and broth, capped off with a.

When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the. Chicken breasts are roasted with a piquant caper and butter sauce!

For The Sauce: 1 tablespoon butter. 2 teaspoons oil. 1 medium-sized brown onion.

2 tablespoons minced garlic (or 6-8 cloves garlic, minced) 1¼ cup chicken broth (stock) 2/3 cup light cooking cream*. 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water. Pound chicken between sheets of wax paper or plastic wrap to about 1/4-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.

Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side.

List of related literature:

A single fried sage leaf is the usual garnish, but we wanted more sage flavor, so we also sprinkled some minced fresh sage over the floured chicken before adding the prosciutto.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

A single sage leaf is the usual garnish, but we wanted more sage flavor, so, in addition to a whole leaf garnish, we also sprinkled some minced fresh sage over the floured chicken before adding the prosciutto.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

A single sage leaf is the usual garnish, but we wanted more sage flavor, so, in addition to a whole leaf garnish, we also sprinkled some chopped fresh sage over the floured chicken before adding the prosciutto.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Prep time: 10 minutes Cook time: about 1 hour 4 servings 1 chicken (about 3 pounds), rinsed and patted dry 1 teaspoon salt 1⁄4 teaspoon black pepper 2 teaspoons chopped fresh herbs (thyme, parsley, oregano, sage or a mixture) or 1 teaspoon dried 1 large lemon, 1⁄2 sliced into rounds, 1⁄2 intact 2 tablespoons butter

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Prepare the chicken the same way, pushing the sage leaves and lemon zest under the skin and seasoning all over with salt and lemon juice.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

fresh basil, chopped % thsp garlic, finely chopped 1 clove 4 parsley, chopped Make sure the chicken is hot, ladle over the sauce and sprinkle well with chopped parsley.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

1 onion, thinly sliced 2 tablespoons olive oil salt and freshly ground pepper, to taste 2 tablespoons minced fresh sage leaves 2 garlic cloves, minced ¼ cup butter, softened 2 pounds chicken thighs, with skin 1 lemon, thinly sliced into rounds 1.

“Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal” by Rosalee de la Forêt
from Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal
by Rosalee de la Forêt
Hay House, 2017

For a 3½ lb. roasting chicken (2¾ lb. dressed and drawn weight) the other ingredients are a half dozen each of dried fennel stalks and whole bayleaves; 4 to 6 oz. mild, cooked ham in one piece; 2 or 3 garlic cloves; a strip of lemon peel; 2 oz. butter; a half dozen whole black peppercorns.

“Spices, Salt and Aromatics in the English Kitchen” by Elizabeth David
from Spices, Salt and Aromatics in the English Kitchen
by Elizabeth David
Grub Street Publishing, 2008

Place the chicken, panko, yogurt, Parmesan, thyme, rosemary, basil, salt, oregano, black pepper, garlic, and, if desired, crushed red pepper in a bowl, and gently combine, using a spoon or your hands.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

While the chicken is baking, make the sauce: In a large skillet over medium heat, sauté the garlic in the butter for 2 minutes, until fragrant.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • Your channel and recipes are amazing Claudia!!! What can I substitute for the white wine, without losing the true flavour of the sauce?

  • I don’t think piccata sauce is sharp. It’s got a nice tangy lemon flavor to it and the wine and the butter just complement it. It’s one of the tastiest chicken dishes you’ll ever make. Coque au vin is another tasty chicken dish

  • Can’t wait to try this.. Quick tip hold the lemon upside down when squeezing and the seeds will fall into your hand instead of the pot ☺

  • This recipe is not in the link in your description. Very annoying. I had to guess on everything. Do you expect people to really follow you if you don’t give a recipe especially if you don’t put it in the link like you say you will?

  • Chef John, I absolutely love your videos and after recreating many of these dishes at home, love them too. Every once in awhile I get a little creative and add this or that to enhance an already great meal. With this one I had a few slices of prosciutto and a couple of kalmati olives, added em at the caper sauté. Wow!!! How about a few Indian dishes soon? Biryani maybe?

  • I added my comment about this video just recently and it got deleted, probably because i mentioned a brand name for the substitution of capers. So I’ll try this again (without the brand name). I used baby peas instead of capers with the butter/lemon sauce instead and added a little sugar too!

  • i am trying this tonight…and by the way…thank you for listing the ingredients and the recipe! that’s why i’m subscribing! i don’t watch anybody’s video who wants me to go to their blog… i can’t wait for more recipes!!

  • So we have come up with a YOUTUBE CHANNEL
    FAST TRACK FOOD WITH JAGS!!!

    WATCH…LIKE…SUBSCRIBE AND SHARE!!
    https://youtu.be/RWkY_MEvVMU

  • I just made this and I’m sitting here right now enjoying it. The flavors burst in your mouth it is so damn good! The only differences I didn’t put the red spice

  • I love Ina. She and Jeffrey are ADORABLE!! She so obviously loves him and he loves her. It’s so sweet to see them together!!
    She’s my FAVORITE chef. I’ve done more “Ina Recipes” than any other.
    Just live watching her!!

  • Omg I purchased a tenderiser Friday seen it on sale stuck it in the drawer but now I know I will be definitely using it. Thanks Claudia.

  • I’m a Chef for over 35 years. I studied in Switzerland (neighbor of Italy) and I have never seen Piccata made like this. Piccata is normally Veal and after you dust it, you put it in a mix of beaten eggs with Parmigiano. After that you fry it. And only in a forsaken corner of Lombardy they use Capers and Butter.

  • Hey Chef John. My Nona(Grandma) made this dish for years. I have to say I like the way she did it better. For one thing Nona used 2 tablespoons of capers, soaked them in milk for 20 minutes, then rinsed them before using. The other thing she always did was she used a little bit of chopped onion, and garlic after frying the cutlets, then deglazed the pan with white wine before adding a little chicken stock and lemon. Just a suttle difference, but I like it better.

  • Hey new subscriber here. Could you please subscribe back to my channel and watch a video in full. They are only about 2 minutes long. We can help each other out. Thank you. I liked you video, keep up the good work…I gave it a thumbs up too

  • I love your taste of cooking dear chef Contessa����❤ plz can I substitute the wine with hood quality of grape juice and vinger because as Arabic I don’t drink wine! Thanks ��

  • Hey Claudia, I just made this dish tonight and it came out fantastic!!! I left out the Capers though and for the side instead of Rice, Pasta, or Potatoes I just sauteed some Spinach, Cherry Tomatoes, and Mushrooms!!! I’m definitely look forward to more later on!!! Cheers from Houston, TX

  • *Update* so I just finished eating it and omg this is definitely a keeper in our household now. I made some orzo rice with it and asparagus. Even had some fresh baked bread to sop up the leftover sauce. Mmmmm. Thanks again chef!

  • I followed your recipe to the letter except I put a little more chicken broth so I could simmer the chicken pieces in the sauce a little longer.  IT IS FANTASTIC!!  I served it with white rice and mixed frozen vegetables.  It is a quick recipe.  I am still “licking my fingers”.

  • Claudia, holy shit, this was one of the best recipe i had, i eat this all over, nyc, brooklyn, etc….. florida….. man it was great! if not the best i ever had, im a avid cook but this was simple and most importantly great tasting! Thank you very much for the experience and i will keep this in my data base for ever! Regards, Rene & Karen, Sarasota, Fl

  • Yummy! My favorite dish thanks for making such an easy video to follow. Now I can make it any time I want, no need to go to an Italian restaurant. ��

  • I don’t know why this thought suddenly occurred to me but how strange is it that you coat a dead bird in the foetus of another bird?

  • I LOVE capers. I could eat them on just about anything savory. One of my favorite things is to put one or two little capers as a garnish on top of each deviled egg. Such a good, briny unique flavor that goes so well with the eggs.

  • This recipe was awesome!! Can one make steak piccata with same recipe? If yes, what cut of beef do you recommend and what should cook time per side be?

  • I tried this tonight, first time making it and served it over cauliflower mashed,. My wife finished it all so thanks it’s in the rotation

  • The way of how you cooked the food, can make any person a big Sheff inside his house dear. ��

    I love how you explain the steps and talk in a magnificent way. ��

    Many thanks for this amazing meal, it’s looking very delicious ��

  • I really like how you demonstrate the preparation, very easy to follow. I made this delicious recipe, I used only 1 tablespoon on Wondra flour. It turned out fabulous! Thank you for sharing such a great chicken dinner.

  • 1) All of these sexist comments about her “loving her husband so much” and “loving to feed her husband” is BS. The woman enjoys cooking. Period. Please stop projecting your sexist beliefs and ideals onto others that’s what YOU like.

    2) There is NO WAY IN HELL that I’m serving onions as a side dish at my table! ABSOLUTELY NOT!

    3) The chicken looks great!

  • It’s always good when you offer some ideas for sides. And btw, your videos are much more enjoyable when you eliminate the “sing-songiness” from your narration.

  • Thank you soooo much soooo much about mentioning the flour waste i dont understand why people do all that much flour i hate it, the best channel and chef ever

  • This came up on my news feed. I don’t cook chicken but any video of the Contessa is lovely. She is the nicest person on the Food Network.

  • why does no one throw flour with the butter to create a rue? The sauce is thicker and sticks to the chicken so you aren’t left with a watery ass sauce

  • One thing that puts me off every time I see it is people using virgin/extra virgin oilive oil for cooking. It has a very low smoke point and heated oil should never come to a smoking point as it sets free acrolein. This is a carcinogen.

    It’s clearly visible that the oil hitting the pan immediately starts smoking.

    It might be the flavor of the year or new millenia to cook and pan fry with olive oil, but it is unhealthy to use virgin/extra virgin olive oil. And it is quite pointless as it loses its flavor due to heating it up high.

    Virgin/extra virgin olive oil meant to be used cold as is, for salads or to dip your bread in or to drizzle over dishes, but not for cooking.

  • Such a nice dynamic. My dad is just like “How long before that’s ready?”, before disappearing before he’s called again, and he has no clue what’s on his plate. He literally can’t tell the difference between pork, steak, lamb, and even some kinds of fish.

  • Love you sharing your home and family! That looked delicious! I always use capers in my Picata. It adds a great tang and texture

  • Chicken piccata (scallopini) is chicken dredged in flour only, no egg or breading. This is chicken milanese with caper lemon sauce. Its good but its not piccata.

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  • When your loaded the possibilities are endless but I like to find new recipes on here talk about eating good daily and I can imagine where they go out to eat and it’s not Popeyes or McDonald’s not shaming them but I can imagine.

  • I tried this and it was delicious and so easy. I used panko breadcrumbs instead. I try to be a Ina in the kitchen but I’d rather be a Jeffrey and have her Friday night chicken dinners.

  • I LOVE this dish, and you have an awesome recipe for it! Perfect for our rainy weather here in California. You always have so many awesome ideas!