Chicken Piccata

The Mahalo Top 7

Wikipedia: Chicken Piccata
Food Network: Chicken Piccata Pasta Toss
Martha Stewart: Chicken Scaloppine with Piccata Sauce
Epicurious.com: Chicken Piccata with Capers
Forum: Chicken Piccata and Orzo?
Meals Matter: Lemony Chicken Piccata
Food & Wine: Anne Byrn's Chicken Piccata with Artichokes and Olives

Chicken Piccata Recipes

Epicurious.com: Chicken Piccata Recipes
Reluctant Gourmet: Chicken Marsala & Chicken Piccata
Food Network: Chicken Piccata Recipes
Martha Stewart: Chicken Piccata Recipes
Gourmet Sleuth: Chicken Piccata

Chicken Piccata Blogs and Forums

Chow: Chicken Piccata
I Food U Food: Food Review: Chicken Piccata
Lakenvelder Food Blog: Chicken Piccata
GroupRecipes.com: Chicken Piccata Recipe
Kalyn's Kitchen: Chicken Piccata with Fried Capers
Seriously Good: Chicken Piccata

Related Searches

Scallopine | Chicken Marsala | Italian Food | Capers | Lemons | Polenta | Pasta

This page was created by Teresa M, a Part Time Guide in the Mahalo Greenhouse (see the original), mentored by Vika, and curated by Jonathan.
If you'd like to help us create the best spam free search results on the Internet, apply to be a Part Time Guide!

Guide Note

Chicken piccata is commonly thought of as a dish of Italian origin, but actually originated in the United States. Chicken breasts are pounded flat, floured, sautéed in butter, lemon, and possibly broth and/or white wine, and served with capers on top. The same technique can be used to prepare veal.

Fast Facts

Chicken breasts are usually sliced thin and tenderized for this dish
Variation on the more classic veal piccata
Served with polenta or pasta

History

Piccata is not originally from Italy. Much like chicken parmesan and pasta primavera, it was created in the United States, probably in the 1930s. The term piccata is a Milanese way to describe a meat that is flattened and pan-fried. The lemon and capers used in piccata, however, are common to Sicilian cooking.

Edit Guide Note and Fast Facts
View Note History