piccata sauce

Classic Chicken Piccata Recipe

flour

salt

black pepper

butter

cream sherry

white wine

lemon juice

capers,

This quick and simple salmon piccata can be on your plate in less than 20 minutes! Crispy pan seared salmon filets are served in a tangy and zesty lemon and white wine sauce. Top with chopped parsley and capers for an elegant, healthy weeknight dinner or date night in!

Salmon Piccata

(6 oz) salmon filets

all-purpose flour

tsp kosher salt

¼ tsp freshly cracked black pepper

Tbsp extra virgin olive oil

dry white wine (such as Pinto Blanc or Pinot Gris)

chicken stock or vegetable stock (low-sodium)

garlic (smashed)

capers

unsalted butter

lemon juiced (about 3 Tbsp)

Tbsp parsley (chopped)

Dry salmon by patting gently on all sides with a paper towel. Combine all-purpose flour, kosher salt, and black pepper in a shallow bowl. Season salmon filets on all sides with flour, shaking off any excess.

Heat oil and 1 Tbsp butter in a large skillet over medium-high heat. When hot, add salmon, flesh side down, and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.

Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add white wine and capers, bring to a boil, and cook for about 1-2 minutes to reduce.

Pour in stock (or water), turn heat down to medium, then add butter. Swirl until butter has completely melted. Remove pan from the heat, add lemon juice and parsley, then stir one final time. Taste and adjust seasoning as necessary.

Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra sauce spooned on top.

A great lemon flavored sauce for seafood or poultry.

Piccata Sauce

Tablespoons Butter, Room Temperature

Flour

Cup Dry White Wine

Lemon

Cup Canned Low-salt Chicken Broth

Drained Capers

Cup Chopped Fresh Parsley

Salt & Pepper

To prepare the sauce, in a small pot,...

To prepare the sauce, in a small pot, add the wine, broth, and lemon juice.

Heat until bubbling, then reduce the heat until...

Heat until bubbling, then reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly.

Once thickened remove from the heat and add...

Once thickened remove from the heat and add the capers and parsley.

Season with salt and pepper as needed.

This Fish Piccata with Roasted Asparagus is such a delicious dish, made with a butter, wine, lemon, and capers. Looks so elegant, but is so simple to prepare!

Easy Fish Piccata

asparagus (,

olive oil

salt and black pepper

nonstick spray

dry white wine

garlic (, minced)

chicken broth

capers (, drained)

lemon

parsley (, for serving)

Preheat oven to 425 degrees F.

Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.

In the meantime, season the fish fillets with salt and pepper, then dredge in flour.

Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.

Deglaze pan with the wine until liquid is mostly evaporated, scraping up any yummy brown bits, about 1-2 minutes. Add in minced garlic and stir for about 30 seconds.

Add broth, lemon juice, capers, and butter.

Once butter is melted, pour sauce over fillets.

Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!

This Chicken Piccata is one of my favorite weeknight dinners! Golden, thin chicken cutlets served in a silky butter lemon and capers sauce. This Italian-American classic is cooked in one pan, easy to make, and on the table in less than 30 minutes! Serve with something starchy to soak up every bit of the delicious sauce.

Chicken Piccata

boneless, skinless chicken breasts

Salt and pepper (to taste)

olive oil (divided)

parmesan cheese

unsalted butter (cold, divided)

shallot (minced)

garlic (minced)

capers (or

parsley

lemon (cut

Place the chicken breasts on a cutting board and, using a sharp chef&#39;s knife, slice them in half horizontally, &quot;butteflying&quot; them. Cut each butterflied chicken breast into two cutlets.

Place a cutlet in a ziplock bag and gently pound thin with a meat mallet or the bottom of a heavy skillet. Repeat with the remaining cutlets.

Season the chicken cutlets with salt and pepper, and drizzle some olive oil on them, spreading it with your hands so they are lightly coated.

Mix the flour, parmesan and a pinch of salt and pepper in a bowl. Dredge each chicken cutlet in this mixture, coating them evenly.

In a large sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Working in batches if needed, brown the chicken cutlets until golden brown, about 3 minutes per side. Remove to a plate and, if desired, keep warm in a 225ºF oven.

Stir in the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.

Pour in the white wine, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.

Pour in the chicken broth, lemon juice, 2 tablespoons butter, capers and a pinch of salt and pepper. Cook until reduced by half, about 5 minutes.

Return the chicken to the pan and let it warm back up for a couple of minutes. Remove to a serving platter.

Lower the heat to medium-low. Stir in the remaining butter and the parsley, stirring or whisking until the sauce thickens. Do not let it boil! Taste for seasoning and adjust salt and pepper as needed.

Pour the sauce on the chicken and garnish with the lemon slices.

Serve immediately!

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes. 

trout fillet, (or other thin white fish fillet

Kosher salt and black pepper

oregano

paprika

garlic powder

extra virgin olive oil

lemons

white wine (or chicken broth)

capers (rinsed

Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.

To dredge, coat the fish on both sides with the flour. Gently shake excess flour.

In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.

To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.

Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).

Garnish with parsley and red pepper flakes, if using. Serve immediately!

https://content.jwplatform.com/videos/cgpNtZWn.mp4

Lemony and just a bit buttery, this Fish Piccata recipe with pan-seared trout and a lemon piccata sauce comes together in about 20 minutes.

Fish Piccata Recipe

Whether you&#39;re looking to upgrade weeknight dinners or to impress guests, this sauce will deliver on flavor and presentation.

shallots (thinly cut)

garlic (thinly sliced)

chicken broth (divided)

capers (drained)

Italian parsley (roughly chopped)

Heat the olive oil in a skillet over medium heat. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.

Add the wine, bringing to a low simmer and scraping pan to loosen browned bits (if you've cooked something in the pan before to pair with it). Simmer until liquid reduces by half.

Add the broth to pan bringing back to a low simmer, allowing to reduce for another 3-5 minutes.

Remove from the heat and whisk in the butter, then add the lemon slices, capers and parsley.

If serving with a protein, add to the sauce for 1-2 minutes to allow the flavors to marry. Otherwise, spoon over or toss with pasta.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Amazing recipe. Definitely a keeper. Thank you.

Delicious!  I didn't have shallots, but it was still very good. I've tried other piccata sauce recipes and this is the perfect one!

This was a great recipe.  I added finely diced red onion and tomatoes. Very good!

This was such a quick and easy sauce that does not disappoint! Was delicious with dinner and is perfect to have on hand for quick dinner options!

I had no idea how versatile this was. Thank you for sharing!

I just love a good homemade chicken piccata! :) Going to add this recipe to my weekly dinner rotation soon.

Your Piccata Sauce is a real keeper!
It’s certainly great for date night! Thanks for sharing!

This was so good! My whole family devoured this thanks so much for sharing!

Top 7 piccata sauce recipes from across the web

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Top Tags

Classic Chicken Piccata Recipe

Salmon Piccata

Piccata Sauce

Easy Fish Piccata

Chicken Piccata

Easy Fish Piccata

Piccata Sauce

Top 7 piccata sauce recipes from across the web

The most viewed piccata sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Chicken Piccata Recipe

Salmon Piccata

Piccata Sauce

Easy Fish Piccata

Chicken Piccata

Easy Fish Piccata

Piccata Sauce

The most viewed piccata sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine