Best Piccata Sauce Recipes

CHICKEN PICCATA WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

CHICKEN SCALOPPINE WITH PICCATA SAUCE

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
• Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
• In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
• Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

CRISPY CHICKEN TENDERS WITH PICCATA SAUCE

Steps:

• For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
• Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
• For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
• Pour the sauce over the chicken or serve alongside as a dipping sauce.

PICCATA SAUCE & TOPPING FOR WHITE FISH

Steps:

• In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
• Add wine, lemon juice and capers.
• Boil uncovered until liquid is reduced by half. Remove from heat.
• Rub fish with 1T oil on both sides.
• Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
• Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
• Serve fish on individual plates and top with sauce.

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE

Steps:

• Cut pork crosswise into 1-inch thick slices.
• Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
• Sprinkle thyme, salt and pepper over medallions.
• Heat oil in a large nonstick skillet over medium heat until hot.
• Add medallions; cook 4 minutes per side or until no longer pink in center.
• Transfer to a serving plate; keep warm.
• Add garlic to drippings in skillet; cook and stir 30 seconds.
• Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
• Stir in olives; heat through.
• Spoon sauce over medallions; top with parsley.

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE

Steps:

• Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
• Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
• Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
• Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
• Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
• Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
• Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
• Drizzle with lemon-caper sauce and serve immediately.

PICCATA SAUCE

Steps:

• In saucepan, saute garlic in butter until transparent.
• Add olive oil and flour making a paste.
• Cook, stirring, until golden brown.
• Add chicken broth a little at a time, and then add lemon juice.
• Stir over medium heat until thickened.
• Add capers with juice.
• Serve over chicken or pork.

CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS

Steps:

• 1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
• 2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
• 3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
• 4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
• 5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
• 6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
• 7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.

POACHED SALMON WITH CREAMY PICCATA SAUCE

Steps:

• Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

CHICKEN SCALOPPINE WITH PICCATA SAUCE

Steps:

• 1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness. 2. Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess. 3. In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm. 4. Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve, immediately.

KEY LIME CHICKEN PICCATA SAUCE

Steps:

• Combine butter, wine, and lime juice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until sauce is reduced by half, about 30 minutes. Add capers to sauce a few minutes before serving.

PICK OF THE PICCATA SAUCE

Steps:

• Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.
• In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

CHICKEN PICCATA WITH WHITE WINE SAUCE

Steps:

• Cut each chicken breast horizontally in half to make 2 cutlets; place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness; place in shallow dish. Drizzle 1 Tbsp. vinegar evenly onto both sides of chicken cutlets. Refrigerate 1 hour.
• Place flour in pie plate. Heat oil in large skillet on medium heat. Meanwhile, remove chicken from vinegar; discard any excess vinegar. Add chicken, 1 cutlet at a time, to flour, turning to evenly coat both sides of each cutlet. Gently shake off excess flour.
• Add chicken, in batches, to skillet; cook, 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Stir wine and remaining vinegar into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce; stir. Simmer on medium-low heat 5 to 7 min. or until heated through, stirring occasionally. Stir in olives. Serve over chicken.

SALMON WITH LEMON CAPER SAUCE (SALMON PICCATA) - GIADZY

Steps:

• Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
• Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.