Classics Updated: Chicken Piccata

Revisiting a Classic that needs a Makeover

You know why most Classic dishes end up less-than-remarkable?

Short cuts

We’ve become so busy… cooking has been preached far and wide as a “waste of time” which has bred a generation of people that just want to get in-and-out of the kitchen as quickly possible.

Today I’m taking a Classic dish that, when made properly, hits all the marks of amazing flavor and great texture.

Cooking doesn’t have to be long and laborious… but a lot of shortcuts have robbed classics of the depth of flavor that makes them so remarkable.

Writing this recipe was a great reminder… this is a certified mind blower of a dish. I sat speechless as I enjoyed this with family.

This doesn’t take long either… but we need to tweak some things and hammer home proper technique… then 15-20 mins will give you a taste of perfection that can be ready any day of the week, and tasty enough to serve for guests you have over.

We are talking…

Chicken Piccata 🙌 🤤

The problem with “simple” classics is that if you screw up the technique or seasonings, you’re left with a mediocre plate of food.

In this case, chicken that’s soggy and yet dry-overcooked on the inside is an epic fail and miserable to eat.

A pan sauce needs balanced flavors between sweet and tart… and with any pan sauce, if it separates, you’re left with a greasy mess.

I’m taking a few flavor bumps in this recipe too so that you get the best chicken piccata on earth 🌎

Crispy yet tender chicken. And a creamy sauce bursting lemon, parsley, capers, shallot and more (no cream necessary 😉).

Let’s cook 👨‍🍳