The ultimate creamy chicken piccata—made easier than ever! This classic dish deserves a spot in every home cook’s repertoire, and this rich, creamy twist takes it to a whole new level of ...

I, for one, refuse to succumb entirely to hibernation. Here’s my (realistic) vision: date night in. I’m thinking chicken piccata and a dress that hugs in all the right places.

To make the chicken piccata, return the pan to the heat and ... or until the chicken is cooked through and the sauce is bubbling.

Chicken piccata is a classic Italian American dish made from pan-fried chicken cutlets, lemon, capers and parsley with a rich buttery sauce. The bold flavors are zesty and bright, but often the ...

Drizzle a few spoonfuls of sauce over each fillet and serve. Tips Make chicken piccata using the same method: Use two boneless skinless chicken breasts or 4 cutlets (about 1½ pounds or 680 grams).

Dampen your hands with water before forming your meatballs. This will help keep the meat stick together rather than to your hands. If using “salt-packed” capers Giada recommends thoroughly rinsing ...