Last Updated on May 14, 2024
Today, we’re going to be looking at a Trisha Yearwood chicken piccata recipe. Chicken piccata is a dish that you can make relatively quickly, and Trisha Yearwood’s recipe is one of the most popular interpretations of this dish. This dish is light, fresh, and perfect for those evenings when you have little time, or that it just feels too hot to cook for long periods of time. But how do you go about making chicken piccata? Let’s take a closer look.
What Is Chicken Piccata?
Piccata is a way of describing how the meat has been cooked. The meat most often used is chicken, but you can also find veal piccata too. The meat is sliced and then coated in flour. It’s then browned off and served in a lemon and butter sauce. The taste is often tart because of the amount of lemon used in this recipe. It’s often served with capers, but Trisha Yearwood’s recipe does not contain any.
Who is Trisha Yearwood?
Trisha Yearwood is most commonly known for being a musical superstar, but she is also a best-selling author of cookbooks. Her chicken piccata is one of her most infamous recipes, and if you love Southern-style cooking, you’ll certainly love her TV show and cookbooks.
Ingredients in chicken piccata
- boneless and skinless chicken breast (in two pieces)
- sea salt
- ground black pepper
- plain flour
- large egg
- water
- dry bread crumbs
- olive oil
- unsalted butter
- lemon juice
- dry white wine
- sliced lemon
- fresh parsley leaves
Nutritional information of chicken piccata
You may be curious as to the nutritional value of chicken piccata. Each serving of this dish contains the following:
- Calories: 490
- Fat: 38g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 600mg
- Potassium: 314mg
- Carbs: 8.9g
- Dietary Fiber: 0.8g
- Sugars: 0.9g
- Protein: 29g
Trisha Yearwood Chicken Piccata Recipe
Let’s get down to the reason you’re here – how to make the chicken piccata recipe made famous by Trisha Yearwood. This recipe is inspired by one from Food Network. Let’s take a look at how to make this light, delicious dish.
Ingredients
The ingredients you’ll need for this recipe are:
- 1 boneless and skinless chicken breast (in two pieces)
- sea salt (to taste)
- black pepper (to taste)
- 70g of plain flour
- 1 large egg
- 1/2 tablespoon of water
- 75g of dry bread crumbs (preferably seasoned)
- olive oil
- 35g of room temp unsalted pepper
- 80ml of lemon juice (keep the lemon halves)
- 125ml of dry white wine
- sliced lemon (for garnish)
- chopped parsley leaves (for serving)
Recipe
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients you need for this recipe and preheat your oven to 200C. Grab a baking sheet and line with parchment paper.
Step 2: Coat the chicken
Using film wrap or parchment paper, wrap your chicken breasts (or put them between two sheets of parchment). Pound the chicken until it’s around half a cm thick. Season both sides with salt and pepper, to taste. Grab three bowls. In the first, add the flour, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt. In the second bowl, add the egg with 1/2 tablespoon of water and beat well. On the third plate, add the breadcrumbs. Now take turns between dipping each breast into the flour, then the egg, then the bread crumb; ensuring you shake between each dip to remove any excess. Repeat this process, if necessary.
Step 3: Cook the chicken
Add around one tablespoon of oil into a pan and heat over a medium heat. Once hot, add the breasts, and brown on each side (this should take around 2 minutes on each side). Now place the breasts onto your prepared sheet and place them into the oven for around 5-10 minutes to finish cooking.
Step 4: Make the sauce
Drain the pan you used for the chicken and add one tablespoon of the butter, along with the wine, lemon halves, lemon juice, and salt and pepper (to taste). Bring to a boil over a high heat for around 2 minutes. Remove from heat and add the remaining butter.
Mix well to ensure it’s well combined. Place the lemon halves onto the plates. Remove chicken from the oven and serve by drizzling the sauce over the top. Add some chopped fresh parsley over the chicken to garnish. Serve and enjoy!
Tasty recipe of Pachi pulusu read here.
Conclusion
I hope this post has given you a closer insight into a Trisha Yearwood chicken piccata recipe. It’s not only super easy to make but incredibly refreshing too. You can serve as it is, or with a side dish of your choice, such as new potatoes or baked potatoes.
Do you have any tips or tricks when it comes to cooking chicken piccata? Or do you have any other favorite Trisha Yearwood recipes? If so, please feel free to let me know in the comments below. Sharing is caring!
FAQs
What’s the Difference Between Chicken Piccata and Chicken?
When cooking chicken breasts usually, you do not add any flour when cooking. When it comes to chicken piccata, flour plays a vital role in this dish.
What is Chicken Piccata Sauce Made of?
The sauce is very simple when it comes to chicken piccata. The only ingredients you typically need are butter, lemon, white wine (or stock) and sometimes, capers. But the ingredients all depend on the recipe you're following.
What is the Thickening Agent in a Piccata Sauce?
Usually, the broth is the thickening agent in piccata sauce. However, if your sauce isn't thickening, you can always add a slurry. A slurry is equal parts cornstarch, to equal parts water. Mix the ingredients beforehand, and then add them to your sauce while hot until it reaches the consistency you're looking for.
What Can I Use Instead of White Wine in Chicken Piccata?
While dry white wine is the most common liquid to use in a chicken piccata sauce, you can always use any kind of chicken stock, if you'd prefer. This is the ideal cheaper alternative to white wine too.
Trisha Yearwood Chicken Piccata Recipe: How To
Ingredients
- 1 boneless and skinless chicken breast (in two pieces)
- sea salt (to taste)
- black pepper (to taste)
- 70 g of plain flour
- 1 large egg
- 1/2 tablespoon of water
- 75 g of dry bread crumbs (preferably seasoned)
- olive oil
- 35 g of room temp unsalted pepper
- 80 ml of lemon juice (keep the lemon halves)
- 125 ml of dry white wine
- sliced lemon (for garnish)
- chopped parsley leaves (for serving)
Instructions
- Prepare Gather all of the ingredients you need for this recipe and preheat your oven to 392°F. Grab a baking sheet and line with parchment paper.
- Coat the chickenUsing film wrap or parchment paper, wrap your chicken breasts (or put them between two sheets of parchment). Pound the chicken until it's around half a cm thick. Season both sides with salt and pepper, to taste. Grab three bowls. In the first, add the flour, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt. In the second bowl, add the egg with 1/2 tablespoon of water and beat well. On the third plate, add the breadcrumbs. Now take turns between dipping each breast into the flour, then the egg, then the bread crumb; ensuring you shake between each dip to remove any excess. Repeat this process, if necessary.1 boneless and skinless chicken breast (in two pieces), sea salt (to taste), black pepper (to taste), 70 g of plain flour, 1 large egg, 1/2 tablespoon of water, 75 g of dry bread crumbs (preferably seasoned)
- Cook the chicken Add around one tablespoon of oil into a pan and heat over a medium heat. Once hot, add the breasts, and brown on each side (this should take around 2 minutes on each side). Now place the breasts onto your prepared sheet and place them into the oven for around 5-10 minutes to finish cooking.olive oil
- Make the sauceDrain the pan you used for the chicken and add one tablespoon of the butter, along with the wine, lemon halves, lemon juice, and salt and pepper (to taste). Bring to a boil over a high heat for around 2 minutes. Remove from heat and add the remaining butter. Mix well to ensure it's well combined. Place the lemon halves onto the plates. Remove chicken from the oven and serve by drizzling the sauce over the top. Add some chopped fresh parsley over the chicken to garnish. Serve and enjoy!sea salt (to taste), black pepper (to taste), 35 g of room temp unsalted pepper, 80 ml of lemon juice (keep the lemon halves), 125 ml of dry white wine, sliced lemon (for garnish), chopped parsley leaves (for serving)
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
