Giada Chicken Piccata Recipe (2024)

FAQs

What is the best wine to use for chicken piccata? ›

Sauvignon Blanc is a very popular and versatile white wine known for its fruity and herbal notes. As a high-acidity wine, Sauvignon Blanc matches the high acid levels found in chicken piccata's lemon sauce. Generally, high-acidity foods and wines pair well together.

Chicken piccata has capers. So for you caper haters out there, the Francaise version is for you. Chicken Francaise is dredged in flour and egg, whereas chicken piccata is dredged only in flour, so the Francaise has a bit more (delightfully) substantial coating.

Chicken piccata pairs nicely with white wines. Sauvignon Blanc, Pinot Grigio, or Chardonnay are good options. They match the dish's bright flavors and rich sauce.

The best thing to reach for is a dash of quality white wine vinegar mixed with chicken or vegetable stock. The rule of thumb is 1 tablespoon of vinegar per 1 cup of stock. For this chicken piccata, that would be 1/2 cup stock mixed with 1 1/2 teaspoons white wine vinegar.

Be sure that no zest from the lemon sneaks into the sauce when you add fresh lemon juice. That could also be the culprit in bitter chicken piccata.

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

yes, breaded… fried then finished with sautéed mushrooms, wine, parmesan cheese, and parsley. Look…if you add capers…it's piccata…if you bread the chicken…it's Milanese (or Milanesa). If you want to call both of them “scallopini”…

Piccata refers to a sauce (made with lemon, capers, broth, and butter) that's often partnered with chicken, while scallopini refers to the method for preparing the chicken. Chicken scallopini can be finished with piccata sauce, or another sauce.

If you ask the renowned Chef Isidori, the limoncello spritz and chicken piccata are a "perfect pairing." It's an example of flavor harmony, where the co*cktail merely enhances the main course.

Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn't get any better than this easy chicken piccata for dinner!

Which is sweeter between Sauvignon Blanc and Pinot Grigio? ›

If you're looking for something slightly sweeter, fruity, and well-rounded, try the Pinot Grigio. If you're looking for something with higher acidity levels and a little drier, but still on the lighter side, go with the Sauvignon Blanc.

For the sauce, use a dry Italian white wine such as Pinot Grigio or Vermentino and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns.

“Francese and piccata are very similar. The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour.

Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.

Albariño from Spain pairs wonderfully with Sole with Lemon Caper Sauce. Its refreshing citrus and stone fruit notes resonate with the lemon in the sauce, while its mouth-watering acidity balances the dish's richness. The subtle salinity, a hallmark of Albariño, mirrors the briny capers, creating a harmonious match.

Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

The soft curves of chardonnay work well, but the swagger of a white burgundy is not needed here. Go instead for a humbler incarnation of the grape with only a little oak or none at all. If you want to match your wine with the sauce, choose one that is bright with little stabs of citrus.