A simple recipe with chicken breasts in a delicate sauce of butter, lemon and capers. A dash of fresh parsley adds color and flavor. For a written recipe visit www.harvesteating.com
Video Recipe: Chicken Piccata
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and thanks you for such kind words!
Keith
most likely they r good but after 4 years I would not eat them
keith
I have a jar of capers in my pantry. I’ve had them for about 4 years. Should I throw them out? They’ve never been opened. But they’ve been in my pantry for a long long time.
all purpose poultry seasoning in our store at Harvest Eating or look for similar in your local store or buy fresh parsley and thyme, chop fine ans use those..
best
keith
you are so amazing!! so easy to follow and understand! this is great! my only question is about the seasoning you used, which one should i get??
whats with the oven part am i suppose you just leave it in the oven to maintain the chickens heat or to cook it more. if its to cook it more how hot should the oven be and how long should it be in there
thanks for watching..glad you tried it!
Keith
I just made this recipe and it’s GREAT! My husband and I used to go to this little bistro that’s is now closed and they would make this dish. Since it was his birthday today I thought I would make it for him and then I came across your recipe.
I didn’t have wine so I subbed it for vegetable stock and I added more lemon juice and didn’t flour the chicken, other than that I kept to the recipe and my husband… LOVED IT!!!
I also roasted some veggies, and small potatoes with rosemary. Thanks
I liked the video. Kept a nice, quick pace, but was easy to follow along. A friend made me this dish with capers and it was very good. He also dragged some pasta through some extra sauce left over in the pan, and mixed it all up… talk about a rich, delicious dish.
Thank you sooooooo much!!!!!!
they are capers, find them in supermarkets where the pickles are found…
keith
a dry while wine like Chablis…avoid a sweet wine like Riesling or Sauternes….use real whine not “cooking wine” from a supermarket aisle….
keith
Another question. what kind of white wine should I use?
Thank you so much chef!
Chef Keith Snow:
What is the ingredient you said you are missing? Does it spell like “Kaper”? Where can I get them?
The guy is explaining it so the average person who doesn’t have experience in a professional kitchen or that doesn’t cook all that often can prepare these dishes.
With your lack of maturity and common sense it’s not surprising that these aspects were lost on you.
the only word I could think of to respond to your garbage comment is “whatever” …life is way to short to reason with people like you
Keith
Keith —– some people have no class. Don’t even listen to these jealous idiots.
You talk way to much and u move really slow. you do sound like a jerk dude, it’s like this big rant over nothing. if u really wanted to save money u wouldn’t have said anything. U also talk down to people as if they r stupid n u r this great wise person. Step into my kitchen son, I’ll show u how it’s done.
thanks for watching…
it’s a tasty dish
Keith
Fabulous! Thanks so much for your great Piccatta recipe. Wish more teachers were like you!
Can’t wait to see more of your dishes!
find them here..it was Northern Italian
keith
twitter at chefkeithsnow
yeah I am for real..you?
my mom used to say.. ” if you have nothing nice to say don’t say anything at all”
keith
twitter at chefkeithsnow
you sound like a jerk from 1:20-1:45. Jerk is being kind, I want to say something else. I am not a child also 4:52. Are u 4 real?
a nice white apple juice is often a substitute.
What is the spice blend?