Chicken Piccata Maggiano’s -Are you looking to recreate the delicious taste of Chicken Piccata from Maggiano’s Little Italy in your own kitchen? Look no further! In this ultimate guide, we’ll provide you with tips and tricks to create an authentic Chicken Piccata Maggiano’s recipe that will impress your friends and family. We’ll cover everything from cooking techniques to ingredient selection, so let’s get started!
What Is Chicken Piccata Maggiano’s?
Chicken Piccata Maggiano’s is a classic Italian-American dish that originated in Italy but has become a staple in American cuisine. It consists of thinly sliced chicken breasts that are coated in flour and sauteed until golden brown. The chicken is then deglazed with white wine, lemon juice, and capers, creating a tangy and savory sauce.
At Maggiano’s Little Italy, they serve their Chicken Piccata with a side of linguine pasta and sauteed spinach. The dish is topped with a lemon butter sauce that complements the flavors of the chicken and caper sauce.
Authentic Chicken Piccata Maggiano’s Recipe
Here is an authentic Chicken Piccata Maggiano’s recipe that we’ve perfected for you to recreate at home:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1/4 cup white wine
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
Directions:
- Begin by preparing the chicken breasts. Cut each breast in half lengthwise, creating two thin fillets. Place them between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
- In a shallow bowl, mix together the flour, salt, and pepper. Dredge each chicken fillet in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Deglaze the skillet with white wine, scraping up any brown bits from the bottom of the pan. Add the lemon juice, chicken stock, capers, and remaining butter and olive oil. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Return the chicken to the skillet and coat with the sauce. Sprinkle with chopped parsley and serve immediately.
Chicken Piccata Maggiano’s Copycat
If you’re looking to recreate the taste of Chicken Piccata from Maggiano’s Little Italy at home, this is the recipe for you! By following these steps and using the right ingredients, you can create an authentic Chicken Piccata Maggiano’s copycat dish that will impress your guests.
Maggiano’s Chicken Piccata Cooking Tips
Here are some tips to help you perfect your Maggiano’s Chicken Piccata:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Be careful not to overcook the chicken, or it will become tough and dry.
- Use freshly squeezed lemon juice for the best flavor.
- Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute.
Maggiano’s Chicken Piccata with Capers
Capers are an essential ingredient in Chicken Piccata, and they add a tangy, briny flavor that complements the chicken and lemon sauce perfectly. Here’s how to make Maggiano’s Chicken Piccata with capers:
- Prepare the chicken as described above and set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, add 1/4 cup of drained capers and cook for 1-2 minutes, or until they begin to brown.
- Add the white wine, lemon juice, chicken stock, and remaining butter and olive oil. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Return the chicken to the skillet and coat with the sauce. Garnish with chopped parsley and serve immediately.
Maggiano’s Chicken Piccata Sauce
The sauce is a crucial component of Chicken Piccata, and the Maggiano’s version is no exception. Here’s how to make the sauce:
- After cooking the chicken, deglaze the skillet with white wine, scraping up any brown bits from the bottom of the pan.
- Add freshly squeezed lemon juice, chicken stock, drained capers, and butter to the skillet and stir until the butter has melted.
- Continue cooking the sauce for 2-3 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
Maggiano’s Chicken Piccata with Lemon Butter Sauce
The lemon butter sauce is the perfect finishing touch to Maggiano’s Chicken Piccata. Here’s how to make it:
- In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in 1/4 cup of freshly squeezed lemon juice.
- Continue to cook the sauce over low heat, whisking occasionally, until it has thickened slightly.
- Drizzle the lemon butter sauce over the cooked chicken just before serving.
FAQs
Q: Can I use chicken thighs instead of chicken breasts for Chicken Piccata Maggiano’s?
A: While chicken breasts are the traditional choice for Chicken Piccata, you can use chicken thighs if you prefer. Keep in mind that the cooking time may be longer, and the texture will be different.
Q: Can I substitute vegetable broth for chicken stock in Chicken Piccata Maggiano’s?
A: Yes, you can use vegetable broth instead of chicken stock in this recipe. However, keep in mind that it will alter the flavor slightly.
Q: How do I prevent the flour from clumping when making the sauce for Chicken Piccata Maggiano’s?
A: To prevent the flour from clumping, whisk it into the cold liquid (in this case, the chicken stock) before adding it to the hot skillet.
Q: Can I make Chicken Piccata Maggiano’s ahead of time?
A: While Chicken Piccata is best served fresh, you can make it ahead of time and reheat it gently on the stovetop or in the oven.
Q: What is a good side dish to serve with Chicken Piccata Maggiano’s?
A: At Maggiano’s Little Italy, they serve their Chicken Piccata with linguine pasta and sauteed spinach. You could also serve it with roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion
By following these tips and tricks, you can create an authentic Chicken Piccata Maggiano’s recipe that will impress your guests and transport them to Italy with every bite. So go ahead and give it a try, and don’t forget to let us know how it turns out!
