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Chicken Piccata Skewers

  • ‚Äã2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest (from 1 lemon)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon unsalted butter
  • For The Chicken:
  • 1 pound boneless skinless chicken breasts, sliced into long 1/3-inch-thick strips
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
Makes 13 to 15 Skewers

This recipe originally appeared on Giada’s Holiday Handbook. Episode: Name That Holiday Tune Party.

For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.

For the chicken: Preheat a grill pan over medium-high heat.

Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.

Chicken Piccata Skewers

By: Giada De Laurentiis

Chicken Piccata Skewers

Serves:
15 skewers
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
5 minutes
Total Time
35 minutes

INGREDIENTS:

For The Sauce:

  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest from 1 lemon
  • 3 tablespoons fresh lemon juice from 1 large lemon
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon unsalted butter

For The Chicken:

  • 1 pound boneless skinless chicken breasts sliced into long 1/3-inch-thick strips
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 lemon halved

INSTRUCTIONS:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
  • For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
  • For the chicken: Preheat a grill pan over medium-high heat.
  • Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Chicken Piccata Skewers

Photo Credit: Food Network

Chicken Piccata Skewers

Serves:
15 skewers
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
5 minutes
Total Time
35 minutes

INGREDIENTS:

For The Sauce:

  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest from 1 lemon
  • 3 tablespoons fresh lemon juice from 1 large lemon
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon unsalted butter

For The Chicken:

  • 1 pound boneless skinless chicken breasts sliced into long 1/3-inch-thick strips
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 lemon halved

INSTRUCTIONS:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
  • For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
  • For the chicken: Preheat a grill pan over medium-high heat.
  • Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Photo of lizzynewm

Article by Giada De Laurentiis

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