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Patsy's Chicken Piccata

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  • Season the chicken with the salt and pepper and coat with the flour. Heat the oil in a large nonstick skillet over medium flame and sauté the chicken, turning until it is lightly browned on both sides, about 6 minutes.
  • Drain the oil from the skillet and discard. Add the butter, lemon juice, broth, wine, and basil to the skillet, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken is cooked and all ingredients are heated through. Remove the chicken from the skillet and place on a serving platter.
  • In a small bowl, combine the cornstarch with 1/4 cup cold water and mix. Whisk the cornstarch mixture into the pan juices and simmer over low heat until the sauce has thickened, about 1 minute. Season with additional salt and pepper to taste. Place the chicken on a serving platter and spoon the sauce over chicken before serving.


Prepared on the Tony Danza show by Executive Chef of Patsy's, Sal Scognamillo – 9/28/05 From Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

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