Chicken Piccata
a la sugar bear!
Chicken piccata is not only important to me and my family, it’s also deeply important in The Bear. It’s a dish that becomes a real point of connection between Carmy and his sister, Sugar, and one that reminds them of their mom. We also see Carmy make it while teaching his staff. That moment captures something special: the food we grow up eating, the food we cook for the people we love, doesn’t stay separate from our work. It carries through everything.
In real life, this was one of the very first dishes I had to make on the show with the team. I was in charge of cooking it for Sugar, the lovely Abby Elliott, while on set. Doing so gave me a new appreciation for what makes this dish so special. Making a pan sauce is one of the quickest, easiest ways to elevate your cooking at home. Learning how to use the delicious fond (the yummy brown, caramelized bits left behind after browning meat or vegetables), along with an acid like wine or lemon (in this case, both), shows you that you can create something deeply flavorful with just a few ingredients.
It’s familiar and unfussy, but it also teaches strong fundamentals: seasoning, timing, and balance.
It’s no coincidence that those same fundamentals apply to life, too. Life’s ups and downs, highs and lows, wins and losses provide the seasoning for who we are and who we become. Timing is everything. Did I ever think I’d get the opportunity to cook for a television show? Maybe not. But every single job prepared me for that moment. Balancing a dish feels might be a perfect metaphor for the balance we all seek in life.
The best part? This is a great dish for anyone. It’s easy, forgiving, and if you’re prepped and ready to go, you can have it on the table in about twenty minutes.
Today with Jenna + Friends
Enter in Exhibit A below of me making Chicken Piccata A LOT. But, the most fun when you are with a buddy.
**SET YOURSELF UP by purchasing cutlets or butterflied and thin chicken breasts to make the next step even easier.
PROCEDURE:
1. Prep the chicken
Lay a large piece of plastic wrap on a clean counter and arrange the chicken in an even layer. You should have about 8 pieces. Cover with another piece of plastic wrap and gently pound until the chicken is about ¼-inch thick. Season each piece (on both sides) with a chefs pinch of salt.
2. Dredge
Place the flour in a shallow bowl or baking dish and season with black pepper. Dredge each piece of chicken in the flour, coating completely, then shake off any excess. You want a light, even coat. I like to say just kiss it with flour!
3. Brown the chicken
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add about 4 pieces of dredged chicken to the pan. Cook for 3 to 4 minutes on the first side. Add 1 tablespoon of butter and flip each piece of chicken. Cook for another 2 to 3 minutes until the chicken is nicely golden brown. The internal temperature should be 165° F. Remove from the pan and transfer to a rack or dish.
Repeat with the remaining chicken and set aside.
4. Build the sauce
Keep the pan over medium heat and add 2 tablespoons butter and the garlic. Stir until fragrant, about 1 minute. Add the white wine, stock, and capers.
5. Reduce
Increase the heat to high and let the sauce reduce by about half, scraping up all the delicious browned bits from the bottom of the pan. When the sauce thickens enough to lightly coat the back of a spoon, turn off the heat.
6. Finish
Add the lemon zest, lemon juice and another tablespoon of butter. Stir until the butter is melted and the sauce is uniform. Season to taste with salt and pepper.
7. Serve
Transfer the chicken to a serving dish and spoon the sauce generously over the top. Finish with chopped parsley and lemon wedges.
If you’re serving this alongside linguini or spaghetti, toss the pasta while it’s hot with a little butter and plate it next to the chicken. Some of that delicious piccata sauce will bleed over—and that’s okay. In my opinion, it’s best eaten together :)!
I hope you all give this a try and enjoy with yourself or others! All of my love! Reach out with questions!
XO
Coco