Chicken Piccata Recipe

Chicken Piccata Recipe, or “picatta” - no worries
Lemon, white wine - capers anyone?

We like ziti pasta because of it’s durability - it will hold up nicely for your party, and it tastes great, works well with most foods and sauces. Perfect!

You’ll need a chafing dish, filling the bottom half with the ziti and placing the chicken and sauce on top. This will work for your guests if they’re standing or sitting.

So after the chicken is cooked, we’ll put it right on top of the warm ziti, and serve. In the chafer, the pasta will add a little moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ziti for 24 People

2 pounds of dry Ziti
Olive Oil

Cook the pasta to the box directions, rinse under cold water, transfer to a mixing bowl and toss with some olive, then refrigerate. You can do this the day before the party.

Ingredients for Chicken Piccata Recipe

18 boneless, skinless, split chicken breasts halves
2 pounds butter for frying
2 cups of flour
Salt, pepper and garlic

Marinade:

2 cups lemon juice
1/2 bottle white wine
1 tablespoon salt
1/2 tablespoon pepper

Sauce:

1/2 bottle white wine
Juice from 4 lemons
1/2 stick butter

Garnish:

Capers, small jar
Lemons
More wine (maybe)

Directions for Chicken Piccata Recipe

1 day before the party, either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, cut in pieces (better when your guests can ‘knife and fork it.‘

Place the chicken in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, place the already cooked ziti in the food pan of your chafing dish. Pour a little boiling water in the pan too, and put the pan into your chafer.

Set up your largest frying pan on the stove with some olive oil heating. Sprinkle garlic powder on the chicken, then put the flour in a mixing bowl and toss in about as many pieces of chicken that will fit into your frying pan. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes. Careful not to burn the butter - if it burns, toss away, wipe the pan and start again.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken in the chafing dish on top of the warm pasta.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding cooked chicken to your chafer.

When the chicken is finished, add wine, lemon juice and butter to the frying pan. Heat it through and pour over the chicken and pasta. Cut up lemons and garnish.

Capers? It’s a very specific taste. We put a small dish of them nearby, but the purists in your crown will rightly say that Piccata isn’t Piccata without them. You know your crowd better than we do. The proper way is to add them into the wine sauce with the lemon. You decide.

Add wine to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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