Chicken piccata offers a less-expensive variation on the popular Italian dish, veal piccata. With lemons, chopped parsley, and a breast of chicken, you can make these easy chicken piccata recipes in 15 minutes or less.See Popular Chicken Piccata Recipes
Wine, lemon juice, and capers add a trio of flavors to this Italian chicken recipe that can be prepared in less than 30 minutes.
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.
As if we needed more proof of the culinary genius that is Italian cooking, look at what happens when you take an ordinary chicken breast and transform it into one of these Italian chicken recipes. You get the classics, of course, like a supremely simple Chicken Piccata (it's amazing what you can do with just lemon juice, capers, shallots and a little white wine) or Chicken Parmesan (really, who doesn't love a good chicken parm?).
If there was a global comfort food, it would probably be the cuisine of Italy. There's something about classic Italian dishes that appeal to people, no matter what your background--the boldness of the flavors of Italy tend to combine in ways that are quintessentially satisfying and delicious. After all, it's hard to go wrong when you're working with ingredients like fragrant garlic, ripe tomatoes, rich mozzarella cheese, and hearty pasta.
Layer it up! Something magical happens when you combine long, thick, curly-edged lasagna noodles with layer after layer of melted cheese and a hearty sauce. And what you layer those basic ingredients with is limited only by your imagination.
The second best part of Thanksgiving, after the actual dinner with friends and family, is the turkey leftovers. But if you stocked up on too many bargain-priced turkeys or just can't face another turkey-and-cranberry-sauce sandwich, there are plenty of other ways to use up the rest of the bird. (And, yes, you do have to make that bird first; the roast turkey shown above is from a favorite classic recipe.)