Chicken Piccata

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Chicken Piccata

The whole family will love this chicken piccata — and the dish comes together in a flash.

Chicken Piccata

When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts — wondering what the heck am I going to make for dinner? — it’s often chicken piccata to the rescue.

Crispy chicken cutlets in a lemony butter and caper sauce, chicken piccata is one of those quick and easy suppers that makes everyone at the table happy. My kids like the chicken plain (hold the sauce), while Michael and I love the lemony, briny notes in the butter sauce. Capers definitely fall into the love-’em-or-hate-’em category, so feel free to leave them out if you’re not a fan.

Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetables, mashed potatoes or couscous. That means you can go from “what’s for dinner?”  to “dinner’s on the table!” in less than 30 minutes.

How To Make Chicken Piccata

ingredients for chicken piccata

Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.

slicing the chicken breasts in half horizontally

Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures that they cook quickly and evenly. (I use a sealable plastic bag to pound the chicken because it can also be used in the next step to easily coat the chicken with flour.)

pounding the chicken breasts

To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine.

flour and seasonings in plastic bag

Add the chicken to the bag.

adding chicken to the bag

Then seal and shake to coat the chicken evenly.

chicken coated with flour in the bag

Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with 1/4 teaspoon salt.

dipping the chicken in eggs

Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres.

dredging the chicken in the bread crumbs

Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes.

pan-frying the chicken piccata

Flip the chicken and cook until the second side is golden, about 2 minutes more.

pan-frying the chicken piccata (golden color)

Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)

chicken piccata arranged on baking sheet

Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced.

making chicken piccata sauce

Off the heat, swirl in the butter.

swirling butter into the chicken piccata sauce

Add the parsley.

finishing chicken piccata sauce with parsley

Taste and adjust seasoning with salt and pepper, if necessary.

finished chicken piccata sauce

Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!

Chicken Piccata

Photo by Our Salty Kitchen

More Italian recipes You Might Like

Chicken Picatta

The whole family will love this chicken piccata — and the dish comes together in a flash.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

For the Chicken

  • 1.5 lb boneless skinless chicken breasts
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 eggs
  • 1 cup seasoned Italian bread crumbs
  • 1/4 cup extra-virgin olive oil

For the Sauce

  • 1 cup chicken stock
  • 2 tablespoons fresh lemon juice, from 1 lemon
  • 3 tablespoons brined capers, drained and rinsed
  • 3 tablespoons unsalted butter
  • Salt and pepper
  • 1/4 cup chopped fresh Italian parsley

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
  2. Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two 3/4-lb breasts to make 4 portions.) Save the bag.
  3. To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with 1/4 teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly.
  4. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don't leave it in the oven for more than 5 minutes or it will overcook.)   
  5. Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
  6. Make Ahead: The chicken can be breaded and refrigerated up to four hours ahead of time.
  7. Freezer-Friendly Instructions: The breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Defrost in the refrigerator before cooking.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 585
  • Fat: 31 g
  • Saturated fat: 10 g
  • Carbohydrates: 27 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 47 g
  • Sodium: 758 mg
  • Cholesterol: 229 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This recipe is delicious! I followed the directions exactly – thanks for making them so easy and thorough! I will be making this again in a double batch to put in freezer for super quick midweek meal.

    • — Susan Van Aartsen on January 28, 2021
    • Reply
  • The majority of my rotating recipe list comes from your recipes. I have yet to make a meal that I did not love. This is by far one of my favourite dinners. Fast, easy weeknight dinner and delicious! I add about a teaspoon of the brine from the capers to make the butter sauce a bit more briny. I love pairing this with mashed potatoes. The butter sauce is delicious on top!

    • — Nicole Cross on January 28, 2021
    • Reply
  • This is by far the best chicken piccata I’ve ever had, even from a restaurant. My husband said he will never order this dish when we go out again because it could never be as good as this recipe. Thank you so much for sharing. As an aside, all of your recipes are fantastic! I’ve made several and all of them have turned out perfectly and tasted delicious. I am so glad I found your website. Thank you for all your wonderful recipes, tips and ideas!!

    • — Terri Van Scheltema on January 28, 2021
    • Reply
  • Your step by step pictorial made this so easy to follow! Delish!

    • — Tara on January 28, 2021
    • Reply
  • In preparing for my husband’s BIG birthday, I needed a recipe that was special yet could be made with readily available ingredients. This fit the menu perfectly! It was delicious, easy to prepare, and felt special (although all of your recipes make my family feel special). Thanks for making my life easy!

    • — Julianne on January 28, 2021
    • Reply
  • I hate to say this , but I don’t like capers . Do you think it’s good enough without adding them ??

    • — Ingrid on January 11, 2021
    • Reply
    • Sure, Ingrid — it will still be good — enjoy!

      • — Jenn on January 12, 2021
      • Reply
    • Made this and it was easy and delish. I had so many capers in my fridge and needed to use them up. Also this recipe worked well with earth balance butter for those that are non dairy. Thank you did the pics they sure help guide the recipe

      • — Tina on January 28, 2021
      • Reply
  • This is a keeper! Thanks for another good recipe. Enjoyed it – however next time I’ll need to pound my chicken breasts thinner – had them a wee bit thicker than I wanted.

    Thank you!

    • — Susan Grondin on December 20, 2020
    • Reply
  • I don’t understand why chicken piccata is always recommended as a weeknight dish. It’s always more work than you anticipate, with way too many dishes in the end to wash. This takes much longer than 30 mins to prep/cook.

    • — Janine on December 4, 2020
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  • I made this delicious Chicken Piccatta , I did not have any eggs, nor did I have any breadcrumbs , this dish was still amazing! I will definitely make this dish with all of the ingredients again. The sauce has delivers perfect balance! Easy, delicious, and visually pretty meets all of the requirements for a guest worthy presentation! Make it! you will not regret it! Actually! Jen! you nailed it!

    • — Michele Rush on November 22, 2020
    • Reply
  • This chicken piccata recipe is in the Top 3 of my family’s favorites! I often have a hard time cooking chicken breasts, but these always, always, come out perfectly juicy. I love finding recipes like this one that are instant “keepers.” Thank you Jenn for another fantastic dish! xo

    • — Yvonne on November 18, 2020
    • Reply
  • Before I make this, I just want to say that one of the things I love about the recipes you’ve shared here is the excellent preparation instruction. You’ve helped me to learn to be a better more efficient cook. I cannot wait to try this recipe! All the best to you and yours!

    • — Doreen Sanders on November 11, 2020
    • Reply
    • 💗 Hope you enjoy the chicken!

      • — Jenn on November 11, 2020
      • Reply
  • Hi. Excited to try this! I know in your chicken Parmesan recipe you recommend using chicken tenderloins. Can you use tenderloins in this one too, or do you need to use breasts cut in half? Thank you! Rachel

    • — Rachel on October 31, 2020
    • Reply
    • You can get away with using tenderloins here. Hope you enjoy!

      • — Jenn on November 2, 2020
      • Reply
    • I used tenderloins this week because that was all my market had. They turned out great! This recipe is a can’t-miss. 🙂

      • — Yvonne on November 18, 2020
      • Reply
  • Jenn your Piccata was the best we ever have made and we have tried many. Have not tried one breaded before and very pleasantly suprised. We were on the east coast several years ago and my wife ordered Piccata in a nice Italian restaurant they added fresh diced tomato and sliced mushrooms to the sauce was great I now do this and makes a great addition.

    • — Greg and Sherry Heiden on September 29, 2020
    • Reply
  • This recipe is a keeper. The simple ingredients along with your pictures and step by step instructions make this fancy dish easy even for a beginner cook. I could tell my husband loved it with every vocal bite. Thanks for making cooking fun!

    • — Cynthia on September 18, 2020
    • Reply
  • Would the sauce be enhanced any with a splash of white wine? I normally include that in my Chicken Piccata but I love your recipes and want to try it!

    • — Sheryl B on September 16, 2020
    • Reply
    • Sure, feel free to use a splash — hope you enjoy!

      • — Jenn on September 16, 2020
      • Reply
  • Made this last night as written except for substituting dried parsley since I didn’t have fresh ones. Turned out great and fairly quick to put together! Chicken turned out moist and flavorful!

    • — Tanuja on August 18, 2020
    • Reply
  • Jenn, do you have any advice on how to make homemade Italian breadcrumbs if you don’t have any available? Thank you

    • — Mim on May 25, 2020
    • Reply
    • Hi Mim, with a few pretty simple ingredients, you can make your own. Although I haven’t used it myself, this recipe looks good and gets positive reviews.

      • — Jenn on May 26, 2020
      • Reply
  • So good! I didn’t have any capers or olives or pickles so I subbed the capers with thyme. I’ll get capers for next time because there will be more next times making this!!! Yum!

    • — BRIGITTE Couture on May 18, 2020
    • Reply
  • I often make chicken picatta dipped in flour then egg omitting the breadcumbs. Seeing all the great reviews I’ll have to try this recipe.

    • — Rosie on May 2, 2020
    • Reply
  • Our small neighborhood is now pitching together to share meals, delivered just to the front door, ready to eat. Your chicken piccata went to three families, and everyone sent texts back to me saying, “ fabulous” “ we ate like pigs!!!!” I made one and a half times the recipe, and paired it with your roasted carrots with fresh thyme, and small roasted potatoes….it was so appreciated, and made life an little easier for the cooks in each family….a very welcome break to be sure! since then, I have been gifted with pumpkin bread, chili, carrot cake….and chicken pot pie….
    Your wonderful recipe has started a trend of sharing and caring in my little community, and sends the message that we truly are in this together! Thanks Jen!

    • — Gayann on April 23, 2020
    • Reply
    • I love that idea!! Glad to hear the chicken piccata was well-received. 🙂

      • — Jenn on April 23, 2020
      • Reply
  • I have trysted recipes from Jenn for years, she makes me look like a great cook! This dish is delicious. Recently, my daughter and I have vowed to cook recipes we have collected to try someday. Well, this is the week for Chicken Piccata. It was quick and easy to put together. My husband and daughter both loved it. We served it with a cheesy herbed ponta and steamed green beans. Perfect! Great amount sauce, leftovers were delicious too!!

    • — Nancy Peckham on April 23, 2020
    • Reply
  • Please forgive me if this question has already been answered. If I don’t have Italian style bread crumbs, can I substitute Panko crumbs and add some additional seasonings? I’ve made this before and it is delicious!

    • — Glinda on April 19, 2020
    • Reply
    • Sure, Glinda – that’s fine. Enjoy!

      • — Jenn on April 19, 2020
      • Reply
  • Another 5 star recipe!! My whole family loved this one. I am feeling like a pro because of your blog!!

    • — Alexia Neubauer on April 15, 2020
    • Reply
    • 🙂

      • — Jenn on April 16, 2020
      • Reply
  • We loved this, quick to prepare and absolutely delicious!

    • — Charlotte on April 9, 2020
    • Reply
  • Made this for the family with steamed broccoli and orzo pasta (in the rice cooker) WINNER! 👍🏻

    • — Wendy on April 4, 2020
    • Reply
    • i have a ton of cilantro growing. can i use instead of parsely? i love your recipes!

      • — susan rogers on July 24, 2020
      • Reply
      • Sure — it will lend a slightly different flavor, but it will definitely work. Enjoy!

        • — Jenn on July 24, 2020
        • Reply
  • Just looking at all our dinner options for the next couple days, as is every family cook I’m sure, and I wonder if instead of using parsley in the pan sauce, if cilantro would work? That’s just what we have on hand… but I wonder if it would overpower the briny capers taste? Thanks for having these wonderful recipes on here Jenn! It’s making these hard times a little better!

    • — Celeste on April 2, 2020
    • Reply
    • Hi Celeste, while cilantro will certainly work here, it will add a different flavor – not bad, just different! You could also just skip the herbs; it will still be delish. Please LMK how it turns out if you try it. 🙂

      • — Jenn on April 2, 2020
      • Reply
  • i made this early and doubled the recipe.
    can i combine the sauce and chicken and reheat all together to serve?

    • — Michele on March 30, 2020
    • Reply
    • Hi Michele, I’d actually reheat the chicken in the oven and the sauce on the stove.

      • — Jenn on March 31, 2020
      • Reply
  • The chicken was very easy to make and most importantly my kids both said out loud, wow mom this chicken is really good. Paired with the kale salad with walnuts and they ate that too! Thank you for your great recipes!

    • — Jennifer on March 5, 2020
    • Reply
  • I prepared the chicken piccata over the weekend and it tuned out delicious. My husband said and he enjoyed and I should make the dish again. Tip: Don’t cheat, make sure you flatten the chicken breast to 1/4-inches – it really makes a difference and taste and texture. The dish came together quickly once the prep work was completed. So have the side dishes prepared and ready to serve. Cheers

    • — S C Washington on February 27, 2020
    • Reply
  • Do you have a favorite Italian bread crumb brand? I was reading the label on mine (which is yummy) but yikes! so much salt! Or, if you started with plain bread crumbs instead, what spices would you add? Thank you!

    • — Susan on February 10, 2020
    • Reply
    • Hi Susan, I like Progresso brand but if you wanted to start with plain bread crumbs and add your own seasonings, here’s some guidance.

      • — Jenn on February 11, 2020
      • Reply
      • Thanks!

        • — Susan on March 13, 2020
        • Reply
  • I am hosting a dinner party for 12 people next Saturday and would like to try your chicken piccata recipe and would like to make ahead. I would like to prepare and cook the chicken ahead of time and wonder if I could also make the sauce ahead of time. I wonder if you have any suggestions on how to best handle. I want to be able to enjoy my guests vs cooking in front of them. Thanks for taking the time to read my question and respond.
    Gail R

    • — Gail Russell on February 8, 2020
    • Reply
    • Hi Gail, While I really do think this dish is best when served right after it’s prepared, I suppose you could get away with cooking it ahead. The chicken won’t be quite as crispy as when it’s just cooked, but you can reheat it in the oven before serving (and reheat the sauce on the stove). Please LMK how it turns out if you prepare it ahead!

      • — Jenn on February 10, 2020
      • Reply
  • Best chicken piccata ever! This recipe has it all… it’s made with ingredients that are easy to find (and might even be in your pantry), it’s easy to make and is DELICIOUS! I’ve made this a few times and get rave reviews every time I make it. “Restaurant quality”, “best ever”, “can I have another serving” can often be heard when I make this recipe. You’ll never make another piccata recipe after this one!!!

    • — Julie F on January 30, 2020
    • Reply
  • Hi Jenn – my friend introduced me to you & your recipes over the weekend and I have been scouring your website and already bought your cookbook! I made your chicken piccata tonight and it was fabulous!! My husband & kids loved it. I have a lineup of recipes to try this week. Looking forward to it! Thx for the delicious recipe!

    • — Jenn Kratsa on December 15, 2019
    • Reply
    • Hi Jenna, so glad your friend introduced you to the blog and thanks for purchasing the cookbook! Hope you enjoy any other recipes you try. 💓

      • — Jenn on December 16, 2019
      • Reply
  • This is by far the best chicken piccata recipe I’ve ever tried! I’ve pretty much learned to first try to see if Jenn has a recipe for something I want to make before I go anywhere else. Her recipes are so perfect! The only tiny tweak I made was to use clarified butter instead of olive oil for the browning of the chicken – just to add even more butter flavor. Thank you, Jenn for making our meals so special!

    • — Melissa Rose on November 12, 2019
    • Reply
  • I have made this several times, all you gotta do is follow the recipe and it will turn out perfectly.
    slicing them in half longways is a must, if you dont they will be too big when you pound them out. david [email protected]

    • — david on November 7, 2019
    • Reply
  • My family LOVED this… They started grabbing the chicken and eating it before I could serve it. I struggle to find new weeknight meals, and this hit the mark for us!

    • — Michelle on September 30, 2019
    • Reply
  • Does 1 serving here mean 1 chicken breast or the whole dish with all 4 chickens pieces etc?

    • Hi Damian, Each serving is one piece of the chicken. Hope that clarifies. 🙂

  • Hi Jenn, this was delicious- a big hit. Curious how it might taste if bread crumbs were skipped? Meaning dip in egg and flour and everything else stays the same?

    • Hi Lydia, Yes, you can skip the bread crumbs and just use flour although the breading won’t be quite as crunchy. Also, because the bread crumbs are seasoned, you’ll need to add some additional salt and Italian herbs. Hope that helps!

  • This was sooo delicious! My kids and husband all ate it up! I’m definitely adding this to my list of easy, crowd-pleasing dishes for my family. Thank you!!!!

    What kind of pan do you recommend for this? I need to buy new pans and I’m wondering what recommendations you have. I have a ceramic skillet and it worked ok, but browning doesn’t happen so easily. My older metal pan just stuck to every food.

    • Hi Lara, so glad you enjoyed this! The pan you see in that picture is a 12-inch All-Clad stainless pan. I have a mix of things from All-Clad’s collections and love them all but I really like this line, as the outside of the pans are easy to clean. Hope that helps!

      • LOVE this recipe! It was absolutely delicious and easy to make. It’s better than some I’ve ordered in restaurants. I would definitely make it again and would make it for company. I served it with Angel Hair Pasta and the roasted carrot recipe at the bottom of the chicken recipe. That was delicious too. Thank you Jenn!

        • — K Howard on February 29, 2020
        • Reply
  • Made this and it got the thumbs up in our house. Easy to make and brightens up often dull chicken. Will be made again.

  • Absolutely delicious! The sauce is perfect! Another recipe from you that makes me look like I know what I’m doing in the kitchen!

  • I made this tonight at my husband’s request. Holy smokes, amazing!!! The first of many of your recipes I’ll make. So easy to follow and absolutely delicious!!! Thank you!!!

  • Chef Jennifer is right. Quick and easy. It is exquisite too. It actually makes my mouth water now at just the thought of it. I plan to make this regularly. Where I live capers used to be out of my price range and now thanks to internet order if I buy a large enough jar of them they are actually inexpensive compared to the pricey and tiny sized jars that were the only size available, back in the day, that I was able to find.
    And as you probably know when whole chickens are for sale for .99 cents a pound all you have to do is slice the raw chicken breast out of the whole bird for your piccata then cook the remainder of the chicken for chicken salad, etc…

    • Hi, love all your recipes! I make a similar dish using chicken tenderloins. So easy and quick, a little pounding, bread them , fry for two minutes a side! I just add wine and capers! Done!

  • I made this last night. It was so delicious, and a big hit!! My family is already asking me to make it again. Love the crunchiness of the chicken, and the sauce is soooo good! I would love to see a Chicken Francese recipe where the chicken breading stays in tact as this does. Anytime I make that, it seems all of the breading seems to fall off. Awesome recipe, thanks so much Jen!!!!

  • Loved this – like every recipe of yours that I’ve tried! Any suggestions for how to make it without using a plastic bag? – Really trying to reduce my use of disposable plastics but it’s tough because they are so convenient for food prep and storage.

    • Hi, This won’t reduce your use of plastic, unfortunately, you can avoid using a plastic bag for this by putting a layer or two of plastic wrap over the chicken before pounding it. (If you pound the chicken directly, it will shred.) When it comes to tossing the chicken with the seasonings, you can do all of that in a bowl. Hope that helps and that you enjoy the dish if you make it!

    • I save a few of my empty bags from breakfast cereal to use for this purpose. They are very sturdy and have never torn when I am pounding chicken or other meat. Of course they don’t have zipper closures, but I fold/roll the top when I am shaking chicken in crumbs or flour and have never had a spill. I also use these bags for marinating (propped in a bowl so that the unsealed top can’t spill). The best part is the good feeling from recycling and not using more plastic bags!

      • — Judy on February 14, 2020
      • Reply
  • OMG!! I love this recipe! I’ve tried many chicken piccata recipes and never loved them. None seemed to match the strength of flavor that I found in the best restaurant versions of this dish, but this recipe is amazing and I will be using it again and again. When I don’t want to fry the chicken, I pound, flour, and bread the chicken and then bake it in the oven (rather than frying it), while making the sauce in a small saucepan. It’s still terrific…and there’s a little less hands-on time. Thank you for a new favorite.

  • Fabulous dish, esp, with angel hair pasta. But I think all the prep + cooking is more like 45 mins. even for a very experienced cook. Also, the sauce doesn’t really “thicken” even with boiling double the stated time and adding more butter, because there’s no thickening agent in it. But it’s still amazing! I completely agree with the comment saying not to sauce all the cutlets if some will go in the frig to eat the next day. Reheat in a pan with a bit of butter or oil (to re-crisp) and then sauce … mmmm!

  • Made this again for dinner. So great every time!

    • — Garland Picard
    • Reply
  • Absolutely lovely, yummy and perfect. Love Jenn’s clarity in recipe presentation — keeps preparation easy. Thanks!

  • Very tasty and tender chicken with easy to follow directions. Simple and timeless.

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