Chicken & Salmon Piccata dish for summer nights


CHARLOTTE, NC – Today we are cooking Chicken and Salmon Piccata in two pans at the same time. These dishes are really light in hot weather and will take 10 minutes from start to finish with minimal cleanup. We welcome Melanie and Andy Tritten from Cannizzaro Famiglia with their delicious version Chicken / Salmon Piccata

Chicken or salmon piccata

2 chicken breasts or thighs (pounded to about 1/2 inch thick OR thin fillets) or salmon fillet (in this case, both)
Panoramic spray
Salt pepper
1 jar of Cannizzaro Piccata sauce
1 lb of your favorite pasta, cooked

Optional additions – artichoke heart wedges, cherry or diced tomatoes, asparagus, zucchini, sautéed or roasted mushrooms, fresh spinach

Sprinkle Salt & Pepper on both sides of your chicken or salmon cutlets. In a large sauté pan, heat and spray with pan spray. Place the meat and let rest for 2 to 3 minutes. Shake a little to loosen from the pan and flip to brown on both sides. Add any additional vegetables, then add the Cannizzaro Piccata Sauce, simmer for 5 minutes or until cooked through. Stir occasionally during cooking. Serve over your favorite cooked pasta or salad. For more recipes, visit

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