chicken piccata is a life-saver for me. every single time I have chicken breasts that I don’t know what to do with – it’s either chicken piccata or chicken marsala. Both recipes are so quick and require minimal ingredients. This is the type of recipe that you can easily memorize and impress on whim. You can use chicken breasts or thighs alike.
the most complicated this recipe will ever get is beating the chicken up like it owes you money. so therapeutic.
in all seriousness, tenderizing the chicken halves is not a step to skip. trust me, it makes all the difference. tender and thinly sliced chicken is what gives you the melt-in-your-mouth texture once the chicken is cooked and covered in the lemon caper sauce.
chicken piccata
This chicken piccata recipe is a life saver. This is the type of recipe that you can easily memorize and impress on whim. Thinly-sliced and tenderized chicken breasts smothered in a white wine and lemon caper sauce.
Ingredients
- 1-1 1/2 pounds boneless, skinless chicken breasts (about 3-4 pieces), halved to make thinner pieces
- kosher salt and freshly ground black pepper
- all-purpose flour, for dredging
- 1/2 teaspoon olive oil
- 2 tablespoons butter
- 1-2 shallots, thinly sliced
- 2 cloves garlic, minced
- 3/4 cup chicken stock or broth
- 1/2 cup dry white wine (chardonnay or sauvignon blanc work well, or another 1/2 cup of chicken stock if you’re omitting the wine)
- zest of one lemon
- juice of one lemon
- 2 teaspoons capers, drained
- fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and freshly ground black pepper and set aside while preparing the fresh ingredients.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Dredge the chicken in flour shaking off any excess and add the chicken to the skillet. Cook the chicken pieces fully – about 3 to 4 minutes each side. transfer the cooked chicken to a plate.
- Lower heat to medium and, if needed, add a splash of olive oil to the skillet and sauté shallots and garlic for 1 minute.
- Add chicken stock, wine, and lemon zest to the skillet and simmer on medium heat for about 3 minutes. Lower heat to medium-low and stir in lemon juice and the remaining tablespoon of butter.
- Add the chicken back to the skillet along with the capers – the sauce will start to thicken as it cools. Toss in chopped parsley and serve immediately with salad and/or over rice or pasta.
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