One of my all-time favorite dishes is chicken piccata. A lemon pepper flour is used to coat tender chicken breasts before they are grilled till golden.
After that, a fresh lemon caper white wine sauce is cooked over the chicken. To amaze your relatives and friends, serve this simple (yet ostensibly elegant) recipe over spaghetti or mashed potatoes!
For the ideal meal Chicken Piccata, include a side salad and a loaf of crusty bread.
Italian Food Made Simple
We enjoy eating out, and one of my all-time favorite cuisines is Italian.
I simply can’t resist anything, from the bread and fresh olive oils to the hearty pappardelle topped with bolognese or the Chicken Parmesan (and don’t get me started on the Eggplant Parmesan).
I don’t have to give up the meals I enjoy in order to save money (let’s be honest, while staying in my pajamas), because I can prepare restaurant-quality meals at home. Bring on this delicious and simple chicken piccata recipe!
What Is Piccata Chicken?
Meat is pounded thin and covered with a buttery lemon caper sauce in a dish called chicken piccata (or any piccata, such as veal piccata).
This lemon chicken piccata is typically served over pasta, much like my Lemon Shrimp Linguine, and because it’s such a delicate meal, I like to use thinner pasta like angel hair or light linguine.
Additionally delicious are oven-roasted potatoes and a side of steamed broccoli or baked zucchini!
Making Chicken Piccata
The meat is coated in flour before being added to a quick piccata sauce composed of white wine and lemon that is loaded with capers, butter, and other delectable seasonings.
The broth, white wine, butter, and capers are all reduced in this sauce to bring forth their greatest qualities. It produces a flavorful sauce that is light but smooth and impossible to put down!
Chicken Sear Instructions
Start by crushing the chicken breasts until they are evenly distributed to produce this simple chicken piccata (so the fatter side cooks at the same rate as the thinner end).
Although I prefer to use a meat tenderizer, you can alternatively use the back of a strong cup or rolling pin. If your chicken breasts are huge, feel free to cut them in half.
The chicken breasts should be seared on both sides to brown the exterior. They only take a few minutes because they are thin.
Chicken Piccata Sauce Recipe:
This simple chicken piccata sauce is made by:
- To make a roux, cook butter and flour.
- Add the broth, white wine, capers, and lemon juice. Reduce for a short while.
- Heat through the chicken and parsley additions.
Piccata sauce is delicious over pasta and is quite simple to create.
What to Serve With Piccata Chicken
We serve chicken piccata over any starchy carb (or, of course, zucchini noodles or cauliflower rice if you’re a low-carb), as it’s a terrific meal with a nice buttery sauce.
We adore noodles, particularly the pasta that can be bought in the refrigerator section of our local supermarket (since it is so quick and simple).
I usually serve bread or buns to sop up any sauce with most pasta meals, including (Baked Spaghetti), and of course a fresh Italian salad or Caesar salad.
If you have leftovers, you may reheat piccata in the microwave or cook it until thoroughly heated in a small pan with a lid over low heat.
Chicken breasts are cooked in a delightful caper, lemon, and white wine sauce for chicken piccata.
|five minutes to prepare
20 minutes for cooking
time period: 25 minutes
portions: 4 portions
- 4 chicken breasts pounded to about ½ inch thick or cut in half crosswise
- ½ cup flour
- 1 lemon zested
- 2 tablespoons olive oil more as needed
- salt & pepper to taste
- ¼ cup butter
- 1 ½ tablespoons flour
- 1 cup chicken broth
- ½ lemon juiced (about 1 ½ tablespoon)
- ½ cup white wine or chicken stock
- 3 tablespoons capers drained
- 2 tablespoons fresh parsley chopped
- The flour, lemon zest, salt, and pepper together. Chicken is dredged in a flour mixture.
- Cook the chicken for about 4-5 minutes per side, or until just cooked through, in hot olive oil. If your food won’t fit in the pan, cook in batches. Remove from the pan and keep heat in a dish.
- Make a roux by melting 1/4 cup of butter in the same pan and whisking in the flour. until smooth, whisk. for 1 to 2 minutes.
- Chicken broth should be added gradually, stirring after each addition to ensure smoothness.
- Add capers, white wine, and lemon juice. 3 minutes of simmering with intermittent whisking.
- Re-add the chicken to the pan and cook it for 2-3 minutes. Serve pasta with the parsley mixture added.
Calories: 439 | Carbohydrates: 11g | Protein: 50g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 494mg | Potassium: 965mg | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 14.3mg | Calcium: 23mg | Iron: 1.8mg