Chicken Piccata

Posted 12 June, 2015 by Trish in In the Kitchen / 40 Comments

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Chicken Piccata  - Mouthwatering Lemony Goodness

One of my greatest dinnertime meal planning woes is that my husband doesn’t like chicken, particularly chicken breasts. I personally don’t like cooking dark meat because I don’t like dealing with the extra “stuff.” Mind you, I’d take a big juicy steak over chicken most days, but I’m always trying to find “inoffensive” ways to add chicken to our dinners so our red meat intake doesn’t get out of control.

There seems to be two exceptions to the “no chicken” rule at our house–rotisserie chicken from the market (which means I don’t have to cook!) and Chicken Piccata. Or as Scott affectionately calls it, Chicken with the Green Things. If you’re not familiar with Chicken Piccata, it is a wonderfully lemony dish topped with tangy capers. My mouth is watering just thinking about it. The recipe that I use is one that I found online years and years ago and I couldn’t find it when I recently searched. Thank goodness for having everything nice and neat in my recipe scrapbook! (shameless plug).

Cooking this Chicken Piccata taught me many things about cooking chicken. Before this dish, I had never pounded chicken to a similar thickness throughout. I was plagued with having a fat end taking forever to cook while the smaller side was overcooked. I also learned that a simple salt and pepper seasoning before cooking the chicken goes a long way. This recipe also taught me the basics of deglazing a pan with wine and has given me the confidence to make a simple pan sauce. The result of this dish is a tender and juicy chicken with a sauce that is mouthwatering.

Thank goodness for Chicken Piccata and allowing us to have an occasional chicken dish!

Chicken Piccata

Chicken Piccata

Serves 2 (with pounding the breasts, I find that I usually have enough that I can feed my own little chickens).

Ingredients

2 chicken breasts (around 1lb total)
1/4 cup flour
2 Tbsp grated Parmesan cheese
1 tsp paprika
Salt and Pepper
2 Tbsp olive oil

for pan sauce

1 large lemon, juiced
2 Tbsp white wine
2 Tbsp capers
1 Tbsp cold butter

Directions

1. Season the chicken with salt and pepper. Place chicken breasts between two sheets of wax paper and pound to 1/4″ (or desired and even) thickness.

2. Heat oil in a large skillet over medium heat until hot.

3. Mix together the flour, cheese, paprika, and any additional salt and pepper on a plate. Moisten the chicken breasts and dredge in the flour mixture. Let the chicken rest a few minutes and dredge again (if you’re not impatient or in a hurry).

4. Add the chicken to the hot oil until golden brown on that side, flip and cook chicken breast on otherside until chicken is cooked throughout to at least 165°. Set aside and tent with foil or place in the oven to keep warm.

5. Remove the pan from the heat and add the lemon juice, wine, and capers to the skillet. Return to heat and scrape up any browned bits from the pan. Bring the mixture to a boil and reduce the sauce until it is slightly thickened. Remove from heat and swirl in the butter. When melted, pour the sauce equally over the chicken breasts.

6. Enjoy. And lick up any remaining lemon sauce.

 

You could easily make this for more people by multiplying the ingredients (you might want to double the sauce anyway!), though I’ve never gotten the hang of cooking chicken breasts in batches without the first batch getting a little soggy. Guess with our expanding crew it’s something I should figure out. One thing at a time!

Have you ever had Chicken Piccata? What’s your favorite way to dress up a chicken breast?

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40 Responses to “Chicken Piccata”

  1. Kay

    That looks so good and I love capers (or little green things). Macaroni Grille has this dish and it is my favorite. However, I rarely order it any more. Sadly. Well, we rarely go there any more, but that’s another tale of how cutting back on certain things leaves not much room for Italian food. I’m keeping your recipe though.

  2. This looks great, Trish! Chicken Piccata is my *favorite,* though I usually have it with ziti. Greens seem better for summer, though.

  3. I love the picture! Sometimes I do food posts and sometimes the picture quality is good… sometimes it’s not. But this? This is great! And sounds good too. The Handyman in his old age (HA–I wonder what I’ll say when he’s actually old?) likes chicken more than he used to. I’ll have to try it.

    • Confession–I took this picture with my iphone right next to my kitchen sink (because it has the best lighting in my kitchen) on top of a dish towel. After I had cut my breast in half to share with the girls. LOL! I was pretty pleased with how it came out, too–sometimes my food pictures are horrible! Not sure how those fancy food bloggers do it. Anyway, it’s a fairly quick and easy dish to make and SO delicious.

  4. One of my favorite chicken meals. I’m starting a list of meals I need to make after we get back the national dance competition!

  5. I like this dish too. I make it Paleo by using tapioca starch mixed with a little almond flour instead of regular flour. It tastes really good. I use spaghetti squash as my main vegetable and usually something green like broccoli or green beans. You have me craving it now. lol :)

  6. I love chicken piccata! It’s the only way I’ll eat capers. Too bad about your husband not liking chicken breasts — quite a challenge to think of red meat substitutes.

  7. Looks yummy – and I absolutely love capers and lemon! Your photography is gorgeous as well – love how you didn’t center the plate and added the text! Might have to shamelessly “adapt” this to my pics!

  8. I always buy a jar of capers for a particular recipe and then end up throwing the rest of the jar out weeks (months?) later. (I’ve actually started using a Sharpie to label jars with the date I open them.) This time, I’ll have to remember to add them to salads, etc. My husband’s the chicken piccata cook in our house, and I do love it!

  9. I love piccata! I love the capers you have on top! When my husband and I were in Italy for our honeymoon, years ago, the capers were so large we thought they might have been olives. I’ve been craving them ever since.

    So nice to be here again, Trish, and visit your lovely blog. xo

  10. I haven’t had this before though we have a chicken dish of some description at least twice a week. I’m not too sure about capers though.

    Happy cooking
    Shelleyrae @ Book’d Out

  11. This sounds so delicious! Interesting about how little chicken you eat. I have a friend who only eats chicken breasts but we eat a lot of it.

  12. YUMM…. I used to prepare chicken piccata at least once a month; now I don’t remember the last time we had it. Guess what will be on the menu later this week? – Thanks for the great suggestion :)

  13. You may not love dinner time at our house. We really love chicken. Chicken piccata is a pretty good dish & I would eat that every week! Hadn’t thought about it in ages. Have you every bajed chicken breast wrapped with bacon and a glob of peach jam on it?
    Heaven! The jam caramelizes the bacon and its super delish.

  14. I seriously don’t know what I’d do if I couldn’t cook chicken. ALL THE TIME, lol. I almost never cook red meat. Chicken is my darling. My versatile, easy, delicious, darling ;)

    I’ve made/eaten a lot of asparagus lately. Yum!

  15. I’ve made chicken piccata before but I don’t remember it tasting as delicious as yours looks! I’ll have to try it again using your recipe. I make chicken a lot because I rarely eat red meat and hate cooking it at home, so it’s usually either chicken, fish of some kind, or a vegetarian meal. Will your hubby eat chicken in other forms such as ground, chicken sausage, slow-cooked chicken until it’s shredded, etc.? Or what about ground turkey or turkey cutlets?

  16. I’ve made Chicken Piccata but always avoid the capers so I need to try it with the capers! Your pic turned out awesome, very professional looking :)

  17. I’ve never made this but it does sound delicious. I can’t even fathom trying to cook without being able to use chicken! I’ll bet we have it 30% of our meals in one way or another. Does Scott like dark meat better than breasts?

  18. Sounds delicious! I could definitely use some new ways to cook chicken. I get creative with beef, but chicken is always simply baked.

  19. Ti

    I love me some Chicken Piccata! I love the lemony goodness and capers…gah. I’ve really grown to love them.

    Does your husband like mushrooms because Chicken Marsala is also good. Almost has the same taste as piccata but a darker sauce which is sometimes a nice change from the light and buttery lemon sauce.