Simple Chicken Piccata
Chicken breast smothered in a savory, lemon sauce is the perfect easy choice for dinner. Capers and lemon create the perfect blend of flavor, ready in under an hour. Serve over pasta or potatoes for a yummy meal... can be made gluten free… sure to please!
Simple Chicken Piccata
Yield: 4 servings
Ingredients:
4 – 5 ounce chicken breasts or tenders (or 1 – 1 1⁄2 pounds chicken breasts divided)
1/3 cup flour, all purpose or gluten free
1/4 teaspoon kosher salt
Dash black pepper
1/4 teaspoon garlic powder
2 tablespoons parmesan cheese
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
Juice of one lemon, ~ 3 tablespoons
3 tablespoons capers
3/4 cup white wine
1/4 teaspoon kosher salt
1/2 teaspoon dried oregano
2 tablespoons leftover flour mixture
Serve over your favorite ribbon pasta or Smashed Potatoes
Garnish with Parmesan Cheese and chopped Italian parsley
Equipment needed:
Cutting board
Chef knife
Meat mallet or rolling pin
Plastic wrap
Dry & liquid measuring cups
Measuring spoons
Dinner plate
Larger skillet, 10 – 12 inch with lid
Tongs
Rubber spatula
If you haven’t noticed, many of my recipes involve lemon! We love recipes that combine lemon and if onions and garlic are ingredients too... heaven! Especially when it is served over pasta! I have ordered chicken or veal piccata at many an Italian restaurant, but never realized how simple it was to cook at home. My hubby loves anything lemon, so this recipe was sure to be a hit. Piccata uses ingredients I often have on hand and can be prepared in about an hour. Perfect meal... so grab your stuff and let’s make Piccata!
Chicken piccata uses boneless, skinless breasts or larger chicken tenders which are butterflied (divided) and pounded until about 1/2 inch thick. Chicken tenders work well as they only need to be sliced down the center to make a perfect portion. Boneless breasts should be cut into 3 –4 segments and butterflied, or cut partially through the center and flattened. Using a meat mallet or tenderizer works well, but I have used the end of a rolling pin with great success. Place the sections of chicken breasts between two pieces of plastic wrap or waxed paper. Pound the chicken with mallet until about 1/2 inch thick.
First, the chicken will need to be floured prior to pan frying. Place the flour, salt, pepper, garlic powder and parmesan cheese onto a dinner plate. Mix with a fork or your fingers until well blended. Place chicken breasts onto flour mixture and press into flour to coat well. Turn breasts over and coat other side. Gently shake to release excess. Save 2 tablespoons of four mixture for sauce thickening
To begin the cooking process, place the skillet over medium high heat for 2 – 3 minutes. Heat butter and olive oil until bubbly and foaming. Place chicken breasts into hot fat, being careful of splattering. Reduce heat slightly and panfry chicken for about 4 – 5 minutes or golden brown. Using tongs, flip chicken to second side and repeat the process. Remove chicken to a platter.
While chicken is cooking, if you haven’t already diced the onions and minced the garlic, finish the prep. Also, place 2 tablespoons of reserved flour mixture into white wine. Placing flour into a cold liquid will prevent clumping of your sauce. Place a pot of water with a lid and 1 tablespoon salt over high heat to cook pasta or potatoes... will be ready together.
Place onions and garlic into saucepan with chicken juices and remaining fat. Sauté them until onions are translucent, yellow and fragrant, ~ 3 – 4 minutes. Add capers, lemon juice, oregano and salt. Stir to combine. Add wine/flour mixture, blend well and heat until thickened and bubbly.
Almost finished! Nestle the cooked chicken with your tongs into the simmering sauce, flip chicken and cover with pot lid. Allow chicken to simmer for a few minutes to allow chicken to heat through. Chicken Piccata can be held covered, in a 250 – 325 F oven, for 20 – 30 minutes until serving.
Ready for a yummy dinner? Prepare potatoes or pasta as you are sautéing onions and chicken. Serve Chicken Piccata over ribbon pasta or Smashed Potatoes... add a salad. Going to be soooo good…Enjoy!!