Chicken Piccata, a famous Italian-American meal, is made with thinly sliced chicken breasts dredged in flour, sautéed in butter or oil, and simmered in a sauce of lemon juice, white wine, capers, and chicken broth. The dish is served with linguine or noodles and fresh parsley.
Chicken Piccata starts with thinly pounded chicken breasts coated in salt-and-pepper-seasoned flour. Sauté them until golden brown and heated through. White wine and lemon juice deglaze the pan, and chicken stock makes a sauce. Capers add brininess to the sauce. The chicken is returned to the pan and stewed in the sauce for a few minutes to blend flavors.
Chicken Piccata is delicious and easy to cook for a family dinner or special occasion. It adds variety to weekday meals and impresses guests with a flavorful and elegant dish.
How to Make The Best Chicken Piccata
I’ve always loved Italian food. Its fresh herbs, bright flavors, and basic yet sophisticated preparation make it one of my favorites. Chicken Piccata is a typical Italian dish that always impresses me. For a romantic dinner or special occasion, this dish is ideal. Tender chicken and a tangy, savory sauce make a delicious, refined meal.
So, if you want to dazzle your guests with a tasty, easy-to-make meal, look no further. I’ll show you how to cook Chicken Piccata in this blog post. From ingredients to cooking directions and FAQs, I’ve got you covered. Let’s begin!
Chicken Piccata Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, divided
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Step By Step Instructions To Make Chicken Piccata
Step 1: Preparing the Chicken Breasts
The first step in making Chicken Piccata is preparing the chicken breasts. You’ll want to start by slicing each chicken breast in half horizontally to create two thin cutlets.
Then, place each cutlet between two sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy skillet until they’re about 1/4 inch thick. This will help them cook quickly and evenly.
Step 2: Dredging the Chicken Cutlets
After pounding the chicken, you’ll want to dredge them in a mixture of flour, salt, and pepper. This will help create a crispy outer layer and also thicken the sauce later on.
To do this, spread the flour mixture on a shallow dish and coat each chicken cutlet on both sides, shaking off any excess flour.
Step 3: Cooking the Chicken Cutlets
Once the chicken cutlets are coated in flour, it’s time to cook them. Heat 1/4 cup of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and foamy.
Add the chicken cutlets to the pan and cook them for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken cutlets from the pan and place them on a plate.
Step 4: Making the Sauce
The next step is to make the sauce for the Chicken Piccata. In the same pan used to cook the chicken, add 3/4 cup of dry white wine and 1/4 cup of fresh lemon juice.
Cook the mixture over medium-high heat until it’s reduced by half, stirring occasionally. Add 1/4 cup of chicken broth and 2 tablespoons of capers, and continue cooking the sauce for another 2-3 minutes until it thickens slightly.
Step 5: Finishing the Dish
To finish the Chicken Piccata, add the chicken cutlets back to the pan and spoon the sauce over them. Cook for another minute or two, until the chicken, is heated through and the sauce has thickened to your desired consistency.
Remove the pan from the heat and stir in 1/4 cup of butter until it’s melted and incorporated into the sauce.
Chicken piccata Faq’s
Would a nongrain flour work for this? Almond? Coconut?
Yes! almond flour might work.
can I also use some boneless, skinless chicken thighs
Yes, You can try this.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs if you don’t have fresh herbs on hand. However, keep in mind that fresh herbs will provide a more vibrant flavor and color to the dish.
Serving Chicken Piccata
Chicken Piccata is served by spooning the sauce over chicken cutlets on a platter or individual dishes. Pasta or roasted veggies complement this dish. You can serve Chicken Piccata with any pasta, but linguine or spaghetti are common. Toss cooked pasta with olive oil and minced parsley.
To add nutrients and color, serve this meal with steamed broccoli or asparagus. It can also be served with a mild vinaigrette salad.
Chopped parsley and lemon slices add color and flavor. Squeeze lemon slices over chicken cutlets and pasta for a fresh, tangy taste.
Chicken Piccata should have tender, juicy chicken cutlets, and a delicious, medium-thick sauce. With these tips, you can make a gorgeous and tasty meal for your family and friends.
Chicken Piccata Variations
Instead of poultry, try shrimp piccata. Cook prawns in a pan until pink, then add lemon, capers, and white wine sauce. Rice or pasta.
Veal Piccata: Cook veal cutlets like chicken. Veal is preferred for this meal because it tastes and feels lighter than chicken.
Artichoke Piccata: Change up the recipe by adding artichoke pieces. Add lemon, capers, and white wine sauce to the poultry and artichokes.
Mushroom Piccata: Sliced mushrooms add a rich flavor. Add the lemon, capers, and white wine sauce to soft mushrooms in a pan.
Creamy Piccata: Add some heavy cream to the sauce to make it creamier. This gives the sauce a smooth, pasta-friendly texture.
Pork Piccata: Replace chicken with pork cutlets for a heartier meal. Pork can dry out fast, so cook it like chicken.
Storing Chicken Piccata
Refrigerator: Place any leftover chicken and sauce in an airtight container and store it in the refrigerator for up to three days. When reheating, be sure to use a microwave or stovetop to ensure the chicken is heated before serving.
Freezer: If you have a larger batch of Chicken Piccata, you can freeze it for later. Place the chicken and sauce in an airtight container or freezer-safe bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
Separate the chicken and sauce: To prevent the chicken from becoming soggy, consider storing the chicken and sauce separately. This way, you can reheat them separately and combine them when serving.
Label and date: When storing Chicken Piccata, be sure to label the container or bag with the date and contents. This will help you keep track of when it was made and ensure it doesn’t stay in the refrigerator or freezer for too long.
Chicken Piccata Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter divided
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh parsley
Instructions
- The first step in making Chicken Piccata is preparing the chicken breasts. You’ll want to start by slicing each chicken breast in half horizontally to create two thin cutlets. Then, place each cutlet between two sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy skillet until they’re about 1/4 inch thick. This will help them cook quickly and evenly.
- After pounding the chicken, you’ll want to dredge them in a mixture of flour, salt, and pepper. This will help create a crispy outer layer and also thicken the sauce later on. To do this, spread the flour mixture on a shallow dish and coat each chicken cutlet on both sides, shaking off any excess flour.
- Once the chicken cutlets are coated in flour, it’s time to cook them. Heat 1/4 cup of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and foamy. Add the chicken cutlets to the pan and cook them for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken cutlets from the pan and place them on a plate.
- The next step is to make the sauce for the Chicken Piccata. In the same pan used to cook the chicken, add 3/4 cup of dry white wine and 1/4 cup of fresh lemon juice. Cook the mixture over medium-high heat until it’s reduced by half, stirring occasionally. Add 1/4 cup of chicken broth and 2 tablespoons of capers, and continue cooking the sauce for another 2-3 minutes until it thickens slightly.
- To finish the Chicken Piccata, add the chicken cutlets back to the pan and spoon the sauce over them. Cook for another minute or two, until the chicken is heated through and the sauce has thickened to your desired consistency. Remove the pan from the heat and stir in 1/4 cup of butter until it’s melted and incorporated into the sauce.
