I am giving you fair warning that this Chicken Piccata is quite possibly the most indulgent, addicting and aromatic recipe that I have posted thus far. Piccata is a savory specialty traditionally prepared with veal in Italy. For this dish, chicken is sautéed to a golden brown exterior and then glazed with a flavor-filled sauce that achieves great depth in taste, in just a short time!
The Break Down:
(Serving Size: 4)
* I suggest prepping all ingredients by measuring and setting aside, before beginning this recipe
- Boneless Skinless Chicken Breasts – 4, thinly pounded or butterflied if thick
- Low Sodium Chicken Broth – 1/2 cup
- Whole Wheat Flour – 1/4 cup for coating chicken, additional 1 tbsp for thickening sauce
- Unsalted Butter – 3 tbsp.
- Shallot – 1 medium, diced
- Garlic – 2 cloves, minced
- White Wine – whatever is in house, 1/4 cup
- Lemon – Juice of 1
- Parsley – ½ bunch, chopped
- Capers – 1/3 cup (or to your liking)
- Garlic Powder - 1/2 tsp
- Salt & Pepper
- EVOO – 4 tbsp
1. Before beginning, be sure you’ve read and followed the first tip/trick mentioned below
2. Have two plates handy. One with your flour and garlic powder mixed in and one to place the coated chicken
3. Season both sides of the chicken breast with salt and pepper
4. With a fork, lightly coat both sides of the chicken with flour mixture and set aside
5. In a medium to large saute pan, heat 2 tbsp. of olive oil over medium-high heat
6. As olive oil becomes fragrant, add 1 tbsp. of unsalted butter
7. Once butter has melted, add first batch of chicken to pan
8. Cook chicken on 5 minutes or so on both sides (will be lightly browned on both sides)
9. Once cooked, set aside on new plate
10. Cook remaining breasts in same method (additional drizzle of EVOO may be needed)
11. Once chicken is cooked, keep pan on heat and add the second tbsp of butter
12. As butter melts, add diced shallot and as it begins to brown then add garlic, tossing occasionally with utensil
13. Add low sodium chicken broth, wine, lemon juice and capers and mix, being sure to scrape the bottom of the pan - then add the additional tbsp of flour and continue mixing
14. Bring mixture to medium-high heat to a simmer and continue stirring, allowing to thicken
16. Add the chicken back into the pan with the sauce and sprinkle over the parsley
17. Remove all from heat and enjoy!
Tips & Tricks:
- To ensure optimum results, it is essential to have thin chicken breasts (approximately ½ inch) for this recipe. To best achieve this, just remember: purchase, pound or butterfly. Directions for each method are featured below:
1. Purchase – As simple as it sounds! My local Whole Foods has thinly sliced organic chicken breasts already packaged and ready to go for you. If you can’t seem to find – just ask the butcher at your local market for chicken cutlets.
2. Pound - For this method, you will need Saran Wrap and a large kitchen utensil or small pan. Carefully wrap the chicken breasts and pound until approx. ½ inch thick.
3. Butterfly – Gently hold down the thickest part of the chicken breast with your palm. With your other hand, gently glide a sharp knife through the chicken, starting at the thickest part, then open the breast and slice into two (okay if not completely equal).
- Unsalted butter is important to use for this recipe for taste purposes and causing the dish to taste overly salty. Remember that you already have salted the chicken and are using capers!
- The juice is worth the squeeze! If using your hands, squeeze lemon over glass with other hand palm up. By doing so – you will catch any seeds and can easily dispose. Once both sides have been squeezed and seeds removed, squeeze halved lemons together. Told you there was more J
- This dish pairs well with a steamed green (such as spinach) or grain (brown rice or quinoa)
- Pour yourself a glass of that white wine and enjoy as the smells of the recipe fill your home