Chicken Piccata

Growing up, the aroma of Chicken Piccata wafting through the kitchen always transported me back to family gatherings and cozy dinners. This dish, with its tender chicken and zesty lemon sauce, has a way of bringing everyone together. I remember the first time I attempted to recreate this classic Italian delight. It was a rainy evening, and I felt a sudden urge to bring a piece of my childhood to life. As I sautéed the chicken and watched the capers pop in the pan, I felt a rush of nostalgia. The combination of flavors—briny, tart, and savory—was like a warm hug. With each bite, I could hear the laughter of my family and feel the love that went into every meal. Now, whenever I make Chicken Piccata, it’s not just about the food; it’s about the memories and the joy of sharing it with others.

What to Gather for Chicken Piccata

The ingredients for Chicken Piccata are simple yet impactful. Each component plays a crucial role in creating the dish’s signature flavor. The key players include fresh chicken, zesty lemon, and briny capers. Together, they create a harmonious balance that’s both refreshing and satisfying.

• 3 very large boneless, skinless chicken breasts: The star of the dish, these provide a tender and juicy base that absorbs all the delicious flavors.
• 2 T capers: These little gems add a burst of briny goodness, elevating the dish with their unique flavor.
• 2 T olive oil: A healthy fat that aids in browning the chicken and creating a lovely sauce.
• Salt and pepper to season chicken: Essential for enhancing the flavors and ensuring the chicken isn’t bland.
• 1/2 tsp. poultry seasoning: This blend adds depth and warmth to the chicken.
• 2 tsp. finely minced fresh garlic: Adds a robust flavor that complements the bright lemon and capers.
• 1/2 cup homemade chicken stock: This will help create a rich sauce that coats the chicken beautifully.
• 2 T fresh lemon juice: The acidity brightens the dish and adds a refreshing zing.
• 1/2 tsp. sweetener of your choice: A little sweetness balances the tartness of the lemon, but it’s optional.
• 2 T butter, cut up into several pieces: Adds richness and creaminess to the sauce.
• 1 T chopped fresh parsley: A finishing touch that adds color and freshness.

Making Chicken Piccata

Cooking Chicken Piccata is a delightful experience. The aroma of sautéing chicken and garlic fills the kitchen, making your mouth water in anticipation. Follow these detailed steps for perfect results!

1. Start by trimming all visible fat and membranes from the chicken breasts. Cut each breast in half to create two pieces of even size, ensuring they will cook uniformly.
2. Next, place each piece inside a heavy Ziploc bag. Using a meat mallet or something heavy, pound the chicken to an even thickness of about half an inch. This helps the chicken cook evenly and remain tender.
3. Season both sides of the chicken with a sprinkle of salt, pepper, and poultry seasoning. This step is crucial to enhance the flavor of the meat.
4. Chop the parsley and set it aside for garnishing. Rinse the capers under cold water and pat them dry with paper towels. This helps remove excess salt.
5. In a 12-inch nonstick frying pan, heat olive oil over medium-high heat. When the oil is hot, add the capers and fry for about 60 to 90 seconds until they open up slightly and become crispy. Remove the pan from heat, transferring the capers to a paper towel to drain.
6. Return the pan to heat and add more olive oil if necessary. Carefully place the seasoned chicken in the hot pan, cooking on one side until nicely browned, approximately 3 to 4 minutes. Flip the pieces and cook the other side, which should take only 1 to 2 minutes. Ensure the chicken is fully cooked through.
7. Arrange the cooked chicken on a serving dish with the most golden side facing up. You can cover it to keep warm, or serve immediately.
8. While the chicken is browning, measure out your chicken stock, garlic, butter, and lemon juice. This preparation makes your cooking process smoother.
9. Add the minced garlic to the hot pan where the chicken was cooked. Sauté for 15 to 30 seconds until fragrant, being careful not to burn it. Add the chicken stock, scraping the bottom of the pan to dissolve any browned bits, which are full of flavor.
10. Let the stock cook until it reduces by half, roughly 2 minutes. Stir in the lemon juice and add the sweetener if using. Turn off the heat and add the butter, stirring until it’s fully melted.
11. Finally, add half of the crispy capers and parsley to the sauce. Pour this over the arranged chicken, garnishing with the remaining capers before serving.

Customization Ideas

I love how adaptable Chicken Piccata is. There are so many ways to make it your own! Here are some of my favorite customization ideas:

• Storage: Leftover Chicken Piccata can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze cooked Chicken Piccata for up to three months. Just make sure to thaw it in the refrigerator before reheating for the best texture.
• Pairing: Serve Chicken Piccata with a side of pasta, rice, or a fresh salad to complete the meal. It also goes well with garlic bread for a hearty touch.
• Flavor Boost: For a twist, consider adding capers and sun-dried tomatoes for a Mediterranean flair. It elevates the classic dish to new heights!
• Herb Variations: Experiment with different herbs like basil or thyme for a unique flavor profile. Each herb brings its own character to the dish.
• Vegetable Add-Ins: Add sautéed vegetables like spinach or asparagus to the pan when making the sauce for a vibrant, colorful meal.

Side Dish Ideas for Chicken Piccata

When serving Chicken Piccata, the right sides can elevate your meal to new heights. Here are some delicious options to consider:

• Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic pair beautifully with the tangy sauce of Chicken Piccata.
• Steamed Asparagus: A light, crisp side that adds freshness and color to your plate. Its subtle flavor won’t overpower the chicken.
• Simple Green Salad: A mix of greens with a lemon vinaigrette complements the dish and adds a refreshing crunch.
• Pasta Aglio e Olio: Light and flavorful pasta tossed with garlic and olive oil makes for an excellent pairing with Chicken Piccata.
• Rice Pilaf: Fragrant rice pilaf, perhaps with herbs and nuts, is a hearty side that balances the lightness of the chicken.
• Couscous Salad: A Mediterranean-style couscous salad with tomatoes, cucumbers, and feta cheese offers a delicious contrast to the rich flavors of the chicken.
• Roasted Brussels Sprouts: Caramelized, crispy Brussels sprouts are a tasty side that adds an element of earthiness to the meal.
• Garlic Bread: Crunchy garlic bread is perfect for soaking up the delicious sauce from Chicken Piccata.

FAQ

Conclusion

Chicken Piccata is not just a recipe; it’s a cherished dish that brings comfort and joy. The balance of flavors, the ease of preparation, and the delightful presentation make it a favorite in many households. I encourage you to try making it for your next family gathering or weeknight dinner. You’ll be amazed at how quickly it becomes a staple in your cooking repertoire!

Chicken Piccata

The ultimate comfort food, Chicken Piccata combines tender chicken with a zesty lemon sauce and crispy capers. Perfect for a quick weeknight dinner or a special occasion, this dish bursts with flavor and is easy to prepare. You won't be able to resist making it tonight!

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Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 large boneless, skinless chicken breasts
• 2 T capers
• 2 T olive oil
• salt to season chicken
• pepper to season chicken
• 1/2 tsp poultry seasoning
• 2 tsp finely minced fresh garlic
• 1/2 cup homemade chicken stock
• 2 T fresh lemon juice
• 1/2 tsp sweetener of your choice optional
• 2 T butter cut up into several pieces
• 1 T chopped fresh parsley

Equipment

• Skillet
• Frying Pan
• Wooden Spoon
• Chef's Knife

Method

 

1. Trim all visible fat and undesirable membranes from chicken breasts. Cut each one in half to make two pieces about the same size.
2. One at a time, put pieces inside a heavy Ziploc bag and pound chicken with a meat mallet or something heavy to make it an even 1/2 inch thick.
3. Season chicken with a small amount of salt, pepper, and poultry seasoning.
4. Chop parsley and set aside. Rinse the capers and pat dry with paper towels.
5. In a 12-inch nonstick frying pan, heat olive oil over medium-high heat. When oil is hot, add capers and fry until they open slightly and crisp a little, took 60-90 seconds for me. Remove pan from heat and use a spoon to transfer capers to paper towel, letting the oil drip back into pan.
6. Get oil hot again, then sauté chicken on top side until nicely browned, about 3-4 minutes. Turn over and cook on other side until chicken is done, probably only 1-2 minutes on the second side, but be sure chicken is cooked through.
7. Arrange chicken on serving dish with the most browned side facing up.
8. While chicken browns, measure out chicken stock, garlic, butter, and lemon juice so they’re ready.
9. Add garlic to hot pan and cook 15-30 seconds. Add chicken stock, and scrape pan to dissolve browned bits. Cook until stock is reduced by half, about 2 minutes.
10. Stir in lemon juice, then turn off heat and add butter, stirring until butter is melted. Add half of capers and parsley to sauce, then pour sauce over chicken, garnishing with remaining capers.

Notes

• Tip 1: Leftover Chicken Piccata can be stored in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze cooked Chicken Piccata for up to three months. Just make sure to thaw it in the refrigerator before reheating for the best texture.
• Tip 3: Serve Chicken Piccata with a side of pasta, rice, or a fresh salad to complete the meal.
• Tip 4: For a twist, consider adding capers and sun-dried tomatoes for a Mediterranean flair.
• Tip 5: Experiment with different herbs like basil or thyme for a unique flavor profile.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.