Chicken piccata with lemon sauce

Table of Contents

A traditional Italian-American recipe, chicken piccata is elegant, fast, and full of flavorful, fresh ingredients. Lightly pan-fried chicken breasts are served with a zesty lemon and caper sauce. Savory, tangy, and perfectly balanced saltiness from the capers are all present. The recipe is simple to create and may be served as an elegant dish for guests or as a tasty weeknight supper.

The sauce is the highlight of this dish; the capers give it a saline, savory edge, and the lemon juice and white wine provide a cool, slightly acidic foundation. Chicken Piccata is a popular dish that can be served with rice, pasta, or a simple green salad.

Components:

Regarding the chicken:

Four skinless, boneless chicken breasts (about 1.5 pounds, or 680g)
To taste, add salt and freshly ground black pepper.
For dredging, use one cup (120g) of all-purpose flour.
Two teaspoons of cooking olive oil
Two teaspoons of cooking-use unsalted butter

Regarding the Sauce:

Half a cup (120 milliliters) of dry white wine, like Sauvignon Blanc or Pinot Grigio
120ml, or half a cup, of low-sodium chicken broth
60ml, or 1/4 cup, of freshly squeezed lemon juice (from roughly two lemons)
Two tablespoons of rinsed and drained capers
To complete the sauce, add 1 tablespoon of unsalted butter.
Chopped fresh parsley (for garnish)

Tools:

A skillet big enough to accommodate all four chicken breasts
Use a rolling pin or meat mallet to flatten the chicken.
A spatula or pair of tongs
Whisky
Cups and spoons for measuring
Cutting board and knife

Getting ready:

1. Get the chicken ready:

Duration: 5–7 minutes

Prepare the chicken breasts first. If they are really thick, you may either butterfly them (cut them horizontally to create two thinner pieces) or use a meat mallet or rolling pin to gently pound the chicken between two sheets of parchment paper or plastic wrap until it is approximately 1/2 inch thick. This guarantees uniform cooking.
Use a large amount of salt and freshly ground black pepper on both sides of the chicken breasts.

2. Give the chicken a good dredging.

Duration: two minutes

Spread the flour on a shallow dish or broad platter. Gently press each chicken breast after dredging it in the flour to ensure that both sides are equally coated. If you shake off extra flour, the chicken will fry with a crispy, light crust.

3. Prepare the chicken:

Duration: 6–8 minutes

In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet after the oil is heated and the butter has melted. The size of your pan will determine whether you need to cook them in batches.
The chicken should be cooked through and golden brown after 3–4 minutes on each side (the internal temperature should reach 165°F or 74°C). After cooking, move the chicken to a platter and cover it loosely with foil to maintain its warmth.

4. Prepare the sauce:

Duration: 5–7 minutes

Pour the lemon juice, chicken stock, and white wine into the same skillet (do not clean it). Any browned bits from the pan’s bottom can be scraped off with a wooden spoon; they add flavor and will improve the sauce.
To slightly decrease, bring the mixture to a simmer and cook for two to three minutes.
Stir the capers into the sauce to incorporate them. Simmer for a further two to three minutes to allow the sauce to gradually thicken.
Add 1 tablespoon of unsalted butter and whisk until the sauce has thickened and decreased. This will give the sauce a slightly glossy appearance and a rich, velvety texture.

5. Mix the sauce and chicken:

Duration: two to three minutes

Spoon some of the sauce over the cooked chicken breasts and return them to the skillet. For the chicken to heat through and the flavors to combine, let it simmer in the sauce for a further one to two minutes.
If extra salt or pepper is needed, taste the sauce and adjust the seasoning.

6. Decorate and Present:

Duration: one minute

Spoon the sauce over the chicken breasts after transferring them to serving dishes. Use freshly chopped parsley as a garnish to add some color and freshness.
You can serve the chicken piccata with rice, spaghetti, or a crisp green salad as a side dish.

Serving Recommendations:

Pasta: Serve spaghetti or angel hair pasta alongside chicken piccata. The pasta and the zesty lemon-caper sauce go hand in hand, creating a filling and tasty dish.
Rice: To achieve the ideal balance, a fluffy side of white rice or even cauliflower rice will absorb the flavorful sauce.
Salad: To create a cool contrast to the heavy sauce, serve it with a fresh green salad with a light vinaigrette, such as mixed greens, spinach, or arugula.

Remarks:

Wine Substitution: If you would rather not use wine, you can add more chicken broth or a little apple cider vinegar or white grape juice to provide acidity.
Capers: The real taste of piccata requires the use of capers. You can skip the capers if you don’t like them, but the flavor character of the dish will change.
Butter: To produce a smooth sauce, the butter is added last. For a lighter version, you can omit it, but the sauce would be less flavorful.
Variations in Flavor: When preparing the sauce, add a tiny bit of garlic to the pan if you want to add extra flavor. For added tang, try adding a little white wine vinegar as well.

Storage:

Refrigeration: You can keep leftover chicken piccata in the fridge for up to three days if you put it in an airtight container. Put the chicken and sauce in a skillet over low heat to reheat, dilute the sauce with a little water or stock if needed.
Freezing: Although the chicken can be frozen, the creamy quality of the sauce might be lost. It’s preferable to freeze the chicken and sauce separately.

In summary:

Tender, pan-fried chicken and a zesty, lemony sauce combine to create the tasty and simple dish known as chicken piccata. This meal is a classic because it combines white wine, salty capers, and vibrant lemon juice. Chicken Piccata is a versatile dish that may be served with rice, pasta, or a side salad for a filling, light supper. You can make a dish that feels sophisticated but is still appropriate for weeknight dinners with a few basic ingredients and easy techniques. Have fun!