Seasoning both sides of the chicken breast adds flavor so don’t be too shy. Season generously with kosher salt and freshly ground black pepper. A thinner breast cooks faster and stays moist. Use a thin, sharp knife to slice the chicken breast in half to make two thinner scallops. To create a thinner scallop, cut the chicken breasts in half lengthwise. Use organic, boneless, and skinless chicken breasts, and trim any excess pieces from the chicken. Thanks to generous seasoning and a quick fry, this chicken is moist and flavorful. We all know that boneless chicken breasts can be a bit boring on their own, but that’s not in the cards here. Use boneless chicken breasts for chicken piccata. See more: 31 Days of Weeknight Chicken Dinners to Make Now Canola oil (you could use olive oil, but I prefer canola because it has a higher smoke point).Kosher salt and freshly ground black pepper.Chicken breasts (these get sliced in half to make thin chicken cutlets).Here’s what goes into the chicken piccata sauce: I save those for my chicken piccata pasta. There’s really no need to add extra ingredients to fancy this dish up-garlic, shallots, tomatoes, mushrooms. The tangy sauce over the top is made with lemon, chicken broth or wine, capers, and butter. The key here is that one word: Simple.Ĭlassically served with thin scallops of veal, but I’m subbing in lightly floured and quick fried chicken in this piccata recipe. This chicken piccata recipe is made up of a few super simple ingredients that when put together make a dish that’s light, bright, and totally addicting. Because nobody ever said they didn’t want faster dinners, too. When it seems there’s nothing to cook for dinner, this easy chicken piccata recipe is one I can always pull out of my magic hat and wow my family with dinner on the table in under 20 minutes. What can I say, when I’m craving chicken, (easy) classic Italian recipes are the first thing that comes to mind. It’s true, I have no shortage of chicken recipes (particularly of the Italian persuasion) like my recipe for chicken marsala and my recipe for chicken parmesan. “I have too many easy chicken dinner recipes,” said nobody ever. How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.This easy chicken piccata recipe with a lemon-caper sauce is a classic you’ll find on the menu of nearly every Italian restaurant, and because it can be made in just 20 minutes, it’s one of my favorite at-home recipes too. Thaw for 1 day in the refrigerator before reheating. How to Freeze: Cover and keep frozen for up to 2 months. How to Store: Keep covered in the refrigerator for up to 4 days. Make-Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break. There is no perfect substitute for capers in a chicken piccata however you could simply use sliced or chopped green olives, like in a Puttanesca sauce. The wine that would be classically used in this recipe would be a Pinot Grigio but any other dry Italian white wine would work. Remove the pan from the burner and stir in the butter by moving the pan in a circular motion to mix it in.įinish the sauce with parsley, lemon juice, and salt and pepper. Squeeze in lemon juice and cook until the liquid is almost gone or, “au sec.” Pan sear the chicken breasts in olive oil for 4-5 minutes per side or until golden brown and set them aside.Īdd the shallots and garlic to the pan and quickly sauté for 1 to 2 minutes.ĭeglaze with white wine and add in the capers. Slice the chicken breasts in half width-wise and gently pound them in between 2 pieces of plastic wrap so that they are about a ½” thick.Ĭoat the chicken breasts in salt and pepper seasoned flour until coated and pat off any excess flour. It is very similar to the sauce I use in my Pan Seared Scallops Recipe. The chicken piccata pan sauce is essentially a beurre blanc, which is a white wine butter sauce, with the addition of lemon juice, capers, and parsley. Most of the ingredients for chicken piccata are simple and can easily be found at your local grocery store. Piccata is a cooking technique where you pan-fry thin slices of meat that is served with a sauce. it’s is a classic Italian recipe traditionally using veal. This is a simple recipe consisting of lightly floured pan-seared chicken breasts that are served up with a simple beurre blanc pan sauce with capers and lemon juice. From the lemon flavor to the tender perfectly cooked chicken boneless breasts, to the rich buttery sauce, this one my friends is a guaranteed people pleaser. Like my Chicken Cacciatore Recipe, It has few ingredients and is incredibly delicious. If you love simple chicken recipes, then this is hands down for you. This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.
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