Delicious Chicken Piccata with Lemon and Capers
Chicken Piccata Lemon Capers
Introduction
Chicken Piccata is a delightful and flavorful dish that brings together tender chicken, zesty lemon, and tangy capers. This classic Italian recipe is a favorite for many because of its bright flavors and ease of preparation. Whether you’re making dinner for yourself or entertaining guests, Chicken Piccata is sure to impress.
Why Make This Recipe
You should make Chicken Piccata for several reasons. First, it’s a quick dish, taking hardly any time to prepare and cook, making it perfect for busy weeknights or last-minute gatherings. The combination of lemon and capers gives the dish a refreshing taste that is unique and satisfying. Plus, the ingredients are simple and easy to find, making this dish an accessible option for anyone wanting to create a restaurant-quality meal at home.
How to Make Chicken Piccata
Making Chicken Piccata is straightforward. Follow these simple steps to create a delicious meal that everyone will love.
Ingredients:
- 450g chicken breast, skinless and boneless (2 large pieces)
- 4 tbsp flour (or substitute with cornflour for gluten-free)
- 2 1/2 tbsp finely grated parmesan
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 tbsp olive oil
- 1 tbsp (15g) unsalted butter
- 2 tbsp (30g) unsalted butter, cut into 1.5cm cubes
- 2/3 cup dry white wine (or substitute with low-sodium chicken stock)
- 2 tbsp fresh lemon juice
- 3 tbsp capers in brine, drained
- 1 1/2 tsp finely chopped parsley, plus extra for garnish
Directions:
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Prepare Chicken: Cut each chicken breast into three pieces, then pound each to 0.5cm thickness between two sheets of plastic wrap or parchment.
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Season Chicken: Drizzle chicken with 1/2 tbsp olive oil and evenly rub on both sides with your fingers.
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Prepare Coating: Mix the flour, parmesan, salt, and pepper in a shallow dish. Coat the chicken pieces, pressing firmly to adhere before shaking off the excess.
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Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt. Pan-fry 3 pieces of chicken until golden (3-4 minutes on the first side, 1 minute on the second side). Remove chicken onto a plate and repeat with remaining pieces.
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Make Sauce: Discard excess fat from the skillet and wipe with a paper towel. Add wine and simmer on medium-high heat for 3 minutes or until reduced by half. Add lemon juice and simmer for another minute.
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Finish Sauce: Reduce heat to low. Add cubed butter and gently swirl the pan until the butter melts into a glossy sauce. Stir in capers and parsley.
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Serve: Serve chicken topped with lemon-caper sauce and garnish with extra parsley if desired.
How to Serve Chicken Piccata
Chicken Piccata is best served hot, straight from the skillet. Pair it with a simple side of steamed vegetables or a fresh salad for a balanced meal. You can also serve it over pasta or rice, which will soak up the delicious lemon-caper sauce.
How to Store Chicken Piccata
If you have leftovers, store Chicken Piccata in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat until warmed through. Adding a splash of water or chicken broth can help to keep it moist.
Tips to Make Chicken Piccata
- Pound the chicken to an even thickness to ensure it cooks uniformly.
- Make sure not to overcrowd the skillet when frying the chicken; this will help it brown nicely.
- Taste the sauce before serving and adjust seasoning if needed by adding more salt or lemon juice.
Variation
For a different twist, you can use chicken thighs instead of breast for a juicier result. You can also add a handful of spinach or sundried tomatoes to the sauce for extra flavor and nutrition.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great alternative as they tend to be juicier and more flavorful.
2. What can I substitute for white wine?
You can use low-sodium chicken stock as a substitute for white wine if you prefer not to use alcohol.
3. Is this recipe gluten-free?
The recipe can be made gluten-free by substituting regular flour with cornflour or a gluten-free flour blend.
Enjoy this easy and delightful Chicken Piccata Lemon Capers recipe with family and friends!
Chicken Piccata
Ingredients
Main Ingredients
- 450 g chicken breast, skinless and boneless 2 large pieces
- 4 tbsp flour or substitute with cornflour for gluten-free
- 2.5 tbsp finely grated parmesan
- 0.5 tsp salt
- 0.25 tsp pepper
- 2.5 tbsp olive oil
- 1 tbsp unsalted butter (15g)
- 2 tbsp unsalted butter cut into 1.5cm cubes (30g)
- 2/3 cup dry white wine or substitute with low-sodium chicken stock
- 2 tbsp fresh lemon juice
- 3 tbsp capers in brine drained
- 1.5 tsp finely chopped parsley plus extra for garnish
Instructions
Preparation
- Cut each chicken breast into three pieces, then pound each to 0.5cm thickness between two sheets of plastic wrap or parchment.
- Drizzle chicken with 1/2 tbsp olive oil and evenly rub on both sides with your fingers.
- Mix the flour, parmesan, salt, and pepper in a shallow dish. Coat the chicken pieces, pressing firmly to adhere before shaking off the excess.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt.
- Pan-fry 3 pieces of chicken until golden (3-4 minutes on the first side, 1 minute on the second side). Remove chicken onto a plate and repeat with remaining pieces.
- Discard excess fat from the skillet and wipe with a paper towel. Add wine and simmer on medium-high heat for 3 minutes or until reduced by half.
- Add lemon juice and simmer for another minute.
- Reduce heat to low. Add cubed butter and gently swirl the pan until the butter melts into a glossy sauce. Stir in capers and parsley.
Serving
- Serve chicken topped with lemon-caper sauce and garnish with extra parsley if desired.
