It is no distortion to say that this Chicken Piccata Recipe always took the cake on my family table every single time. Golden, crispy and Parmesan-crusted, these super tender chicken fillets are also glazed in a unique lemony, buttery sauce. I don’t know about you, but that’s mouth-watering to me just by picturing it in my head.
How do you make Chicken Piccata?
“Piccata” is an Italian term to describe a way of preparing food. No matter what kind of meat (poultry, veal or fish), a so-called Piccata fashioned dish should involve meat that is sliced, flour-coated, brought to cook to a perfect golden brown, and then served in a sauce.
Sounds a bit fancy-ish? You’ll be amazed at how people normally carry it out! Simple and no-fuss are the reasons for this dish to have long been in most home cooks’ repertoires.
Check out the recipe and you’ll see I ain’t no joking.
How do you make Chicken Piccata sauce?
So for this Chicken Piccata, I got the chicken breasts done just like most of the times I’ve brought it to the table (not like I’ve ever fell out of love with the poultry anyway – see, I had these Chicken Parmesan and Chicken Tikka Masala to support). But what keeps my taste buds coming around this time is actually the luscious, mouth-watering lemon butter sauce.
Got some spare lemons? Squeeze them with the capers! I’m telling you, that will be me everytime my BFF Natalie runs out of sauce ideas, from now on.
First things first, the citrus fruit juice adds in a light, refreshing yet acidic punch to the sauce. It even worths more of a pop when dotted with the sharp and salty taste of roasted capers. Melted over butter, the finish is just velvety, sweet and rather acrid at the same time. I bet with certainty you will feel like shouting out just like I did!
Being melted through the oil, butter will no longer be prone to browning easily, while oil will also less likely be burnt over high heat. Moreover, butter is a-ma-zing – I mean, when has it not been anyway? The final creamy and delightful fondness that butter delivers is definitely undeniable – either when it’s used to dredge meat or stirred in a swirling saucepan.
What are good side dishes for Chicken Piccata?
Chicken piccata is commonly paired with pasta or mashed potatoes, which makes it a perfect match for quick and delicious midweek dinners. But give it a shot of Pinot Gris, and there you have a grandstander to fit any of your fancy guest treats
Otherwise, try some roasted beans, asparagus or root vegetables, maybe mushrooms and artichokes too – for a new change. This is just to add a bit more brightness to the whole thing. You know what Julia Child said – “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
That’s all of today’s recipe. For more amazing chicken dishes, be sure to check out this oven roasted chicken shawarma recipe and my much-loved recipes for chicken delicacies. Have a great time cooking!
Chicken Piccata Recipe
- 12 oz skinless boneless chicken breast 2 medium, sliced in half to make 4 fillets
- 1/4 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 cup flour
- 3 tbsp grated Parmesan cheese
- 4 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup low-sodium chicken stock
- 2 tbsp brined capers
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp parsley chopped
- Season the chicken fillets with salt and pepper. Set aside.
- In a large plate, add flour and grated Parmesan cheese. Mix well with a fork.
- Place each fillet in the flour mixture and coat the chicken pieces thoroughly with flour. Shake off the excess and set aside.
- Heat olive oil in a large pan over high heat for 1 minute. Place chicken fillets in the pan. Turn the heat down to medium and sear for 10 minutes or until golden brown, flipping halfway. Transfer to a plate and set aside.
- In the same pan, melt unsalted butter over medium-low heat.
- Add chicken stock and scrap to deglaze the bottom of the pan. Turn the heat to high and let boil.
- Once boiling, add brined capers. Allow the stock to come back to a boil. Return chicken to the pan and reduce the heat to low. Simmer for 5 minutes.
- Add heavy cream and stir to incorporate. Add lemon juice. Baste the chicken with the sauce.
- Garnish with chopped parsley and serve.
- Chicken broth would work just as well as white wine, so feel free to make a swap if you’re out of liquor at home or if there’s a need.
- Additionally, you can put the chicken back onto the skillet and let it simmer together with the sauce if you crave deep sauce absorbance.