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
- 2-4 boneless, skinless chicken breast
- 1/2 cup blanched almond flour
- 3 tbsp Parmesan cheese grated
- 2 tbsp lemon juice
- 4 tbsp butter
- 1/4 tsp salt
- Black pepper to taste
- 4 tbsp olive oil
- 1/2 cup gluten-free chicken stock (or white wine)
- 1/4 cup brined capers
- 2 tbsp fresh chopped parsley
Prepare the chicken breast cutlets
- Split them thin: Place your chicken breast meat on a cutting board, hold it down firmly with one hand and use a fillet knife to slice it horizontally into 2 fillets (each should be 1/4 inch thick).If your chicken breasts are thin enough, just skip this step. Otherwise, pounding would help if the fillets are not too thick. Cover the chicken with plastic wrap (cling film) or put it into a zipper-lock bag, pound gently with a meat pounder (remember to do it slowly and steadily).
- Dredge the chicken thoroughly in flour mixed with salt, pepper and grated Parmesan until well coated and shake off excess.
- Melt 2 tablespoon butter in olive oil over medium high heat. Add the chicken pieces or half of them if your skillet is medium size and doesn’t have sufficient space. Make sure to avoid crowding the pan for better browned chicken pieces. Fry them well on both sides until charred with a perfect golden shade (approximately 3 minutes for each).
- Remove the chicken breasts from the heat but not turning off the stove. Put them to a 225°F heated oven to keep warm.
- Make the sauce: Stir the chicken broth, lemon juice, capers in the remaining butter on the same skillet over the same heat used for the chicken breasts. Whisk well until it simmers, remember to scrape the brown bits from the bottom of your pan. The final sauce should be thick enough to coat the chicken like a glaze.
- Remove the chicken from the oven and bring to plates. Pour the sauce all over the meat and serve. Sprinkle some parsley if desire.
- 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.