Chicken Piccata

Introduction

Chicken Piccata is a quick and easy dish that’s both tangy and flavorful. Featuring tender chicken breasts coated in a light flour dredge and simmered in a zesty lemon and caper sauce, it’s a perfect choice for a delicious weeknight meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1/2 cup chicken broth (or dry white wine)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained and rinsed
• 1/4 cup fresh parsley, chopped
• Lemon slices for garnish (optional)

Directions

1. Prepare the Chicken:
   • Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt and pepper. Dredge the chicken in flour, shaking off any excess.
2. Cook the Chicken:
   • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
   • Add chicken broth (or wine) and lemon juice to the same skillet, scraping up the browned bits from the bottom. Add the capers and simmer for about 2 minutes to reduce slightly.
4. Finish the Sauce:
   • Stir in the remaining 2 tablespoons of butter. Return the chicken to the skillet, spoon the sauce over the top, and warm for a minute or two.
5. Garnish and Serve:
   • Garnish with fresh parsley and lemon slices, and serve immediately. This dish pairs well with pasta, rice, or mashed potatoes.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Wine Substitute: Use white wine instead of chicken broth for a richer flavor.
• Creamy Piccata: Add a splash of heavy cream to the sauce for a creamy twist.
• Vegetable Addition: Include sliced mushrooms or asparagus in the skillet for added texture and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, adding a bit of broth or water if needed to loosen the sauce.

10 FAQs

1. Can I use frozen chicken breasts?
   • Yes, but ensure they are fully thawed before cooking.
2. What can I substitute for capers?
   • Green olives can be used as an alternative.
3. Is this dish gluten-free?
   • It is not gluten-free due to the flour. Use a gluten-free flour blend to make it gluten-free.
4. Can I use margarine instead of butter?
   • Yes, margarine can be used, but butter adds a richer flavor.
5. How can I make the sauce thicker?
   • You can thicken the sauce by simmering it longer or adding a cornstarch slurry.
6. Can I freeze Chicken Piccata?
   • It is best enjoyed fresh, but you can freeze it for up to 2 months. Reheat thoroughly before serving.
7. What side dishes go well with Chicken Piccata?
   • Pasta, rice, mashed potatoes, or steamed vegetables are great options.
8. Can I make this dish ahead of time?
   • You can prepare it up to 1 day in advance and reheat before serving.
9. What wine pairs well with Chicken Piccata?
   • A crisp white wine like Sauvignon Blanc complements the dish well.
10. Can I use chicken thighs instead of breasts?
    • Yes, chicken thighs can be used; adjust cooking time as needed.

Conclusion

Chicken Piccata is a quick, flavorful meal that’s perfect for any night of the week. With its tangy lemon sauce and savory capers, it delivers a delightful burst of flavor that pairs beautifully with a variety of side dishes. Enjoy this classic dish for a satisfying and easy dinner!

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