Chicken Piccata—oh, what a delightful tango of flavors! It’s like a little symphony of lemony zest and caper brine, with juicy chicken waltzing in the pan. My kitchen becomes a stage, and this dish is the star, drawing applause from even the pickiest of eaters. It’s one of those meals that feels fancy but is surprisingly simple, like a hidden gem in your dinner repertoire.
Steps
- Slice the chicken breasts in half lengthwise to create four thin cutlets, and season them generously with salt, pepper, and garlic powder. Coat each piece in flour, ensuring they are well-dusted.
- In a skillet over medium-high heat, melt 2 tablespoons of butter and add olive oil. Once hot, cook the floured chicken for about 4-5 minutes on each side until they are golden brown, then set them aside on a plate.
- Remove the skillet from heat and pour in the chicken broth, lemon juice, lemon zest, the remaining butter, and capers, making sure to scrape up any brown bits from the bottom of the pan.
- Stir in the heavy cream and return the skillet to the heat until it starts bubbling. Place the chicken back into the pan and let it simmer for an additional 5 minutes, or until the chicken is thoroughly cooked and the sauce has reduced to your preference.
- If the sauce becomes too thick, add more chicken broth to reach the desired consistency. Garnish with freshly chopped parsley and/or parmesan cheese before serving, if desired.
Ingredients
- 2 large chicken breasts
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for coating
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon capers, drained
- 1/2 cup heavy cream
- Optional garnish: chopped parsley or freshly grated parmesan cheese
Nutritional Values
Calories: 786kcal | Carbohydrates: 14g | Protein: 52g | Fat: 58g | Saturated Fat: 30g | Cholesterol: 286mg | Sodium: 704mg | Potassium: 904mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1642IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg
FAQ
- What is Chicken Piccata?
- Chicken Piccata is a dish featuring pan-fried chicken served in a sauce made from butter, oil, fresh lemon juice, and capers. The key to this dish is balancing the lemon flavor perfectly.
- Can I make Chicken Piccata without cream?
- Yes, you can prepare Chicken Piccata without cream. Simply increase the chicken broth to 3/4 cup, or use a mix of chicken broth and white wine. Using milk or half-and-half is not recommended as it may curdle the sauce.
- What are some substitutions or variations for this recipe?
- If you have small chicken breasts, you can leave them whole but they may need more cooking time. Chicken thighs can also be used but will require a longer cooking duration. If you’re sensitive to salt, opt for low-sodium chicken broth.
- How do I store leftovers of Chicken Piccata?
- Store leftovers in the refrigerator for 3-4 days. Reheat them gently in a saucepan over low heat. Freezing is not recommended, particularly for the creamy version.
- Is it necessary to use fresh lemon juice and zest?
- For the best flavor, it is advisable to use freshly squeezed lemon juice and zest. They add a fresh, bright taste that enhances the dish significantly.
Tips
- Use Fresh Lemon Juice and Zest: For the best flavor in your chicken piccata, always opt for freshly squeezed lemon juice instead of bottled concentrate. Additionally, incorporating lemon zest into the sauce will add a bright, zesty element that enhances the dish.
- Dredge Chicken in Flour for a Golden Crust: Before pan-frying, coat the chicken cutlets with flour. This step not only helps achieve a beautiful golden-brown crust but also thickens the sauce slightly as it cooks.
- Adjust Cream Usage Based on Preference: To enjoy a lighter version of chicken piccata, skip the cream and increase the chicken broth to 3/4 cup. Avoid substituting with milk or half-and-half, as these alternatives may cause the sauce to curdle due to the lemon’s acidity.
- Consider Chicken Thighs for Variation: If you prefer a different cut of chicken, thighs can be used in place of breasts. Keep in mind that they might require a longer cooking time to ensure they’re thoroughly cooked.
Equipment
- Lemon zester – for zesting the lemon.
- Skillet – if you don’t have a suitable pan for pan-frying the chicken.
- Meat thermometer (optional) – to ensure the chicken is cooked through properly.
- Flour dredging station (optional) – to easily coat the chicken in flour.
- Serving platter (optional) – for presenting the finished dish.
