Simple Chicken Piccata
Chicken Piccata is a simple, classic dish brimming with tangy, rich flavor. Easy enough to whip up for weeknight dinners as well as an elegant dish to serve to guests.
WHAT IS CHICKEN PICCATA?
Chicken Piccata’s origin is a little fuzzy but people think it was created in America by Italian immigrants. It uses the classic Italian cooking technique, scaloppine, which refers to a particular way of preparing meat and fish to cook quickly and evenly by pounding it flat. The chicken cutlets are then sautéed and topped with a quick sauce made in the same pan from all the flavorful drippings.
INGREDIENTS
- Chicken Cutlets
- Vegetable Oil
- Dry White Wine
- Garlic
- Chicken Broth
- Capers
- Unsalted Butter
- Lemon Slices
HOW DO YOU PREPARE CHICKEN PICCATA?
Prepare the chicken for cutlets. Use a meat mallet to flatten the breasts. Season the cutlets with salt and pepper. Dust with flour, shaking all the excess. Add 1 tablespoon of butter and 2 tablespoons of vegetable oil to a skillet and heat to medium-high.
Saute cutlets for 2-3 minutes on one side over medium-high heat. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered.
Transfer cutlets to a plate, and pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, for about 2 minutes. Add chicken broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Finish with butter and lemon slices and taste it to see if it needs additional salt and pepper.
Once the butter melts, pour sauce over the cutlets and serve.
WHAT DO YOU SERVE WITH CHICKEN PICCATA?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Chicken Cacciatore really shines the most! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Chantilly Mashed Potatoes. If you’re wanting to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. Other options are these easy Candied Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
HOW DO YOU STORE AND REHEAT CHICKEN PICCATA?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat the leftover chicken piccata, heat a nonstick skillet to medium-high heat. Add the chicken and allow to heat for 1 minute per side. Remove the chicken from the skillet, add the sauce to the pan, and heat until simmering. Serve the sauce over the chicken.
CAN YOU FREEZE CHICKEN PICCATA?
Yes, you can absolutely freeze chicken piccata. Once the meal has cooled place it in a zip-lock freezer bag. It can keep in the freezer for up to three months. To reheat after its been frozen place it in the refrigerator until defrosted. Then reheat in a nonstick skillet until the internal temperature reaches 165 degrees F.
Simple Chicken Piccata
Equipment
- Meat Mallet
- Large frying skillet
Ingredients
- 4 Chicken cutlets
- 2 tbsp Vegetable oil or olive oil
- 1/4 cup Dry white wine
- 1 tsp Garlic minced
- 1/2 cup Chicken broth Low Sodium
- 2 tbsp Lemon juice Fresh
- 1 tbsp Capers drained
- 2 tbsp Unsalted butter
- Lemon slices
- Parsley Chopped fresh
Instructions
- Prepare the chicken for cutlets. Use a meat mallet to flatten the breasts. Season the cutlets with salt and pepper. Dust with flour, shaking all the excess.Add 1 tablespoon of butter and 2 tablespoons of vegetable oil to a skillet and heat to medium-high.
- Saute cutlets for 2-3 minutes on one side over medium-high heat. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. Transfer cutlets to a plate, and pour off fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, for about 2 minutes.
- Add chicken broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
- Finish with butter and lemon slices . Once butter melts, pour sauce over cutlets.
- Garnish with chopped fresh parsley and serve.