Thursday, January 23, 2014

Chicken Piccata



I don't really remember when was the first time I tried chicken piccata, but I think it was in Seattle. I fell in love with it instantly.
But then again, it's pan-fried chicken breasts served with rich lemon caper sauce. What not to like?

Ingredients:
  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 5 tablespoons olive oil
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 2 tablespoons capers, rinsed and drained
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped parsley
  • Cooked pasta
Directions:
  • Using a mallet, pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour. 
  • Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
  • Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper. 
  • Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta.



14 comments:

  1. Yummm! Chicken is so boring sometimes and I'm always looking for new chicken recipes. Thanks for Sharing

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  2. This looks very good. Thanks for sharing!

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  3. This looks delicious. I love chicken piccata. I bookmarked it into my Chicken recipe folder. Just a note - the picture looks like your are using capers. Caperberries are about the size of a grape or olive and have a different taste also. They are not interchangeable in recipes. I love them both. Lovely blog. Count me in.

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    1. Thanks for pointing out my mistake. I fixed it :)

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  4. oops! I meant "you're", not "your using". Sorry.

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  5. I love Chicken Piccata too... can't wait to test out your version!

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  6. Too wonderful! I've been daydreaming about Chicken Piccata ever since I read about it here. Thank you so much for sharing this. Love all the way from Manila, Philippines. :)

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  7. I just made this for dinner for my dad and he really liked it! Thank you for sharing this recipe =]

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  8. I made this for dinner tonight and it came out perfectly! Thanks for the recipe!!

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  9. Is there any way to substitute something else for the white wine? We dont eat foods with alcohol...but i have had Chicken Piccata and i love it (without wine)!!

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  10. You can also use alcohol free cooking wines.

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  11. To add a festive touch to the recipe, I add quartered artichoke hearts.

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  12. Great recipe! I didn't have fresh lemon...only lime juice from concentrate, so it tasted really acidic. UNTIL I added about a teaspoon of brown sugar for balance. Hubby loved it!
    - Natalie from Jamaica.

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