Classic Chicken Piccata – Welcome to a mouthwatering journey with our Classic Chicken Piccata recipe. This exquisite dish combines tender chicken breasts with a delightful blend of tangy flavors that will leave you craving for more. With a simple yet sophisticated preparation, this recipe is perfect for both casual weeknight dinners and special occasions. Discover what makes this dish so special and why it should be at the top of your must-try list.
Picture this: It’s a cozy evening at home, and the tantalizing aroma of sizzling chicken fills the air. As you gather around the dinner table, your loved ones eagerly anticipate their favorite dish – Classic Chicken Piccata. This recipe has become a beloved staple in our household, bringing us together and creating cherished memories. Whether it’s a celebration or a comforting meal after a long day, the vibrant flavors of this dish never fail to delight and satisfy.
Why This Classic Chicken Piccata Will Be Your New Favorite?
- Perfectly Tender Chicken: Our recipe starts with boneless, skinless chicken breasts that are expertly pounded to an even thickness. This ensures a juicy and succulent texture in every bite.
- Burst of Flavors: Prepare to be captivated by the harmonious blend of zesty lemon, fragrant garlic, and briny capers. The sauce strikes a perfect balance between tangy and rich, creating an explosion of flavors that will awaken your taste buds.
- Simple Yet Impressive: With just a handful of ingredients, this Classic Chicken Piccata proves that elegance doesn’t have to be complicated. Impress your family and friends with a dish that looks and tastes like it came straight from a restaurant.
- Versatility at Its Best: This recipe can be easily customized to suit your preferences. Adjust the level of tanginess, add a sprinkle of fresh parsley for a pop of color, or serve it alongside your favorite side dishes. The possibilities are endless!
Ingredients:
- 2 large boneless, skinless chicken breasts (approximately 450g or 1 lb.)
- 1/4 cup all-purpose flour (30g)
- 3 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, smashed
- 1/3 cup dry white wine
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter, chopped
- Juice from 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for serving (optional)
Directions:
Begin by slicing the chicken breasts in half lengthwise, creating thinner pieces. Place each piece between two sheets of plastic wrap or wax paper and gently pound them to an even thickness of approximately 1/2 inch. Season the chicken with salt and pepper.
In a shallow dish, combine the all-purpose flour, salt, and pepper. Mix well.
Working one piece at a time, dredge the chicken in the flour mixture, ensuring an even coating. Shake off any excess flour and set the chicken aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. If needed, brown the chicken cutlets in batches, cooking them on one side until deep golden brown (about 2 minutes) without disturbing them. Flip the cutlets and cook for an additional 30 seconds until the chicken is nearly cooked through. Transfer the cooked chicken to a plate and set it aside.
In the same skillet, add the remaining olive oil and the smashed garlic cloves. Cook and stir frequently until the garlic turns golden brown (approximately 2 minutes).
Pour in the dry white wine and add the capers. Cook while scraping up any brown bits from the pan, allowing the liquid to reduce until almost gone (about 3 minutes).
Add 1/2 cup of water to the skillet, followed by the chopped butter. Swirl the pan to melt the butter, creating a luscious sauce (approximately 1 minute).
Return the cooked chicken to the skillet and let it cook until the chicken is fully cooked through and the sauce has thickened (about 2 minutes).
Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and adjust the seasoning as needed with salt and pepper.
Serve your Classic Chicken Piccata on a warm plate, garnishing it with freshly chopped parsley for an extra touch of freshness. Enjoy!
Notes:
- If you prefer a lighter version, you can substitute chicken broth for the dry white wine.
- To make it gluten-free, use a gluten-free all-purpose flour blend.
- This recipe pairs well with a variety of side dishes such as pasta, rice, or roasted vegetables.
- For an added burst of freshness, squeeze additional lemon juice over the chicken just before serving.
In conclusion, Classic Chicken Piccata is a culinary masterpiece that never fails to impress. With its tender chicken, tangy flavors, and simple yet sophisticated preparation, this dish has rightfully earned its place as a beloved favorite. Whether you’re seeking a delightful weeknight meal or an impressive dinner for guests, this recipe delivers on all fronts. So why wait? Gather your ingredients, embark on a flavorful adventure, and create unforgettable moments around the dinner table with this irresistible Classic Chicken Piccata. Your taste buds will thank you, and your loved ones will be begging for seconds.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! While chicken breasts are traditionally used in this recipe, you can easily substitute them with boneless, skinless chicken thighs. Just remember to adjust the cooking time accordingly, as thighs may require a few extra minutes to cook through.
Can I make this recipe ahead of time?
While it’s best to enjoy the Classic Chicken Piccata immediately after preparing it, you can make some preparations in advance. Pound the chicken breasts, coat them in flour, and store them in the refrigerator until you’re ready to cook. The sauce can also be prepared ahead of time and reheated when needed.
What can I serve with Chicken Piccata?
Classic Chicken Piccata pairs wonderfully with various side dishes. Some popular choices include pasta (such as linguine or angel hair), rice pilaf, roasted potatoes, or a fresh green salad. Feel free to experiment and find your favorite combination!
Classic Chicken Piccata
Ingredients
- 2 large boneless skinless chicken breasts (approximately 450g or 1 lb.)
- 1/4 cup all-purpose flour 30g
- 3 tablespoons extra-virgin olive oil divided
- 3 garlic cloves smashed
- 1/3 cup dry white wine
- 2 tablespoons capers drained
- 4 tablespoons unsalted butter chopped
- Juice from 1 lemon
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley chopped, for serving (optional)
Instructions
- Begin by slicing the chicken breasts in half lengthwise, creating thinner pieces. Place each piece between two sheets of plastic wrap or wax paper and gently pound them to an even thickness of approximately 1/2 inch. Season the chicken with salt and pepper.
- In a shallow dish, combine the all-purpose flour, salt, and pepper. Mix well.
- Working one piece at a time, dredge the chicken in the flour mixture, ensuring an even coating. Shake off any excess flour and set the chicken aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. If needed, brown the chicken cutlets in batches, cooking them on one side until deep golden brown (about 2 minutes) without disturbing them. Flip the cutlets and cook for an additional 30 seconds until the chicken is nearly cooked through. Transfer the cooked chicken to a plate and set it aside.
- In the same skillet, add the remaining olive oil and the smashed garlic cloves. Cook and stir frequently until the garlic turns golden brown (approximately 2 minutes).
- Pour in the dry white wine and add the capers. Cook while scraping up any brown bits from the pan, allowing the liquid to reduce until almost gone (about 3 minutes).
- Add 1/2 cup of water to the skillet, followed by the chopped butter. Swirl the pan to melt the butter, creating a luscious sauce (approximately 1 minute).
- Return the cooked chicken to the skillet and let it cook until the chicken is fully cooked through and the sauce has thickened (about 2 minutes).
- Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and adjust the seasoning as needed with salt and pepper.
- Serve your Classic Chicken Piccata on a warm plate, garnishing it with freshly chopped parsley for an extra touch of freshness. Enjoy!
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