An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • web stories
  • my other blogs
    • daily desserting
    • the keto queens

Home » Type » Main Courses » Chicken » Chicken Piccata

Chicken Piccata

January 11, 2011 by Faith 54 Comments

Cold nights long call for hearty, warming meals the way birthdays call for cake and snow days call for pajamas and steaming cups of hot cocoa.  We’ve been having our share of snowy, cold weather here since late fall, and along with it plenty of bean, fish, chicken, and beef soups and stews.  Mike and I really are soup people, and meals like this always seem to hit the spot…but the fact of the matter is, we’re easily in for at least another three months of cold (and more likely than not, snowy) weather, and if I’m going to last the winter without going stew crazy (that would be my very own version of stir crazy), I’m going to have to pace myself.

I was craving something bright and refreshing…something lemony.  At the grocery store I actually bought a couple of lemons.  Just lemons.  Without having any particular recipe in mind and not really caring what I made with them.  I got home and saw chicken breast in the fridge and the solution struck me:  Chicken Piccata!

In my haste to eat this and capture a bit of (very premature) spring flavor, I didn’t make quite as much use of the lemon as I could have.  Half the lemon is juiced and added to the sauce, but next time I make it I’ll thinly slice the other half into wheels and add them to the sauce along with the juice.  Now doesn’t that sound pretty?

Chicken Piccata

(Yield:  2 servings)

2 tsp unsalted butter, room temperature

3 TB plus 2 tsp flour, divided

2 (4-6 oz) chicken breast cutlets

2 TB olive oil

1/4 c dry white wine (or chicken stock or water)

1/3 c chicken stock

2 TB minced fresh parsley

1 TB capers, rinsed and drained to remove excess salt

1 lemon (half juiced, to yield about 1 TB; half sliced into thin circles) — I forgot to add the lemon circles

Salt and pepper

4 oz spaghetti, or any shape of pasta you like (for serving)

Cook pasta to al dente according to package directions.

In a small bowl, use a fork or your fingers to combine 2 tsp butter with 2 tsp flour; set aside for now (this mixture is called a beurre manié).  (The flour gives the sauce ever so slightly more body; if you prefer a thinner sauce for Chicken Piccata, just omit the flour and proceed with the rest of the recipe.)

Season chicken cutlets on both sides with salt and pepper; dredge in remaining 3 TB flour and shake off and discard excess.  Add olive oil to a medium skillet over medium-high heat; once oil starts to ripple, add chicken and cook until fully cooked and golden on both sides (about 3 minutes per side), flipping once.  You can turn heat down if chicken starts to burn or cook too quickly; chicken is fully cooked when there is no pink in the middle.  Transfer chicken to a paper towel-lined plate to drain any excess oil.

With heat off, add wine (or chicken stock or water) to the skillet you cooked the chicken in; turn heat on to high and use a wooden spoon to scrape up any brown bits that have formed on the bottom.  Cook a few minutes, until the wine is reduced by about 2/3 or more.  Add chicken stock, turn heat down to medium, and whisk in beurre manié; cook until thickened slightly, about 2 minutes.  Turn off heat; add parsley, capers, lemon juice, and sliced lemon circles.  Taste and season with salt and pepper as desired.

Serve chicken cutlets with pasta, with the sauce drizzled on top of everything.

Filed Under: Chicken Tagged: Capers, Chicken Piccata, Lemon, Pasta, Recipes

Comments

  1. Carolyn Jung says

    January 17, 2011 at 7:34 pm

    A classic favorite. Plus, I love anything with capers. Yum!

    Reply
  2. maggie says

    January 14, 2011 at 11:14 pm

    Great website! Just discovered it and think your photos are amazing. Looking at that photo makes me so hungry, I will have to try that recipe.
    Your a favorite.
    Best wishes!

    Reply
  3. marla {family fresh cooking} says

    January 13, 2011 at 3:24 pm

    All I am gonna say is bring it. This Chicken Piccata recipe looks more than exceptional. Creamy, decadent & fab. Beautiful clicks! xo

    Reply
  4. Magic of Spice says

    January 13, 2011 at 3:05 pm

    This is one of my brothers favorite dishes, and I just discovered his new girlfriend can’t cook…thank goodness he an :) I will send him this link as I am sure he will love it :) Looks wonderful!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved