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Yummy! I love classic dishes and Chicken Piccata (or Veal Piccata) is one of them. There is a bit of variation, but tonight I used thin sliced Sanderson Farms chicken breasts (disclosure: I am being compensated by Sanderson Farms, opinions are my own) and the pan sauce has chicken stock (or you could use white wine), lemon, a bit of butter, and capers. It is so unctuous and flavorful but so easy!

For chicken piccata you can use the thin sliced chicken breasts or you can buy regular boneless, skinless chicken breasts and slice and pound them into thin cutlets. I prefer to buy the thin sliced chicken just to save myself a step.  Sanderson Farms offers thinly sliced boneless skinless chicken breast fillets that are 99% fat free and hand-trimmed. These are perfect for a quick and easy chicken piccata.

Sanderson Farms Chicken Breasts - Thin Sliced  #SandersonFarms

I served this tonight with broccoli and garlic and couscous. Quinoa was what I was planning to serve, but I was out – ack! Really, you can use anything you like such as couscous, quinoa, orzo, pasta, potatoes, rice, or anything you like. Any kind of green veggie you would like would work as well.

Capers are a the bud of the plant and generally they are in a brine in the bottle on the shelves. Some people say to rinse them first, some folks do not. They are salty. I use these a lot for fish dishes as well. Look in the olive area of your grocery store if you have not purchased them before.

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Are you a fan of Piccata dishes of any kind? How do you make them? What side dishes would you serve with this Chicken Piccata if you were to make it?

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Chicken Piccata

Serves 6
Meal type Main Dish
Website Robyn's World

Ingredients

  • 6 chicken cutlets (or chicken breasts, cut in half and pounded thin)
  • 1/2 cup flour
  • 2 teaspoons fresh ground black pepper
  • 1/2 teaspoon sea salt
  • 4 tablespoons Extra-virgin olive oil, divided
  • 1 zest of half a lemon
  • 1 cup chicken broth
  • 3 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 3 tablespoons Italian parsley, chopped
  • 1 juice of one lemon (from the one you zested)

Directions

If using regular full chicken breasts, slice in half and pound thin. If you bought thin cutlets no other prep is needed. Mix flour, salt, and pepper into flour. Add half olive oil and half butter to saute pan.

Dredge chicken pieces in seasoned flour and pat off excess. Set aside on plate as the oil and butter heats up in pan.

Add half the chicken pieces to heated oil and butter in saute pan and brown for about 2 minutes per side. Remove first batch and do the same for the second batch of chicken - adding more oil/butter if needed.

Remove browned chicken from pan, for each batch, and set aside.

Deglaze pan with chicken stock (or white wine), using a wooden spoon to scrape up small bits on bottom of pan to incorporate into sauce. Then add lemon zest, lemon juice, capers, and parsley. Stir to combine. Then add chicken cutlets back into pan to finish cooking.

Remove chicken to platter and pour remaining pan sauce on to the top of the chicken.