Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. Season the flour with salt and pepper, then dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside on a plate.
6. Add the chicken broth, lemon juice, and capers to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
7. Cook the sauce for 2-3 minutes, or until it has reduced by about half.
8. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until it has melted and the sauce is smooth.
9. Pour the sauce over the chicken and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 19g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 480mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 37g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or white wine.
- Capers can be substituted with chopped green olives.
Variations:
- Replace the chicken with veal for a classic veal piccata.
- Add sliced mushrooms to the sauce for a mushroom chicken piccata.
- Use lime juice instead of lemon juice for a twist on the classic recipe.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Don't overcrowd the skillet when cooking the chicken, as this will prevent it from browning properly.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F.
Storage instructions:
Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken piccata in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the chicken piccata on a bed of pasta or with a side of roasted vegetables.
Garnishes:
Garnish the chicken piccata with chopped fresh parsley or lemon wedges.
Pairings:
Pair the chicken piccata with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the chicken piccata with roasted asparagus, garlic mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, add a little more flour to thicken it. If it's too thick, add a little more chicken broth to thin it out.
Food safety advice:
Ensure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken piccata is a classic Italian dish that originated in the region of Milan.
Flavor profiles:
The chicken piccata is tangy and savory, with a bright lemon flavor and salty capers.
Serving suggestions:
Serve the chicken piccata hot, garnished with chopped parsley and lemon wedges.
Related Categories
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Region: Italian
Taste: Citrusy, Tangy, Lemony, Savory, Butter, Butter-Garlicy