Chicken Piccata – A Beautiful Mess

This simple chicken picada recipe is a great weekday dinner option when you’re considering making something flavorful with chicken breast. We eat chicken frequently at home and I always vibrate between different flavors. Chicken Pikata is an Italian-American dish made with butter, lemon and capers. I like to add cream to the sauce. That’s because it’s like an olive garden. lol.

Capers are packed with salt water and are usually located near the green olives of grocery stores. They resemble green olives, but with a bit of lemon/floral undertone. They are perfect for this traditional chicken piccata recipe. I like serving it with pasta.

Related: Do you like Italian American cuisine? Next, try Alfredo sauce, Pomodoro sauce, and homemade pizza sauce.

material

• Chicken breast
• All-purpose flour
• Garlic powder
• Cayenne
• salt
• Black pepper
• butter
• olive oil
• Chicken stock
• lemon
• capers
• Cream – half and half cream
• parsley
• Parmesan cheese

I usually serve chicken piccata with fettchin noodles, but the noodles of your choice (penne, gitty, spaghetti, or angel hair pasta) work well. It can also be served with gnocchi, mashed potatoes or rice if desired.

direction

Cut the chicken breast in half lengthwise. Season all sides with little salt and pepper. Combine flour, garlic flour and cayenne on a lip or shaved dish. Drink the chicken with a flour mixture and coat all sides.

If you are making pasta or rice with this recipe, go ahead and start preparing along with the chicken and sauce.

In a large skillet or saucepan, heat 1 tablespoon of butter and olive oil over medium-high heat. Cook the chicken on each side for 3-4 minutes (6-8 minutes in total). Use a meat thermometer to make sure the interior has reached 160°F. If you don’t have a meat thermometer, cook the chicken completely and open and cut one of the chicken that is no longer pink. Next, transfer the chicken to a plate and cover it with aluminum foil to keep it warm when making the sauce.

In the same pot, melt the rest of the butter. Add fresh lemon juice, lemon rind and chicken soup. Whisk and remove the brown bits from the pot. Mix the caper and cream.

You can return the cooked chicken to the pot and simmer for a few minutes. Alternatively, after spreading pasta (or the side serving this), you can pour chicken picata sauce over the chicken. either way! If used, top with fresh parsley and Parmesan cheese.

Tips and notes

• If you can’t find a caper, you can substitute sliced ​​green olives instead.
• If necessary, you can replace chicken from dried white wines like Chardonnay.
• My favorite way to plate this is toss the pasta in pikata sauce (using tongs). Then plate the pasta and slice the chicken and add On top. And finally, I drizzle or spoon the remaining sauce from the pot on top of the chicken.
• If you have leftovers, the best storage IMO is to store the chicken and sauce individually in a closed container in the fridge and have a rematch before combining each one. Otherwise, I think the chicken would be kind of flooded.

Easier chicken recipes