Skip to main content

Chicken Piccata

This is a delicious way to prepare chicken, simply with lemon, wine and capers. A very quick weeknight dish which pops with flavor. I love to serve this over pasta, but you choose your sides. I sometimes lightly coat the chicken with flour when making a chicken piccata, but here I marinated the chicken in the lemon and wine for added flavor, and didn't want to coat the wet chicken with the flour.  Either way you can't go wrong!



2 chicken breasts

2 lemons

1/2 cup dry white wine

2 tsp herbs de Provence, or other dried herb mix

2 cloves garlic, minced


2 Tbsp butter plus 1 Tbsp olive oil

4 Tbsp butter, cubed and tossed with a dash flour (keep cold)

2 Tbsp capers

Palmful, fresh parsley, minced


Either slice the breasts in half lengthwise or pound breasts to about 1/4-inch thick. Remove the zest from one of the lemons and set aside. Juice that lemon and slice the second lemon.


Add the lemon juice, zest, wine, herbs and garlic into a shallow casserole just big enough to fit the pounded or sliced breasts. Season the chicken with salt and pepper on both sides. Add the chicken to the casserole and flip several times. Allow the chicken to marinate an hour or so.


Melt the butter in the oil in a large skillet. Sauté the chicken on the first side for 3-5 minutes to brown up a bit. Flip the chicken, top with the lemon slices, and brown second side another 3-5 minutes. Now add the marinade liquid and bring to a gentle boil. Cover and cook another few minutes, until the chicken reaches 160F with an instant-read thermometer. Remove chicken to a platter and cover to keep warm.


Add the floured butter and capers to the liquid in the skillet to thicken the sauce. If necessary add a dash more wine, water or chicken broth to the consistency you desired. Whisk in any collected juices to the sauce. The chicken should be at 165F after resting.


Plate chicken over pasta, rice or potatoes as you please. Spoon sauce over chicken.


Serves 4.


Cook's Notes:


...served at Jackson Apr '26, With sautéed red peppers...




Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe.  Friends swear about King Arthur recipes, and now I do too.  I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup.  And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough.  You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf.  Knead dough 5 minutes.  Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...
Post a Comment
Read more