A Comforting Classic Italian Chicken Dish Made with Lemon and Butter
Today I am sharing with you one of our favorite chicken dishes, Chicken Piccata. This dish always yields tender chicken with a to-die-for sauce. Chicken Piccata is best served with a side of pasta. I usually choose Orecchiette pasta because it’s shape, similar to a little hat, retains the sauce like a scoop for a delicious bite every time. YUM.
This Dish Can Be Altered Easily for Kids
Besides the absolute heavenly flavor of this dish, it’s super easy to make a kids version of chicken piccata. If your kiddos are anything like mine, they prefer everything plain, without sauce, and nothing can be touching. (Lord, help us all). That demand is simple to achieve with this recipe, as all I do is portion off some chicken and pasta that won’t get any sauce. The chicken is pan fried, so it resembles a chicken tender. My children choose to dip it in whatever their sauce obsession is (currently Ranch dressing).
This Recipe Has a Must-Have Ingredient
Chicken piccata has an unusual ingredient; Capers. If you are not familiar with capers, don’t let them scare you off! Chances are you’ll adore them as much as I do. What are capers exactly? They are the bud of a caper bush. The olive green bud is salted and pickled, which results in a savory berry. It’s hard to explain the flavor, but it has hints of pepper and mustard. Capers are traditionally used in chicken piccata, and many other Mediterranean and Italian recipes.
Don’t Be Fooled, This is an Easy Recipe!
Chicken piccata is pan-fried, which is super easy. This may sound daunting and messy, but it really isn’t. Pan-frying isn’t submerging the entire chicken breast into hot oil. It’s just a simple dredging of the chicken breasts in seasoned flour, and fried in a skillet with a thin layer of olive oil and butter. Easy peasy. In addition, that oil and butter used for frying the chicken becomes the base to the amazing sauce, so nothing goes to waste here!
If you like this dish, you might also like our Sausage and Mushroom Pappardelle recipe. Both of these Italian classics are a staple in our family cookbook!
Easy Chicken Picatta
- 4 chicken breasts
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup Parmesan cheese, shredded
- 3 tbsp olive oil
- 5 tbsp butter (separated)
- 1/2 cup white wine
- 1 tsp chicken bullion powder
- 3 tbsp lemon juice
- 1/4 cup capers, drained
- fresh parsley for garnish (optional)
- Pound chicken breasts thin, to about 1/2 inch. (To do this, I usually add them to a freezer bag and use a kitchen mallet to pound). Mix together flour, salt, pepper, and shredded Parmesan cheese. Dredge each chicken breast thoroughly on each side, taking care to evenly coat.
- Heat olive oil and 3 tbsp butter in a large skillet over medium high heat. Add 2 chicken breasts to the oil, and cook 3 minutes on a side until golden brown. Remove chicken from pan and place in a warm oven (225 degrees) while the remaining chicken is cooked and sauce is prepared. Transfer the chicken to the warm oven.
- Reserve olive oil and butter in the skillet. Add the white wine, capers, lemon juice, chicken bullion powder to the skillet and stir together while scraping up the browned bits. Simmer over medium heat, reduce by half. Melt in remaining 2 tbsp butter.