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A chicken piccata recipe with super moist & tender chicken
One of my favorite Italian dishes to make at home that is pretty quick and easy is this chicken piccata recipe. I just love the combination of tender and juicy chicken drenched in a delicately light, lemony, and briny sauce. Serve the chicken on rice or a long type of pasta, like angel hair or spaghetti to soak up all the silky sauce (delish!). It’s a simple and sophisticated chicken dinner that my family enjoys every time.
To bread, or not to bread the chicken?
Breading the chicken is entirely up to you and your waistline. Nowadays, most of us like to save a few calories here and there, so not breading the chicken will not alter the flavor of the finished dish by much. However, you may need to make more roux to create that silky sauce consistency that breaded chicken gives when simmering in the sauce. I typically eat piccata without breading the chicken and I don’t feel like I’m missing out. All the butter makes up for everything (*smiling).
The secret ingredient in this chicken piccata recipe
This time, the traditional light sauce is a little richer because of, wait for it…beef broth! Crazy, right?! No chicken stock here. There’s just something about beef broth or stock that makes savory dishes taste meatier and much more savory. Not only does it add depth to the flavor, but also the color of the sauce.
And to be honest, it was the only broth available at the time (hee hee). I’m so happy that it makes this chicken piccata recipe better than ever! But, please, if you do not have beef broth, use whatever broth or stock you have and just add a splash of soy sauce for that added depth. Or you can try one of these clever substitutes.
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Another simple and sophisticated chicken recipe (click the pic!)
|Honey Mustard Chicken with Apricots & Thyme
- 3 large chicken breasts, skinless and boneless
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¾ c all-purpose flour
- 1 TB butter
- 3 TB olive oil (add more as needed)
- 2 TB butter, divided
- 2 tsp all-purpose flour
- 1 TB garlic, minced
- ¾ c beef broth (or one of your choice)
- 1 TB capers + 1 tsp caper brine
- 1 tsp lemon juice
- ½ tsp thyme (dried or fresh)
- 2 TB tomato, diced (optional)
- Sea salt & black pepper to taste
- Fresh parsley for garnish (optional)
- Tenderize & dredge. Slice the chicken breasts lengthwise in thirds. Place 2-3 pieces at a time in a ziplock bag and pound with a rolling pin (or anything heavy enough to flatten them slightly). Season them with salt and pepper on both sides. Lightly dredge them in the flour, shaking off any excess.
- Fry it up. In a large cast-iron skillet on medium heat, add the oil and butter and bring them to temperature. Carefully, fry 3-4 cutlets at a time until golden brown on each side, but not fully cooked through.
- Make a blonde roux. Once all of the chicken has been removed from the skillet, add 1 tbsp of the butter and the flour. Stir until the flour becomes lightly golden in color.
- Create a light gravy. Add the broth, capers, thyme, and lemon juice. Stir while scraping up all the browned bits in the pan. Allow the sauce to simmer for 1-2 minutes. Next, add the tomatoes and the last tablespoon of butter.
- Simmer, then serve! Finally, place the chicken back into the skillet and cover it with the sauce. Allow the chicken to simmer for an additional 3-5 minutes. Garnish with parsley.
Prep the Chicken
Make the Sauce
Beef Broth Alternatives
- Chicken or vegetable stock + a splash of soy sauce or liquid aminos will provide that depth of flavor and color.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 126mgSodium: 611mgCarbohydrates: 20gFiber: 1gSugar: 0gProtein: 35g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
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