Sometimes I struggle with what to do with chicken. I often gravitate to a handful of recipes – and there’s nothing more boring than plain ol’ baked chicken. If you’ve been in a chicken rut, I have an amazingly easy and flavorful recipe for you to add into your rotation this week: Chicken Piccata! While this recipe may sound fancy, I can assure you that it’s very easy – and that you likely have most of the ingredients you need to make it in your pantry right now! This recipe, made on a whim, has become one of my family’s most-loved recipes. It’s full of flavor, quick, and easy – what more could you ask?
Today’s recipe is inspired by this recipe at AllRecipes.com.
- 6 boneless, skinless chicken
- 1/4 cup flour
- 1/4 cup seasoned breadcrumbs
- dash of salt & pepper
- olive oil, for cooking
- 1 tbsp capers, drained
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tsbp lemon juice
- 3 tbsp butter
- 2 tbsp chopped Italian parsley
* I’m using tenders today, but regular chicken breasts work great. I’ve also substituted boneless skinless chicken thighs with good results too.
Start by dredging your chicken! To do this, you’ll want to make sure your chicken is pounded to about 1/2 inch (if it’s not already thin). Next, mix the flour, breadcrumbs, salt and pepper in a shallow bowl.
Dredge the chicken and shake off the excess. Set aside.
In a large frying pan, I melted a tablespoon of butter with another tablespoon or two of olive oil and then added the chicken. I cooked mine for about 5 minutes on each side, until brown.
Now you could cook most of the way through, but what I like to do is just get it golden, then pop it in a 350° oven while I work on the sauce.
Let’s talk about capers! If you’ve never used them, have no fear. They aren’t as tricky to find or expensive to buy as you might imagine. I found this bottle at my QFC for $2.99. Look for them at your store where they carry olives. Some smaller stores may not have them (I failed to spot them at Trader Joe’s on a recent trip), but any larger, well-stocked grocery store should have them.
I added another small drizzle of olive oil to the pan and added my capers. Using a spoon, I pressed down on the back of them to release some of the oils.
Next it’s time to deglaze the pan with that white wine! Now dry is probably best for this recipe, but all I had was Moscato. So Moscato it is! (I’m always a big fan of using what you already have!)
After letting the wine reduce for a minute or so.
Now you’re going to add in the broth, butter, and parsley. Allow to simmer for a couple minutes.
Cook for a couple minutes, then add lemon juice. WARNING: at this point, your kitchen should start smelling REALLY good. Be prepared.
Now, return the chicken to the pan to let it cook in the delicious sauce for a couple minutes. I flipped mine after about a minute just to let it absorb the flavors on both sides.
I hope you enjoy this recipe as much as my family has over the years!
By the way, if you’re looking for additional inspiration for dinner? I invite you to follow me on Pinterest! I have a Project – Dinner board that may be of particular interest as you plan your menu this week. I also have many family-friendly recipes at my Recipe page.