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Chicken Piccata

Chicken Piccata is a flavorful tangy chicken dish. It is quite simple, but pack a huge flavor punch from the lemon and capers, mellowed just enough with butter. I like it with rice to soak up some of the sauce.

Lunch today was Potato Salad and an apple.

Olive oil, lemon capers, butter, chicken breast fillet, and a side of broccoli.
First I zest the lemon. I won’t actually be using the zest for this recipe, but I always zest my citrus into a container of salt and use it later for different dishes. The zest has huge flavor and the salt will dry it out, then you have citrus salt for chicken, fish, or margaritas.
If you use a lot of citrus you can make different salts for each one.
If the chicken is frozen micro for just 30 seconds – otherwise just pat dry and salt & pepper
Lightly dust with flour.
Add oil and butter to the pan heat over med-high heat until butter sizzles.
Add the chicken cutlet to the pan.
Brown on both sides.
Remove the chicken cutlet to a plate, and add two ice cubes of your frozen chicken stock.
2 Chickens – using the rest
Squeeze in the juice of the lemon.
Bring to a boil to reduce slightly.
Add the chicken back in to finish cooking, and add a tablespoon of capers.
Drop in butter, a teaspoon at a time and slowly stir each one in.
Adding each one after the last has melted completely and been incorporated.
The sauce will slowly begin to thicken and get glossy.
Scrape down the edges of the pan to get the fond from there too.
Heat the rice in the micro for 30 seconds or so to heat through.
Lay chicken over the rice, and pour sauce over both.
Oh, and heat up some broccoli too – you need your greens.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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