Here is a lovely chicken piccata recipe: chicken fillets in a zippy fresh lemon, white wine and caper sauce! I love to serve this dish with grilled bread or plain and simple: over a plate of freshly cooked al dente pasta…
This chicken piccata recipe suspiciously sounds like an Italian dish.
And that is totally normal because it is another version of an Italian dish that is called ‘piccata al limone’.
The difference is that for that dish you need veal fillets, instead of chicken.
Veal vs. Chicken
However chicken is sometimes easier to find around here.
And you can also use turkey fillets as well of course.
Would you know the difference?
To be completely honest with you, the meat for this dish has to be so thin that it is rather difficult to spot the texture and taste difference between both of them. Their taste and texture are pretty much the same here.
Anyway, chicken piccata is a real delight!
Chicken Piccata Recipe with Pasta
Make sure that the chicken fillet is flattened evenly.
Because then the chicken will also cook evenly as well. I use a meat mallet to soften the meat.
However a good butcher will surely carve thinner fillets or do the pounding for you if you ask them to. It helps if you tell them what dish you are exactly preparing.
The flour will help to thicken the lemon sauce slightly but don’t exaggerate. We don’t want those lovely golden pan fried chicken fillets to swim in a floury shiny sauce.
Pasta
I love to serve this chicken picatta with grilled bread and a green salad or roasted vegetables.
Or plain and simple: over a plate of freshly cooked al dente spaghetti… That wine sauce is such a great match for pasta!
Now I am starting to salivate, so count me in!
Are you looking for more easy Italian chicken recipes?
Then you should also check out my chicken saltimbocca! Ham wrapped chicken fillets with sage in a lovely white wine sauce.
An excellent dish as well.
Enjoy!
Easy Chicken Piccata Recipe
Chicken piccata recipe: chicken in lemon, white wine and caper sauce! Serve this dish with grilled bread or plain and simple: over al dente pasta...
- 7 oz chicken fillets (200 g)
- juice of ½ lemon
- 3 tbsp plain flour
- 2 tbsp olive oil
- 1 glass dry white wine
- 2 tbsp capers in brine
- 2 tbsp fresh parsley chopped
- pepper
- salt
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Rinse the chicken fillets under cold running tap water and then pat them dry with some kitchen paper. Wrap them in cling film and gently flatten the chicken evenly on both sides using a meat mallet until very thin.
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Pour the flour in a deep plate and season generously with dashed of pepper and salt. Coat the thin chicken fillets very lightly with the seasoned flour. Shake off any excess flour.
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Heat a little splash of olive oil in a non-stick pan over high heat until hot. Then add the floured chicken fillets and quickly brown them for 1 to 2 minutes.
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Then flip them over and cook them on the other side for another minute until golden.
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Remove the cooked chicken from the pan immediately and transfer them onto a clean plate. Cover with a piece of tinfoil. Turn the heat to medium-low now. Add the lemon juice, the capers and the white wine to the hot pan.
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Simmer for 2 minutes. Stir regularly until the sauce starts to come together. Place the browned chicken fillets back in the pan for another minute and drizzle them with the sauce. Check the seasoning and add pepper, salt or lemon juice to taste if necessary.
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Transfer them onto hot plates. Drizzle the remaining lemon and caper sauce on top. Finish with the freshly chopped parsley. Serve immediately.
Is it chicken picatta or chicken piccata?
I have seen this dish many times before, but the spelling was often different.
So what is it?
The correct term is “chicken piccata.”
It is an Italian dish consisting of sautéed chicken breasts that are typically served with a tangy and flavorful sauce made from lemon juice, capers, butter, and sometimes white wine.
The dish is known for its bright and zesty flavors, making it a popular choice in Italian and Mediterranean cuisine.
Where is chicken piccata originally from?
Chicken piccata is believed to have originated in Italy, and particularly in the region of Lombardy.
Lombardy is located in northern Italy and is known for its rich culinary traditions and superb classic recipes. The dish is characterized by its combination of tender sautéed chicken, tangy lemon-caper sauce, and often a touch of white wine, creating a flavorful and balanced plate.
Over time, this chicken piccata recipe has become a popular Italian-American dish as well, embraced and adapted by many in the United States.
What are some good substitutes for capers?
Are you not a fan of capers?
If you are looking for alternatives to capers for this chicken piccata recipe above, I have a few options for you to try out. And these caper alternatives include using a handful of chopped green olives, some chopped gherkins or pickles, diced shallots or even minced anchovies.
These ingredients can provide a similar level of tanginess, saltiness, and flavor complexity that capers offer in various dishes.
That sounds like a really good and tasty recipe, which I will have to make as soon as possie! Thanks, Avril Easton X