Chicken Piccata

Friends, I am so glad we had an opportunity to get together yesterday for our Facebook Live video. I hope you enjoyed our time as much as I did. This Chicken Piccata recipe is so quick and easy you will be delighted in the resulting meal. For your efforts you will be rewarded with an elegant meal that feels like you are in a fine Italian Restaurant.

The fresh ingredients that we add to basics like chicken, flour, butter, capers (or green olives), wake things up. All of a sudden, your meal tastes like a bright burst of summer in your mouth. Between the lemon, white wine, & Italian Parsley it has a freshness that is a welcome relief from the sandwiches of quarantine.

I paired my Chicken Piccata with a Citrus Orzo Salad. You can also use rice in this recipe. Or you can substitute spaghetti squash. Like I have been telling you for the past few weeks, use what you have. We can make this work and it will taste great. And I am always here to answer questions and help with substitution suggestions if you need help.

In my video yesterday I used my Le Creuset 5-quart Braiser. This is an investment piece for sure but I will tell you that it will last a LIFETIME! I cannot explain the joy I get when I pull out one of my colorful Le Creuset pieces on a gloomy day. I found a beautiful 5-quart Le Creuset Braiser on Amazon for $359.95. The uses for this piece are endless. It is oven safe since it is enameled cast iron. I used it yesterday as a skillet so that you could see the “fond” aka “yummy goodness” on the bottom of the pan as I browned the Chicken Piccata. For this dish it is a key to building great flavor!

I also used a Microplane and Lemon Juicer in this video. Both of those tools are linked in my Citrus Orzo Salad post.

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Chicken Piccata

A light & bright citrus sauce compliments this Italian classic

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 6 tbsp unsalted butter
• 6 tbsp olive oil
• Salt & Pepper
• All Purpose Flour
• 1/3 cup chicken broth
• 3 tbsp dry white wine
• 2 ½ tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• ¼ cup fresh parsley chopped
• 2-3 tbsp capers drained

Instructions

• In a large skillet heat 2 tbsp butter and 2 tbsp olive oil over med-high heat. Season chicken breasts on both sides with salt and pepper and dredge in flour. Shake off the excess flour.
• Add 2 chicken breasts to the hot skillet, browning on each side 3-4 minutes. Then move to a plate to rest. Repeat with next to chicken breasts, adding additional butter and olive oil as needed. Move to plate to rest when finished on both sides.
• Add chicken broth, wine, and lemon juice to the pan. Scraping brown bits of the bottom of the pan. Check sauce for seasoning and then return all chicken to pan and cook for 5 minutes.
• Remove chicken to plate after 5 minutes. Finish sauce with lemon zest, parsley, and capers.
• Serve over Citrus Orzo Salad, angel hair pasta, or rice.

Notes

: We are living in a different time and ingredients are not something we just run to the store and pick up. Please don’t sweat not having an ingredient. You can easily substitute chopped green olives for capers. If you prefer not to use white wine, use more lemon juice. And if you love “more sauce” double the lemon juice, broth, & wine. Trust me, we will come up with some delicious substitutions for this if there is something you are missing. And we will have a delicious dinner! XO Lara