Piccata is one of those dishes that I've heard a lot about but never came around to trying or making. I know, this sounds strange coming from someone who blogs about food. But, hey, there is no shame in that. There is always a first time for everything and there are lots of new recipes to look forward to. Though, I suspect I might know what the reason is.
You see, piccata is made with a fair bit of lemon juice and capers, making the dish taste tart. Until recently I have been of the opinion that chicken piccata is somewhat of a polarizing dish: you either love it or hate it. I once tried lemon chicken at a friend's party and... quite disliked it. The acidity and the bitterness were overbearing. Perhaps, that's what caused me to stay away from anything that has chicken and lemon in the name.
According to Wikipedia, piccata, when used in reference to a way of preparing meat, means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”. When you saute the lemon juice with chicken stock, butter and spices, it transforms. You can taste a fair amount of tartness but it's not overpowering. Instead, the sauce tastes very balanced and so tasty that you can just drink it by itself. This is my measure of a good sauce, marinade, pickling juice, etc. If I love it on its own and want to drink it, it's good.
So far we've been crazy about this piccata recipe. The whole family. In the last two weeks we've made it 5 times. It's awesome! And it's so quick and easy to prepare. The recipe is virtually fail-proof. Just make sure you stock up well on pickled capers and spaghetti, because you will be making this dish over and over. I guarantee it!
Ingredients
- 2 skinless boneless chicken breasts, cut in half lengthwise
- Sea or kosher salt and freshly ground black pepper to taste
- About 1/2 cup all-purpose flour for dredging
- 6 Tbsp unsalted butter
- 5 Tbsp extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers rinsed
- 1/3 cup fresh parsley chopped
Instructions
- Start heating water in a large pot to make spaghetti for your chicken piccata. Once water starts to boil, drop the spaghetti in and prepare the chicken piccata in parallel.
- Season the chicken breasts with salt and pepper. Dredge in flour, shake off excess and set aside.
- Preheat a large skillet over medium high heat. Melt 4 tablespoons of butter with 5 tablespoons of olive oil. When butter and oil start to sizzle, add the chicken breast and saute for 3 minutes per side, until the chicken is nicely browned (see the note). Take the pan off the heat , remove the chicken and set aside.
- Carefully pour the lemon juice and the chicken stock into the pan. Add the capers. Return the pan to the heat and bring to boil, scraping up brown bits from the pan for extra flavor. Taste and adjust the seasoning, if needed.
- Put the chicken breasts back into the pan and simmer over low heat for 5 minutes. Remove the chicken and set aside. Add the remaining 2 tablespoons of butter to the sauce and whisk really well.
- To serve, make a bed of spaghetti on a plate, add one chicken breast, pour 2-3 tablespoons of the sauce over the chicken and top with chopped parsley.
Mary says
This is fantastic and simple. FAVORITE RECIPE!!!
Kathie says
I've loved your other recipes (mulligatawny soup, broiled chicken breasts) but this has way too much oil/butter for my taste. Do you think it would still have enough sauce for the pasta if I halve both the oil & butter? Or less? Suggestion for how I could reduce the oil/butter and have it still be delicious? Thanks.
victor says
Kathie, it's just how this particular dish is commonly made. But there is nothing wrong with you changing things up to suit your taste. You can always add more chicken stock and thicken it a little with cornstarch. You can make it just as good or better.
Laura Wallan says
I use 2 Tbs each oil and butter for all 4 pieces of chicken. Cook 6to7 min total turning once. Only 1 small or 1/2 large lemon, 1/2 cup white wine or chicken broth, Add chicken back in for 3 minutes with capers and simmer on low. Take off heat, remove from heat and add 1Tbs butter and whisk until blended. Pour over chicken and pasta.
Chef Laura
Jaleesa says
Made this tonight. Sooooo yummy!!! The lemon and butter taste definitely pop! I added about two tbsp of flour to the sauce to make it thick and creamy. Thank you for sharing! I believe I will be trying this again very soon!
victor says
You are very welcome!
DJ says
Great recipe, the information in the post and comments helped because I cut the lemon juice from 1/3 to 1/4 cup, left out 1 T of butter, and made a roux to thicken the sauce. When I make this next time, I'm going to triple the sauce it was so delicious. Not greasy or too tart!!
Maria says
Hi Victor,
My husband and I are going to make this for dinner tonight. It looks great!
I can't wait to try it.
Thanks for the recipe!
victor says
Great!I would love to know how it turns out.