How To Make Chicken Piccata From Scratch – A Step-by-step Guide For The Perfect Dish

Chicken piccata is an Italian-American classic that tantalizes taste buds with its combination of tender chicken, tangy lemon sauce, and aromatic capers. While it may seem intimidating at first, making chicken piccata from scratch is an achievable endeavor that will impress your family and friends. Embark on this culinary journey with us, and we’ll guide you through each step to create a dish that will become a staple in your recipe repertoire.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1/4 cup capers
• 2 tablespoons chopped fresh parsley
• 1/4 cup butter
• Lemon wedges for garnish

Step-by-Step Instructions:

1. Prepare the Chicken:
Pound the chicken breasts to an even thickness of about 1/4 inch. Season with salt and pepper, then dredge in the flour.

2. Pan-Fry the Chicken:
Heat the olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the Lemon Sauce:
Deglaze the skillet with the white wine, scraping up any browned bits. Reduce the wine by half. Add the chicken broth, lemon juice, and capers. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.

4. Add the Butter and Parsley:
Once the sauce has thickened, whisk in the butter and parsley. The butter will create a rich and creamy texture.

5. Return the Chicken to the Skillet:
Nestle the cooked chicken back into the skillet with the sauce. Spoon the sauce over the chicken and simmer for 2-3 minutes, or until the chicken is heated through.

6. Garnish and Serve:
Transfer the chicken piccata to a serving platter and garnish with lemon wedges. Serve immediately over pasta or rice.

Tips for Perfection:

• Pound the chicken evenly: This ensures even cooking and prevents the chicken from curling up.
• Use a dry white wine: A crisp Sauvignon Blanc or Pinot Grigio will complement the lemon sauce well.
• Reduce the wine by half: This intensifies the flavor of the sauce and prevents it from being too thin.
• Don’t overcook the chicken: Chicken piccata should be tender and juicy, so avoid cooking it for too long.
• Add the butter at the end: Butter gives the sauce a velvety texture, but it should be added last to prevent burning.

Variations and Substitutions:

• Use chicken thighs: Chicken thighs have a richer flavor than breasts and can withstand a bit more cooking time.
• Add artichokes: Sautéed artichoke hearts add a delicious salty and tangy flavor.
• Substitute capers with olives: If you don’t have capers, chopped olives can be used as a substitute.
• Make it gluten-free: Use gluten-free flour to dredge the chicken and gluten-free white wine for the sauce.

The Ultimate Indulgence:

Chicken piccata is a culinary masterpiece that combines the tangy brightness of lemon, the salty burst of capers, and the tender juiciness of chicken. Each forkful transports you to a realm of flavors that will leave you craving more. Whether you serve it over pasta, rice, or simply savor it on its own, chicken piccata is a dish that will delight your senses and earn you culinary accolades.

What People Want to Know

Q: Can I make chicken piccata ahead of time?
A: Yes, you can make the sauce and cook the chicken up to 2 days ahead of time. Store the sauce and chicken separately in the refrigerator. Reheat the sauce and chicken over low heat before serving.

Q: What other sides can I serve with chicken piccata?
A: Roasted vegetables, garlic bread, or a simple green salad are all great accompaniments to chicken piccata.

Q: Can I use frozen chicken for this recipe?
A: Yes, but be sure to thaw the chicken completely before pounding and cooking.