Italian cuisine never fails, and this chicken piccata does not disappoint. In every bite, the flavorful fresh lemon-caper sauce that is poured over the juicy breaded chicken erupts.
It's incredibly simple to put together and looks so stunning! How quickly it comes together in one skillet astounds everyone who cooks it.
Chicken Piccata: What is it?
A traditional Italian meal famed for its vibrant flavors is chicken piccata. A complementing lemon and caper sauce is poured over the chicken in this recipe, which is a hearty meal. You'll love the flavor combination of the lemon-caper sauce with the delicate chicken! If you're lucky, you could even have leftovers the next day! This is a fantastic family supper!
This chicken piccata is so tasty and filling that it will satisfy each and every one of your visitors.
Ingredients
Olive oil: When cooking chicken breasts, adding olive oil to the pan can help the meat brown and keep it from sticking.
Breasts of chicken: For this dish, boneless, skinless breasts work best.
Salt and pepper: Chicken breasts should be salt and pepper-seasoned on both sides.
Flour: Using flour to coat the chicken gives it a thin layer of breading on the outside.
White wine: This flavorful ingredient is a great way to flavour the sauce and deglaze the pan.
Garlic: The sauce and the chicken are both flavoured with garlic.
Fresh thyme: A dish always stands out when using fresh herbs.
Chicken broth: The chicken broth aids in establishing the foundation of the chicken piccata sauce.
Capers: The taste of the lemon pairs well with the capers. Before using them in this dish, drain any capers that are in brine-filled bottles.
Lemon Juice: Use a genuine lemon; I promise you that fresh is ALWAYS better.
Cornstarch and Water: When you combine these two components, a sauce thickening is produced.
Preparation
Making chicken piccata is incredibly easy and just takes 30 minutes! A single skillet makes cleaning simple while making. Observing these detailed directions.
Season and coat: Over medium-high heat, add the olive oil to a medium nonstick pan. Chicken breasts should be seasoned on both sides. Cover the sides of the shallow basin with flour.
Cook: Cook the chicken breasts for 5 minutes on each side after adding them. the chicken over. The chicken should continue to cook until the exterior is golden.
Make the sauce: The chicken should be taken out and placed on a platter. Cook the garlic for 20 seconds after adding it to the pan. Deglazing the pan with white wine and fresh lemon juice requires whisking. Add the chicken broth and thyme after that.
Thicken: Cornstarch and water are whisked together in a small basin. Add to the sauce, then stir until the sauce begins to thicken.
Combine: Return the chicken to the sauce, then ladle some sauce on top. Chicken piccata should be served right away.
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