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Chicken Piccata

1/16/2018

4 Comments

 
I don't really like chicken in my pasta but this recipe is the ultimate exception. I love using super thin chicken breasts so that the sauce is easily absorbed throughout each piece and it's less meaty than a giant thick chicken breast.  Pro tip, whenever I have enough time and want to take things to the next level, I'll soak the chicken breasts in a salt water brine for a couple hours and add a few fresh lemon slices to the brine too - it makes the chicken way more tender. (Brine ratio is always 1tbsp salt: 1 cup water.)

This is a big recipe and I used a whole pound of pasta. If you want to make less, I wouldn't change anything except cooking less pieces of chicken breast and less pasta, you'll just end up with a little more sauce which is never a bad thing. PS - If you're trying to cut carbs you can make the chicken without any breading or pasta and just eat it with the buttery lemon sauce!
Picture
What you need: 
  • 8  thin boneless skinless chicken breasts
  • 1 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 3 tbsp butter (I always use salted butter)
  • 1/3 cup chardonnay for part one
  • 1/4 cup chardonnay for part two 
  • 3-4 lemons - 1/2 cup fresh squeezed lemon juice and then lemon slices for garnishing
  • 2-3 tbsp chopped fresh parsley
  • 3 tbsp capers 
What to do:
  1. If you can't get your hands on thin sliced chicken breasts, that's fine! Just place regular chicken breasts between two sheets of wax paper and flatten them with a large pan or a heavy rolling pin until they're about 1/4 inch thick.
  2. Next, rinse the chicken breasts off with a little water so that the flour mixture sticks a little better. (You could coat them in egg too but water is quicker and less messy!
  3. Combine the flour, garlic powder, salt and black pepper in a small bowl. (Sometimes I add a little Italian seasoning into the breading if I want to switch things up!) Lightly coat each piece of chicken and set each one on a piece of wax paper. Let the chicken sit for 5 minutes so that the flour really clings to the meat.
  4. Cook the garlic in the olive oil in a skillet until fragrant, about two minutes. Next, add in the chicken breasts and  cook for 6 minutes on the first side.
  5. Flip the chicken and cover a few pieces with fresh lemon slices. Add in 1/3 cup white wine, two tbsp of butter, 1/4 cup lemon juice and the capers. Cover with a lid and let cook for an additional 6-8 minutes until the chicken starts to turn golden brown.
  6. Remove the chicken from the pan and set on a plate for a few minutes while you mix the pasta into the sauce.
  7. Use a whisk to scrape up any flour thats stuck to the bottom of the pan and mix that around with the rest of the butter, lemon juice, and 1/4 more cup of white wine. 
  8. Toss the pasta in the sauce and top with chicken and the fresh parsley before serving.
4 Comments
Shandra
12/17/2018 04:51:41 am

This is my favorite italian restaurant dish and it turned out so good!
Question: in step 6 you say to add garlic to the skillet, but the only garlic in the recipe is powder that goes into the breading. Should there be more?

I love your site and your recipes, thank you!

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Nicole
3/11/2021 09:17:34 am

how high is the heat supposed to be when you cook the garlic and then when you add the chicken?

Reply
Jane
3/11/2021 09:21:09 am

Hi! Every stove is different so kind hard to pin point it because it depends on if you have gas or electric stove, but i use electric and I have it on medium heat for adding the chicken and then once you flip it the chicken, turn it down to low.

Reply
Anna
7/15/2021 12:16:23 pm

A little confused. Doesn't pouring the liquid and THEN flipping the chicken make the bottom of the chicken soggy, and thus prevent it from getting crispy?

Reply



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