Chicken Piccata

We love making chicken piccata. This dish comes together in no time, and is such a light dinner served with a side of asparagus. The chicken is simply dredged in a seasoned flour, lightly browned and finished in the oven.

Lemons and capers combine with butter, white wine, shallots and garlic to form the most delicious sauce that we spoon over the top of the chicken. Serve this with a side of roasted, or steamed asparagus. Now let’s pour a glass of crisp wine, and enjoy!

this Recipe

Why you will love these chocolate cupcakes:

You’ll love these chocolate cupcakes with buttercream frosting for several reasons:

1. Decadent Chocolate Flavor: These cupcakes are rich and deeply chocolatey, thanks to the combination of Dutch cocoa powder and espresso powder. Each bite is a blissful indulgence for chocolate lovers.
2. Moist and Tender Texture: With ingredients like buttermilk, vegetable oil, and eggs, these cupcakes boast a moist and tender crumb that practically melts in your mouth. They’re soft, fluffy, and utterly delightful to eat.
3. Perfectly Paired with Buttercream Frosting: The creamy chocolate buttercream frosting takes these cupcakes to the next level of deliciousness. It’s smooth, velvety, and luxuriously sweet, providing the ideal contrast to the rich chocolate cupcakes.

Ingredients You Will Need

Ingredients for Cupcakes:

• Flour: Provides structure to the cupcakes and helps them hold their shape.
• Sugar: Sweetens the cupcakes and adds moisture, contributing to a tender crumb.
• Dutch cocoa powder: Gives the cupcakes a rich, deep chocolate flavor and dark color.
• Baking soda: Helps the cupcakes rise by producing carbon dioxide bubbles when combined with acidic ingredients like cocoa powder.
• Baking powder: Acts as a leavening agent, further helping the cupcakes rise and become light and fluffy.
• Espresso powder: Enhances the chocolate flavor without adding a distinct coffee taste, making the chocolate more intense.
• Salt: Enhances the flavor of the other ingredients and balances the sweetness.
• Buttermilk: Adds moisture and tenderness to the cupcakes’ texture.
• Vegetable oil: Contributes to the moistness of the cupcakes and helps keep them soft.
• Eggs: Provide structure, moisture, and richness to the cupcakes.
• Vanilla extract: Enhances the flavor of the cupcakes and adds a warm aroma.

Ingredients for Chocolate Buttercream:

• Butter: Forms the base of the buttercream, providing richness and a creamy texture.
• Unsweetened cocoa (Dutch-processed): Adds intense chocolate flavor and dark color to the buttercream.
• Confectioner’s sugar: Sweetens the buttercream and helps to thicken it to a spreadable consistency.
• Heavy cream: Adds richness and smoothness to the buttercream, helping to achieve the desired texture.
• Vanilla extract: Enhances the flavor of the buttercream with its warm, aromatic notes.
• Espresso powder: Deepens the chocolate flavor of the buttercream without adding a distinct coffee taste, making it richer and more complex.

Chicken Piccata

Chicken Piccata is a delightful Italian dish featuring tender, pan-seared chicken breasts bathed in a vibrant lemon-caper sauce. The combination of zesty citrus, briny capers, and savory pan juices creates a flavorful and elegant entrée.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: dinner

Cuisine: American

Keyword: chicken, Chicken Picatta, easy recipes

Servings: 4 servings

Calories: 601kcal

Author: Bruce and Dina Miller

Equipment

• Knife
• Cutting board
• large frying pan
• cooling rack
• sheet pan

Ingredients

Ingredients for preparing the chicken piccata :

• 2 chicken breasts boneless and skinless
• 1 1/2 cup flour for dredging
• 1 tablespoon garlic granules or garlic powder
• 1 tablespoon lemon pepper seasoning
• 5 tablespoons extra-virgin olive oil for frying

Ingredients for chicken piccata sauce:

• 1 shallot diced
• 8 cloves garlic thinly sliced
• 1/2 cup chicken broth
• 1/2 cup lemon juice
• 1/3 cup dry white wine may substitute chicken broth
• 8 tablespoons butter sliced into 8 pieces
• 1 lemon thinly sliced
• 1/3 cup capers rinsed

Instructions

Prepare Chicken:

• Preheat oven to 350 F.
• Trim 2 skinless chicken breasts, and then, with a sharp knife, slice through the middle in half to create 2 thin slices from each chicken breast. Place chicken on a plate. Season chicken with salt and pepper on each side.
  2 chicken breasts, 1 1/2 cup flour
• Mix garlic powder & lemon pepper spices into flour in a shallow dish or plate.
• Place cooling rack in sheet pan. Have ready to place partially cooked chicken on.
• Heat olive oil in pan till very hot. Lower heat to medium.
• Dredge 2 pieces of chicken in seasoned flour thouroughly coating with flour on each side.
• Place in pan. Do not crowd chicken, as you want a nice crust. You should be able to do 2 chicken pieces at a time. Cook until lightly brown, then turn and repeat. This takes 2-3 minutes per side. The chicken will not be fully cooked, as it will finish cooking in oven.
• As chicken is browned, remove from pan and place on the wire rack in the pan. Add additional oil if needed, and be sure you bring temp back up before you sauté next 2 pieces.
• Add additional oil to the pan as needed, and be sure you bring temp back up before you sauté next 2 pieces. Repeat steps and move chicken onto rack.
• Place chicken into 350 F oven, and finish cooking while making sauce.

Prepare Sauce:

• Using same pan that you cooked chicken in, sauté shallots for about 2 minutes, until cooked, but not browned. Add in the sliced garlic, and continue to cook for about 1-2 minutes, being careful not to burn the garlic.
• Pour broth into pan to deglaze, scraping bits from bottom of pan with a wooden spoon. Add lemon juice and wine, continue to cook allowing wine to cook off, about 5 minutes.
• Toss in the butter, a few slices a a time. Continue to stir and allow sauce to thicken. Once butter is completly melted into sauce, add in capers, and stir. Cook for another minute.
• Gently place lemon slices into the sauce. Cook for another minute.
• Check doneness of chicken by inserting a knife into the center of a piece, looking for clear juice, and no pink center. You may also check internal temperature of 165 F. Remove chicken from oven and plate. Pour sauce over top of chicken.

Nutrition

Serving: 1piece of chicken | Calories: 601kcal | Carbohydrates: 23g | Protein: 28g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 830mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg

Tried this recipe?Let us know how it was!

FAQs

Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.

What to serve with potato skins

1. Side Salad: A crisp, refreshing side salad complements the richness of the potato and cheese. Choose a simple garden salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing to balance the flavors. Our Pasta House Italian Salad pairs perfectly with these!
2. Soup: A warm bowl of soup pairs wonderfully with this appetizer, especially during colder months. Opt for a comforting soup like vegetable soup, butternut squash, or broccoli cheddar to create a satisfying meal combination.
3. Vegetable Platter: Serve potato skins alongside a colorful vegetable platter for a balanced and nutritious meal. Include a variety of raw veggies such as carrot sticks, celery, bell pepper strips, cherry tomatoes, and snap peas, accompanied by a dip like hummus or ranch dressing for added flavor.

FAQ’s

FAQs

Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.