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!
Why you will love these cinnamon rolls
- Heavenly Aroma: As these cinnamon rolls bake, they fill your kitchen with the warm, comforting scent of cinnamon, promising a deliciously satisfying treat.
- Gooey Indulgence: With its gooey center and creamy frosting, each bite of these homemade cinnamon rolls offers a rich and indulgent experience that’s hard to beat.
- Better than store bought: Once you make these, you will realize that for a small amount of effort you have rolls that rival a bakery, and no need to buy them pre-made again!
Ingredients You Will Need
Slice that chicken thin, and get ready for this saucy dinner!
- Chicken breasts (boneless and skinless): The primary protein source in the dish, providing a lean and versatile base for the piccata.
- Flour (for dredging): Used to coat the chicken before frying, creating a crispy and golden exterior. It also helps thicken the sauce later.
- Garlic granules or garlic powder: Adds a rich and savory flavor to the chicken. Garlic complements the tangy and bright elements of the piccata sauce.
- Lemon pepper seasoning: Imparts a zesty and citrusy flavor to the chicken, enhancing its overall taste. This seasoning complements the lemony character of the sauce.
- Extra-virgin olive oil (for frying): Used to fry the chicken breasts, contributing to the dish’s flavor and providing a desirable texture to the exterior of the chicken.
- Shallot (diced): Adds a mild and sweet onion flavor to the sauce, enhancing its complexity.
- Garlic (thinly sliced): Works in conjunction with the garlic used in the chicken dredging, intensifying the overall garlic aroma in the dish.
- Chicken broth: Provides a savory and flavorful liquid base for the sauce, balancing the acidity from the lemon juice and wine.
- Lemon juice: Infuses the sauce with a bright and citrusy flavor, creating the signature piccata taste.
- Dry white wine (may substitute chicken broth): Adds depth and complexity to the sauce. The acidity and flavor from the wine complement the other ingredients.
- Butter (sliced into pieces): Contributes richness and creaminess to the sauce, creating a velvety texture and smoothing out the flavors.
- Lemon (thinly sliced): Adds both visual appeal and additional citrusy notes to the dish.
- Capers (rinsed): Introduces a briny and tangy element, cutting through the richness of the butter and providing a distinctive flavor to the sauce.
Equipment
- 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
FAQs
How can I tell if the yeast is active?
- Look for foaming or bubbling in the warm milk and yeast mixture after it sits for a few minutes. This indicates that the yeast is active and ready to use.
Why is my dough not rising?
- Several factors can affect dough rising, including inactive yeast, improper temperature, or too much/too little kneading. Ensure your yeast is fresh, the dough is in a warm, draft-free environment, and follow proper kneading techniques.
Can I make cinnamon rolls ahead of time?
- Yes, you can prepare the dough, shape the rolls, and refrigerate them overnight. Allow them to come to room temperature and rise before baking. Alternatively, you can bake them ahead of time and freeze them, then reheat before serving.
What to serve with potato skins
- 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!
- 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.
- 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
While chicken breasts are traditional, you can use chicken thighs if you prefer. Adjust the cooking time to ensure they are cooked through.
Capers are small, pickled flower buds with a tangy flavor. If you don’t have capers, you can substitute with chopped green olives for a similar briny taste.
If you find the lemon-caper sauce too tangy, you can balance it by adding a bit of chicken broth and adjusting the seasoning to your taste.
FAQs
How can I tell if the yeast is active?
- Look for foaming or bubbling in the warm milk and yeast mixture after it sits for a few minutes. This indicates that the yeast is active and ready to use.
Why is my dough not rising?
- Several factors can affect dough rising, including inactive yeast, improper temperature, or too much/too little kneading. Ensure your yeast is fresh, the dough is in a warm, draft-free environment, and follow proper kneading techniques.
Can I make cinnamon rolls ahead of time?
- Yes, you can prepare the dough, shape the rolls, and refrigerate them overnight. Allow them to come to room temperature and rise before baking. Alternatively, you can bake them ahead of time and freeze them, then reheat before serving.
Elizabeth Crissey
This is the best recipe for a nice light and healthy dinner! So delicious!
Bruce and Dina Miller
Elizabeth,
We have this on auto over at our house! We know how much you will enjoy this! And you can also make it with grilled chicken!
Thank you,
Dina and Bruce