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!

Why you will love this peach cake:

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

  1. Summery Freshness: Peaches impart a delightful, juicy sweetness to the cake, evoking the essence of summer. Their vibrant flavor and aroma elevate the cake, making it a perfect treat for warm, sunny days.
  2. Versatility: Peach cake can be enjoyed in various forms, from simple tea cakes to elaborate layer cakes or upside-down cakes. Its versatility allows for creativity in presentation and flavor combinations, making it suitable for any occasion.
  3. Texture and Flavor: The combination of tender cake crumb and juicy peach slices offers a satisfying contrast in texture. The sweetness of the peaches complements the buttery richness of the cake, creating a harmonious blend of flavors that is both comforting and indulgent.

Ingredients for the Peach Cake

  • Flour: Provides structure to the cake.
  • Sugar: Sweetens the cake and adds moisture.
  • Baking Powder: Acts as a leavening agent, helping the cake rise.
  • Salt: Enhances flavor and balances sweetness.
  • Milk: Adds moisture and tenderness to the cake.
  • Sour Cream: Enhances moisture and richness in the cake.
  • Melted Butter: Adds richness and flavor to the cake.
  • Egg: Provides structure and richness.
  • Vanilla Extract: Adds depth of flavor and enhances sweetness.
  • Almond Extract: Provides a subtle nutty flavor that complements the peaches.
  • Lemon Zest: Adds brightness and freshness to the cake batter.

Ingredients for Topping:

  • Juice of Half a Lemon: Adds acidity and brightness to the topping.
  • Melted Butter: Adds richness and helps to bind the topping.
  • Fresh Peaches: Provides the main flavor and texture of the cake.
  • Coarse Sugar: Adds sweetness and texture to the topping, creating a crunchy crust.
Lemon and caper white wine sauce over chicken with asparagus and hot pepper flakes

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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: dinner
Cuisine: American
Keyword: chicken, Chicken Picatta, easy recipes
Servings: 4 servings
Calories: 601kcal
Author: Bruce and Dina Miller

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

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

Can I use chicken thighs instead of chicken breasts?

While chicken breasts are traditional, you can use chicken thighs if you prefer. Adjust the cooking time to ensure they are cooked through.

What are capers, and can I substitute them?

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.

How can I make the dish less tangy?

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

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.

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

  1. Elizabeth Crissey Reply

    5 stars
    This is the best recipe for a nice light and healthy dinner! So delicious!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      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

5 from 1 vote

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