Unbelievable Chicken Piccata
My favorite chicken dinner is this unbelievably delicious chicken piccata. It's a twist on the traditional recipe which takes it up a notch. It's savory, satisfying and the best make-ahead meal!
Ingredients
- 1 and ½ - 2 pounds boneless skinless chicken breast, thinly sliced
- 1 and ½ cups all-purpose flour
- 4 Tablespoons unsalted butter, divided
- 2 Tablespoons olive oil
- 8 ounces baby bella mushrooms, sliced and halved
- 15 ounce can quartered artichokes
- 2 teaspoons garlic
- 2 Tablespoons capers
- ¼ cup white wine
- 1 and ½ cups low-sodium chicken stock
- 1 lemon, juiced
- ¼ cup chopped fresh parsley
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
Instructions
- Before starting I highly recommend reading the recipe through entirely and looking at the photos in the post to see how to make this.
- Slice the Chicken: You want flip the chicken over and butterfly the chicken. Then, start shaving off pieces of the chicken. This is shown in the post above. You want the chicken pieces to be roughly even thickness, while the length can be varied. Pound the chicken gently (this helps tenderize it) with a meat pounder or a heavy pan.
- Add the 1 Tablespoon of butter and the olive oil to a 10-inch skillet over medium-high heat. Allow the pan to get hot while you bread the chicken.
- Bread the Chicken: In a shallow bowl or dish, like a pie dish, add the flour and 1 teaspoon salt and ½ teaspoon of pepper. Stir together. Coat each piece of chicken in the flour, by gently pressing the chicken into the flour and then shaking off the excess flour. Set the chicken on a plate while you finish the rest.
- Cook the Chicken in Batches: To the hot pan, add the chicken breast. Don't over overcrowd the pan. For a 12-inch skillet I place 4-6 pieces of chicken. Cook the chicken until it's lightly browned on both sides, total time is about 4-6 minutes. Because the chicken is thinly sliced, it's quick. Remove the chicken from the skillet and place onto a plate. If needed for additional batches, add 2 Tablespoon of butter. Repeat until all chicken is cooked. Set aside.
- Make the Sauce: To the skillet, add the remaining 1 Tablespoon of butter, garlic and capers. Slightly press down on the capers to release their juices. Let it cook for 2-3 minutes. Then, stir in the wine, chicken broth, lemon juice, remaining salt and pepper, and parsley. Add the chicken, mushrooms and artichokes. Place a lid on the skillet and cook for 5 minutes until the sauce thickens.
- Serve immediately with fresh parsley, if desired. Leftovers stay fresh for up to 1 week in the refrigerator.
Notes
- Make Ahead & Freezing Instructions: The chicken piccata can be frozen for up to 3 months. Allow the chicken to cool completely before freezing. Thaw overnight in the refrigerator then heat as desired.
- Chicken: I've only used chicken breast for this recipe, though you could use chicken thighs (without thinly slicing) and just pound the chicken to even thickness. You won't get as many servings this way.
- Chicken Broth: I prefer to use low-sodium chicken broth. If using regular chicken broth, add less salt and taste at the end.
- Wine: Any type of white wine works. If you prefer to not use wine, use additional chicken broth.
Tried this recipe?Let us know how it was!