Fresh lemon and briny capers come together in a piquant buttery sauce that can be served over chicken, pork, or fish for a satisfying meal any day of the week.
I was talking with a friend the other night who happens to also be a food enthusiast. We were comparing our ideas of the perfect meal.
Mine was significantly less impressive than his. His dream meal detailed a well-seasoned slab of wagyu, shaved truffles, microgreens, and a glass of wine to finish it off. I was impressed, but I wasn't sold.
Without intention, I live by the words, 'simplicity is the ultimate sophistication.' Price tag doesn't matter much to me. My ideal meal, and many who know me can attest to this, is either a good old fashioned hamburger and a side of fries, or something creamy but not too heavy.
I've always been this way. Less is more is another motto I live by. I said this to my friend the other night during our food debate who was actually slightly disappointed with my answer, and he said, No, less is less.
I'm still of the mindset that it doesn't take much to make a good meal, more so, an unforgettable meal. The ingredients are just one element to the process. There's mood, company, music, and love. Cooking is complex but not abstruse.
Take for instance today's recipe. Another chicken dinner but completely transformed with just a handful of ingredients. You're taking pan fried chicken but kicking it up with a silky butter sauce that is seasoned with bright lemon, capers, caramelized onions, and a splash of white wine. These are staple ingredients but when combined transform into something more.
So, I'll restate my earlier sentiment with one caveat- less is more, when done right. 😉
Chicken Piccata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Cuisine: Italian
Ingredients
- 2 lbs. chicken breasts
- Salt and pepper, to taste
- 1 cup flour
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 small sweet onion
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/4 cup white wine
- 1 lemon, juiced
- Zest of 1 lemon
- 2 tablespoons capers plus juice
Instructions
- Begin by trimming the chicken breast, then using a meat mallet or rolling pin, pound the chicken into an even 1/4-inch thickness.
- In a large shallow dish, whisk together flour, salt, and pepper. Dredge the chicken breast.
- Heat a large frying pan with butter and oil. Once the butter has melted, sauté the chicken until golden, about 3-4 minutes on each side. Add more oil if needed. Transfer the chicken to a paper towel lined tray.
- Once the chicken is cooked, in the same pan, sauté the onion and garlic in the pan until the onion is translucent. Add the chicken stock and white wine. Let simmer until reduced, about 5 minutes.
- Add the lemon juice, lemon zest, capers, and caper juice. Serve the sauce over the chicken and enjoy!
Elaine says
The images make my mouth water. What will. happen when I actually make this piccata?! 🙂
Chef Dennis says
I love chicken picatta and your version was ah-mazingly delicious!
Liz says
This dish looks delicious!
Karen says
This is seriously good chicken piccata, and so easy to cook. The capers and tangy lemon make are so craveable!