If you want a recipe that will impress someone special, our recipe for Chicken Piccata is just what you want. It has a scrumptious, delicately flavored sauce that is served over sauteed chicken breasts. An added bonus is that this recipe is super quick and easy to make.
Piccata is an Italian word that means “pounded flat.” However, this word is also a culinary term for a dish that consists of meat that is dredged in flour, sautéed, and then served in a tasty sauce. Piccata sauce contains lemon juice, butter, and capers. Many people are familiar with the dish called chicken piccata, but in traditional Italian fare, veal piccata is a more familiar dish.
One unfamiliar ingredient in our recipe for Chicken Piccata is capers. Capers are usually found in the condiment aisle, near the pickles. They add a briny, tangy, pickled flavor to the food to which they are added. Capers are the immature flower buds of a caper bush. They are typically preserved in vinegary brine with salt and sometimes the flavor of the wine.
Chicken Piccata Recipe
- Rolling Pin or Meat Mallet
- Large-Sized Skillet
- 4 pcs Large Chicken Breasts
- ½ teaspoon Onion Powder
- 10 pcs Sun-Dried Tomatoes cut into strips
- 1 tbsp Minced Garlic
- 1½ cups Chicken Broth
- 2 tbsp Lemon Juice
- 2 tbsp Capers drained
- 3 tbsp Butter
- ⅓ cup Heavy Cream
- Salt and Pepper to Taste
- 4 tbsp Cooking Oil
- Place a chicken breast on a large piece of plastic wrap or waxed paper. Fold this over the chicken and use a rolling pin or a meat mallet to pound the chicken to a thickness of about ½ to ¼ inch. Repeat with the other chicken breasts. If you like, you can cut the chicken pieces into halves if they are very large.
- Salt and pepper the chicken pieces.
- In a large-sized skillet over medium-high heat, heat the cooking oil until it sizzles. Add the chicken breasts and cook them, turning as needed, until they are lightly browned and cooked completely. This should take about five minutes per side.
- Remove the chicken to a clean plate and set it aside.
- Add the garlic to the pan and cook it with the tomatoes for about 60 seconds until the garlic is golden brown. Add the chicken broth, lemon juice, and the capers, scraping the pan to get the browned bits off of the bottom of the pan. This will add to the complexity of flavors in the sauce.
- Let the sauce simmer for 10 to 15 minutes, turning the heat to medium-low, to reduce in volume by approximately half. When the sauce is thick, remove it from the heat and add the butter, cut into small pieces. Stir the sauce until the butter is melted. Add the cream and return the sauce to the heat. Warm it until it is lightly steaming.
- Take the sauce from the heat and add the chicken breasts back to the pan. Turn the chicken pieces to coat them in the sauce.
- Serve the chicken over rice or pasta, spooning the sauce over the chicken breasts and the pasta.