Food Friday, it’s finally here and I’m so excited. Mainly because I have been waiting and perfecting and waiting and perfecting some more until I had one of my most favorite recipes just right to share with you: lemony chicken piccata. This sauce is so delicious and buttery and good that just thinking about it has me wishing we hadn’t devoured all the leftovers already.
Oh and before I forget: it’s super quick and easy making it perfect weeknight dinner to add to your rotation.
Now to be fair here, we’re not reinventing the wheel. It’s a pretty basic recipe that I’m sure you’ve made half a dozen times. What makes it slightly different and better is getting that perfect balance of tart lemon, salty caper and sweet wine. And that my friends is what took me many tries to get just right before I shared it with you.
On a healthy side note, I recently discovered our favorite non-butter-butter Earth Balance comes in sticks making it the perfect healthy solution to all your cooking needs. Did I mention that it’s vegan but tastes as good as the real deal? My new kitchen savior.
Perfect Piccata Chicken recipe:
Prep time: 10 minutes
Cook time: 30 minutes
Yields: 4 servings
-1.5 lbs. thin sliced chicken breast (or you can use regular that has been pounded to 1/2 inch thickness)
-1/2 cup flour
-juice of 1/3 lemon, slice remaining thin
-1.5 cups low sodium chicken broth
-2/3 cup white wine
-2 tbsp. Butter (we’ve been using the earth balance stick butter and love it!)
-2 tbsp. Olive oil
-1/4 cup capers
-2 close garlic minced or pressed
-salt and pepper to taste
I always like to begin by prepping all my ingredients ahead of time. This way any cutting or measuring is done and out of the way so I can quickly grab and cook. Once everything is measured and set aside grab a large stainless pan and add to it your butter and olive oil over medium-Leo heat. While butter is melting and heating grab a large plate or large shallow bowl and pour in your flour. Dredge each piece of chicken and shake off excess before adding it to our hot, buttery pan. (You’ll know it’s hot if you hear that satisfying sizzle when your chicken hits the pan.) Cook each piece for 5-8 minutes per side over medium heat or until they are a nice golden brown color before transferring to plate and setting aside. Next add in your garlic, chicken broth, white wine, capers, and lemon juice and bring to a boil. Lower heat to medium-low and allow to simmer, scraping all the yummy brown bits from the pan, until liquid is reduced by 1/3-1/2 and begins to thicken (anywhere from 8-12 minutes usually). While your sauce is cooking bring a large pot of water to boil and toss in your favorite pasta. Once your sauce starts to become the consistency you want add your pieces of chicken back in and let it simmer with the sauce as it thickens for a few minutes making sure to pour sauce over top each piece of meat.
Drain pasta, plate chicken and throw some extra sauce over both for good measure. As a side note, I often like to double the sauce recipe and reserve some for extra helpings of pasta or bread dipping purposes on the side. Ya know, because yummy sauce is made for bread and pasta!
Happy weekending, stay warm my friends! Xo, Jules