Today, I am honored to share Stephanie’s Delightfully Tangy Chicken Piccata. I have been following and making her recipes for a while and was very thrilled when she accepted to share a post on my blog.
Getting to know Stephanie
Stephanie is a native Floridian living in Texas with her husband and two young boys. She blogs at www.youaremysonshine.com about all things kitchen related such as recipes, organizing, cooking tips, and everything in between. If it happens in the kitchen, Stephanie covers it. Also known as boy-mom, wife, daughter, sister, photographer, nerd, adventure-seeker, beach-lover.
Delightfully Tangy Chicken Piccata Recipe
Chicken Piccata combines the zest of lemons with the pungent flavor of capers in a delicious pan sauce served over the pan-fried chicken breast.
Now, that may sound like a lot of work, but this recipe can be made in about 30 minutes and is perfect for a quick weeknight dinner. Serve the chicken piccata over rice or pasta for a complete meal and to soak up all the delicious flavors of the sauce.
Capers can be a bit of an acquired taste, so don’t go overboard with them if you’ve never eaten them before. They can usually be found with the rest of the canned vegetables at the grocery store. I suggest rinsing them before use to remove some of the salt from the liquid they are stored in.
Also, this recipe has a lot of lemon flavor, and it can quickly become overpowering as well. Make sure you don’t use more than the recipe suggests and you will be just fine!
4 chicken breasts, boneless, skinless
1/2 tsp salt
1/4 tsp pepper
3/4 cup chicken broth, divided
1/2 cup flour, divided
2 tbsp butter, divided
2 tbsp olive oil, divided
1/4 cup chopped shallots
4 cloves garlic, sliced or minced
1/2 cup dry white wine
2 tbsp lemon juice
1 1/2 tbsp capers
3 tbsp fresh parsley
Place each chicken breast between 2 sheets of plastic wrap and pound to about 1/2-inch thickness.
Sprinkle both sides of the chicken with salt and pepper
Whisk 1/4 cup chicken broth and 1 tbsp flour in a bowl and set aside
Place remaining flour in a shallow dish and coat the chicken
In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat until the butter melts. Place the chicken in the pan and cook about 4-5 minutes on each side, until the chicken is cooked through
Remove the chicken from the pan and cover to keep warm
Add remaining 1 tbsp of oil to the pan with the shallots and lemon slices and saute for 2-3 minutes.
Add the garlic and sauté for 1 minute, then slowly stir in the white wine. Cook for about 2-3 minutes or until most of the liquid has evaporated. Add the last 1/4 cup of chicken broth and bring it to a boil, cooking for about 5 minutes until the liquid is reduced by half.
Stir in the broth and flour mixture made earlier and cook for another minute
Remove the pan from the heat and stir in the last tablespoon of butter, lemon juice, and capers
Serve by placing one chicken breast on each plate and covering with a bit of the sauce and garnish with parsley leaves
I hope you enjoy this recipe as much as I enjoyed it. Stephanie, from the bottom of my heart, thank you for being my guest.