Chicken Piccata
Chicken Piccata is like Chicken Francese’s better-looking fraternal twin who always wants to be a little bit “extra.” Both dishes are made in almost the same exact way except Piccata gets the addition of briny capers and oh. My. Gosh. They make all the difference. My mom would make this all the time growing up and like any nostalgic food, I often crave it when I’m seeking a little extra comfort. Or when I need to make dinner quickly. Or when I’m desperate for Madeleine to eat something other than macaroni and cheese. (Toddlers, amiright?!)
It’s the perfect thing to make when you’re feeding a crowd (because you can make a lot of cutlets quickly) or want to make sure you’ll have leftovers (because it reheats SO WELL). I recently made a double batch of piccata—one for dinner that night and one for the freezer—since I know I won’t be cooking very much once Baby #2 is born, and I’m so happy just thinking about that delicious meal waiting for me in the freezer.
My spin on Chicken Piccata is below. Hope you’ll make it and love it for your family!
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Chicken Piccata
Recipe by Sea Salt + Honey
Serves: 4-6
Ingredients:
2lbs thin chicken cutlets
3/4 flour
1-2 tsp salt
1/2-1 tsp pepper
6 tbsp butter, divided
4 tbsp olive oil
1 cup white wine
1 1/2 cups chicken broth
4 tbsp capers, rinsed
6 cloves garlic, minced
1 lemon, juiced
1 lemon, sliced for garnish
1/2 cup parsley, chopped
3/4 lb spaghetti
Directions:
Season chicken to taste with salt and pepper then dredge in flour. Melt 4 tbsp butter and 4 tbsp olive oil in a large pan over medium-high heat. Shake cutlets of excess flour, then add to the pan. Sauté until cooked through and golden brown, about 3-4 minutes per side. Do this in stages; you won’t be able to fit all the cutlets in one pan. Remove cutlets from pan.
In a separate pot, boil water for pasta. Cook according to package instructions.
Add white wine to the pan in which you cooked the chicken and deglaze, scraping up browned bits. Simmer for 1 minute. Add garlic and continue to cook for 1-2 minutes. Add chicken broth, lemon juice, and capers, simmer for 3 minutes. Return cutlets to pan, cover, and simmer on low for 5 minutes. Remove cutlets to a platter, add remaining butter to the sauce and whisk until fully incorporated and smooth. Drizzle sauce over cutlets, top with fresh lemon slices and parsley. Serve over spaghetti.
