Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Chicken Piccata

on March 15, 2012

Chicken Piccata is a classic Italian dish. This is a really easy meal and great for a date night….especially if you’re trying to impress that special someone! Serve with roasted or mashed potatoes or pasta with a little olive oil and garlic. I usually serve it with lemon pasta (as in the picture) but most recently I made some roasted potatoes seasoned with salt, pepper, garlic, Italian seasoning, and a bit of olive oil. The potatoes were just for my Hubby…I ate mine with some roasted asparagus with salt, pepper, garlic, and a sprinkle of parmesan cheese.

A few things to remember:

Be sure to pound your chicken as evenly as possible. This ensures that the entire breast is getting done at the same time.

Make sure your pan is hot! Heat the pan first and then add the oil and allow that to heat up. Then you can add the chicken.

Although I’ve included estimated cooking times, the best way to get your meat tender and juicy is to use a meat thermometer (not to mention it’s safer…just say no to food borne illness!). Chicken needs to be cooked to an internal temperature of 180 degrees F.  Forget the old “cook until juices run clear” motto! It is not safe….and if you’re like I used to be and tend to overcook your meat this will help ease your worries. (I would always cook the heck out of meat, especially chicken and pork, for fear that it wasn’t done and everyone would get sick!)

Chicken Piccata (2 servings)

2 whole boneless, skinless chicken breasts

salt, to taste

pepper, to taste

garlic powder, to taste

½ cup flour

¼ cup parmesan cheese, grated

2 tbsp. olive oil

3 tbsp. butter

¼ cup white wine

½ cup chicken stock

Lemon juice, from 2 small lemons

2 tbsp.  dried parsley or ¼ cup fresh, chopped

2 tbsp. capers, rinsed and drained

  1. Prepare the chicken by cutting each breast in half lengthwise to make four filets.  Pound each piece to 1/4” thick, using a meat mallet, rolling pin, or bottom of a heavy pan.
  2. Sprinkle both sides of meat with salt, pepper, and garlic powder.
  3. In a shallow dish or plate, combine the flour and parmesan cheese.
  4. Heat the pan over medium heat and add the oil. When oil is hot add 1 tbsp of butter.
  5. Dredge the chicken in the flour/cheese mixture and place in the pan. Cook for 4-5 minutes and flip, cooking until the chicken reaches an internal temperature of 180 degrees.
  6. Once the chicken is cooked through, remove it from the pan and cover it with foil to keep warm.
  7. To the same pan, add the wine, scraping up any bits of meat that may be stuck to the bottom.
  8. Add the chicken stock and lemon juice. Turn heat up to medium high and allow sauce to reduce, stirring occasionally. Once the sauce has reduced by at least half, remove from heat and swirl in the remaining 2 tbsp. of butter until melted. Stir in the parsley and capers.
  9. Pour the sauce over the chicken and serve.

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