Chicken Piccata with Toasted Sourdough

chicken piccata with toasted sourdough
Chicken Piccata

Today was a day when I knew I wouldn’t have much time for making dinner. I decided to make super quick and flavorful chicken piccata with some toasted sourdough bread I had in my freezer. I have a post on my favorite sourdough here if you’d like to learn about making it.

Chicken piccata is a dish made from lightly breaded and pan fried chicken breasts with a lemon, butter and caper sauce. You can serve it with toasted bread, with a salad, over pasta, or with roasted potatoes. It pretty much goes with anything. The chicken is sliced into thin cutlets and pounded out so it cooks really quickly too.

lemon and capers

I trimmed and pounded out my chicken earlier in the day, and marinated it in a bit of lemon, olive oil, garlic and salt and pepper so it would be ready to cook when I got home from my appointment. With the chicken ready to cook, this recipe only took me around 15-20 minutes to finish.

When I need to tenderize meat, I have a favorite way to do it. To avoid making a mess all over my kitchen, I put my pieces of meat inside a heavy duty gallon ziploc freezer bag. Then I pound with my mallet. With the meat inside the bag, the raw meat juices don’t spray all over. 🙂

This is the kind of dish that goes great with a glass of white wine if you are so inclined 🙂

chicken piccata

Chicken Piccata with Toasted Sourdough

Pan fried chicken breast pieces in lemon caper butter sauce
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 1 package boneless skinless chicken breasts halved lengthwise and pounded to about 1/2 inch
  • 1/2 cup AP flour
  • salt and pepper
  • 4 tbsp unsalted butter
  • 2 tbsp canola oil
  • 1/2 cup white wine drink the rest with dinner1
  • 1 1/2 cups chicken stock
  • 1/2 large lemon thinly sliced
  • 1/2 large lemon for the juice
  • 1/4 cup capers
  • chopped fresh parsley
  • sourdough bread
  • extra butter for toasting

Instructions
 

  • Prepare the chicken breasts as directed into thin cut pieces that are pounded to 1/2 inch. If you want to marinate for extra flavor do so for a few hours in a little lemon juice, salt, pepper and garlic.
  • Mix flour with some salt and pepper in a bowl.
  • Heat 2 tbsp butter plus the oil in a skillet over medium high. Once hot, add the chicken pieces and let cook on one side until browned, a few minutes. Flip and brown the other side until the chicken is fully cooked.
  • Remove chicken and set aside. Add the wine and scrape any brown bits off the pan into the sauce. Let the wine boil for a minute to burn off the alcohol.
  • Add the broth and lemon slices. Let the mixture reduce by half, then add the capers, butter, and the lemon juice.
  • Place chicken back into the sauce and sprinkle with parsley. Adjust the sauce seasoning and serve. The flour you dredged the chicken in will help to thicken the sauce.
  • Toast and butter the sourdough and serve along side the chicken.
Keyword Chicken, Main Dish

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