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.
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 with Toasted Sourdough
- 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
- 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.