Lemon Zing Chicken Piccata
Recipe Introduction: Lemon Zing Chicken Piccata Your New Fave?
Fancy a bit of Italy without the airfare? Honestly, who doesn't? Ever wondered how to get that restaurant quality flavour at home? Then this Classic Chicken Piccata | A recipe is for you.
It’s bursting with lemony zing and tastes proper fancy, but shhh… it’s secretly dead easy!
Quick Bite of Italy
This beauty hails from Italy. Think sunshine and good food, yeah? It's Chicken Piccata with a twist. This version is quick, easy, and doesn’t require you to be Gordon Ramsay .
Plus, it's ready in under 40 minutes and feeds four hungry souls. It's the perfect Quick Chicken Piccata Dinner and an ideal addition to your Italian Chicken Recipes .
Benefits Galore, Mate!
This Easy Chicken Piccata Recipe isn't just delicious; it’s actually not too bad for you either! Chicken is lean protein, and that lemon sauce? Well, it’s got vitamin C.
Perfect for those gloomy days when you need a bit of sunshine on your plate. Plus, it is an ideal Weeknight Chicken Piccata , so you can whip it up after a long day at work.
What makes this Chicken Piccata With Lemon Sauce so special? It’s the perfect balance of tangy lemon, salty capers, and rich butter.
The Chicken And Capers combo is a classic for a reason. The Creamy Chicken Piccata that comes out is just so amazing! It's a dish that’s guaranteed to impress, whether it's date night or you just want to treat yourself.
Next up, ingredients!
Ingredients & Equipment: Let's Get Started!
Right, so you wanna make Classic Chicken Piccata | A ? Ace choice! Let's break down what you'll need. Don't worry, it's not complicated.
Honestly, this Lemon Butter Chicken is easier than making toast, almost.
Main Ingredients for Your Chicken Piccata With Lemon Sauce
- Chicken Breasts: You need 4 boneless, skinless chicken breasts (about 6 oz/170g each). They gotta be pounded to about 1/4 inch thickness. I use a rolling pin works a treat. For the best Chicken And Capers , make sure your chicken is fresh and firm to the touch. Avoid anything that smells off.
- Flour Power: 1/2 cup (60g) of all-purpose flour. Season it up! We're talking salt and pepper. About 1/2 tsp of salt and 1/4 tsp of pepper should do the trick.
- Egg-cellent Binding: You'll need 2 large eggs. Lightly beaten, mind.
- Oil & Butter: 3 tablespoons (45ml) of olive oil, and 2 tablespoons (30g) of unsalted butter. This is for cooking the chicken.
- Wine Time: 1/4 cup (60ml) of dry white wine. Pinot Grigio or Sauvignon Blanc are fab. If you ain't got wine, just use more chicken broth, no worries.
- Lemon Love: 1/4 cup (60ml) of fresh lemon juice. That's from about 2 lemons. Squeeze 'em good!
- Broth Base: 1/4 cup (60ml) of chicken broth. Low sodium is best, saves you on the salt front.
- Butter... Again!: 3 tablespoons (45g) of unsalted butter, cold and cubed. Crucial for the sauce!
- Caper Craze: 2 tablespoons (30ml) of capers, drained. These are the briny little stars. Want a Creamy Chicken Piccata? Consider adding a splash of cream towards the end!
- Parsley Punch: 2 tablespoons (30ml) of chopped fresh parsley. Garnish game strong!
Seasoning Notes: Flavour Town!
Essential spice combinations? Salt and pepper are your best mates. Lemon juice and capers are the main flavoring. Honestly, a bit of garlic powder in the flour also slaps.
Spice it up! If you fancy a spicier Easy Chicken Piccata Recipe , chuck in a pinch of red pepper flakes. Yum!
Equipment Needed: No Fancy Bits!
- Dredging Dishes: Shallow plates or dishes for flour, egg. Makes life easier.
- Skillet Superstar: A large skillet. Cast iron or stainless steel are both great.
- Pounding Power: A meat mallet or rolling pin. For bashing those chicken breasts.
- Juice It Up: A lemon juicer is handy, but not essential. Your hands work just fine!
Making this Quick Chicken Piccata Dinner is easier than you think with the right ingredients and equipment. Remember to pat the chicken dry before dredging! Trust me, it makes a difference.
Even my nan can make this, and she only uses a wooden spoon! Right, let's get cooking!
Lemon Zing Chicken Piccata : A Weeknight Wonder!
Fancy a bit of Italian sunshine on your plate, even on a gloomy Tuesday? Oh my gosh, then Classic Chicken Piccata | A is your answer! It's easier than you think.
Honestly, it is! We're talking zingy lemon, buttery goodness, and tender chicken all in one pan. It's like a hug, but for your taste buds.
Quick Easy Chicken Piccata Recipe , you know?
Prep Steps: Mise en Place Magic
First things first: get your stuff together. This is mise en place , meaning "everything in its place." Pound your chicken breasts to about 1/4 inch thick it helps them cook evenly.
Season your flour with salt and pepper, crack those eggs, and chop your parsley. Having everything ready before you start means you won't be scrambling around later.
Safety First : Wash your hands! And be careful when pounding the chicken you don't want any rogue chicken projectiles flying around the kitchen.
step-by-step: From Pan to Plate
Alright, let's get cooking!
- Dredge each chicken cutlet in seasoned flour, then dip in beaten egg. Shake off the excess.
- Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium high heat.
- Cook chicken cutlets in batches for about 3- 4 minutes per side until golden brown and cooked through. Internal temperature should hit 165° F/ 74° C . Remove the chicken and set aside.
- Add 1/4 cup of dry white wine to the skillet and deglaze, scraping up all the tasty browned bits. Reduce the wine slightly.
- Add 1/4 cup of lemon juice and 1/4 cup of chicken broth. Simmer for a minute.
- Reduce heat to low, then whisk in 3 tablespoons of cold, cubed butter, one cube at a time, until the sauce is emulsified and glossy.
- Stir in 2 tablespoons of capers.
- Return the cooked chicken to the skillet and coat with the sauce. Garnish with fresh parsley and serve.
Visual Cue : The chicken should be golden brown and cooked through. The sauce should be glossy and thickened.
Pro Tips: Piccata Perfection
Here's a trick: If you're short on time, buy already pounded chicken cutlets. Also, don't overcrowd the pan when cooking the chicken cook it in batches! One of the most common mistakes is adding butter that isnt cold! Make sure the butter is chilled, this is an amazing technique.
Oh, and if you wanna prep ahead, you can pound and flour the chicken earlier in the day. Just keep it in the fridge until you're ready to cook.
I've done that plenty of times when I know I'll be knackered after work. Weeknight Chicken Piccata Dinner on the table in under 30 minutes? Yes, please!
So there you have it! Get in that kitchen. I promise you'll love it.
Recipe Notes: Tips, Tricks, and Twists for Your Chicken Piccata
Right then, before you get cracking on this Lemon Zing Chicken Piccata, let's have a proper chinwag about some insider tips.
Honestly, even with a simple recipe like this one, a few pointers can make all the difference. I have prepared dozens of times Chicken Piccata, and I will share with you everything I know.
Plating Perfection and Perfect Pairings
How you serve your Chicken Piccata can elevate it from a simple weeknight dinner to something a bit special. I reckon a bed of perfectly cooked angel hair pasta is a classic choice.
The sauce just clings to it beautifully. For a lighter option, steamed asparagus or green beans are your best bet.
Presentation wise, a sprinkle of extra fresh parsley always adds a pop of colour. Oh, and don't forget a lemon wedge or two on the side! A crisp, dry white wine, like a Pinot Grigio, complements the Classic Chicken Piccata | A wonderfully.
Storage Sorted
Leftover Chicken with Capers ? No worries! Pop it in an airtight container and it'll happily keep in the fridge for up to 3 days.
When reheating, a gentle simmer in a pan with a splash of chicken broth will stop it from drying out.
I wouldn't recommend freezing it, though. The sauce can get a bit funny after being frozen. This recipe is so quick anyway.
Variations on a Theme
Fancy putting your own stamp on it? Go for it! If you're avoiding gluten, simply swap out the flour for a gluten-free alternative.
It works a treat. For a vegetarian twist, try using thick slices of halloumi cheese instead of chicken.
Seasonal swaps can also work wonders. In the summer, adding a handful of fresh cherry tomatoes to the sauce can bring a burst of extra flavour. Get creative!
Nutrition Nitty Gritty
So, what are we looking at with this Chicken Piccata With Lemon Sauce in terms of nutrition? Roughly, a serving comes in at around 450 calories.
It's packed with protein, thanks to the chicken, and a decent amount of healthy fats from the olive oil and butter.
Plus, all that lemon juice gives you a good dose of Vitamin C. Always a bonus, right?
Honestly, this recipe is a breeze, and the results are just chef's kiss . So, what are you waiting for? Get in the kitchen and give it a go! I reckon you'll be chuffed with how it turns out.
Enjoy your Easy Chicken Piccata Recipe !
Frequently Asked Questions
What exactly is Classic Chicken Piccata | A, and why should I bother making it?
Classic Chicken Piccata | A is an Italian American dish featuring tender chicken cutlets in a bright and zesty lemon butter sauce with capers. It's dead easy to make, ready in under 40 minutes, and delivers a proper flavour punch perfect for a weeknight treat that feels a bit fancy.
Think of it as your gateway to gourmet, without the fuss!
Help! My Classic Chicken Piccata | A sauce is watery and not thickening up. What am I doing wrong?
A watery sauce usually means the heat is too high or you haven't added enough butter (or the butter wasn't cold enough). Reduce the heat to low when adding the butter, and whisk in cold, cubed butter gradually, allowing each cube to melt and emulsify before adding the next.
This will create a lovely, glossy, thickened sauce that clings to the chicken.
Can I make Chicken Piccata ahead of time, or is it best served fresh?
Chicken Piccata is best served fresh, as the sauce can separate and the chicken can become a bit soggy if left to sit for too long. However, if you absolutely need to prep ahead, you can cook the chicken and make the sauce separately. Then, just before serving, gently reheat the chicken in the sauce over low heat.
Don't let it boil or the sauce will break.
Any tips for making this a bit healthier? I'm trying to watch my figure, you know.
Absolutely! You can use a light olive oil spray instead of butter for cooking the chicken, use whole wheat flour for dredging, and go easy on the salt. Also, serving it with a mountain of steamed greens instead of pasta is a cracking way to enjoy the flavours without the extra carbs.
And remember, portion control is key even healthy food can contribute to weight gain if you overindulge!
I'm a vegetarian - can I still enjoy the magic of piccata?
You bet your sweet bippy! Halloumi cheese or even thick slices of cauliflower steak work brilliantly as a chicken substitute in this recipe. Just pan-fry them until golden brown and follow the rest of the recipe as written. You'll still get that tangy, buttery, caper-y goodness. Now that's what I call a result!
How long does leftover Classic Chicken Piccata | A last in the fridge?
Leftover Classic Chicken Piccata | A will keep in the fridge for up to 3 days, stored in an airtight container. The quality degrades after that, and it's always better to be safe than sorry. Reheat gently in a pan over low heat, adding a splash of chicken broth or water if the sauce has thickened too much.
Avoid microwaving, as it can make the chicken rubbery.
Lemon Zing Chicken Piccata
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 0g |
