Homemade Chicken Piccata

posted in: Cook, First Foods | 12

Homemade Chicken Piccata | firsttimefoods.com

Chicken Piccata is a restaurant classic that can easily become homemade chicken piccata, whether for your family or for entertaining. The highlight of this dish is the capers–which before trying this recipe, I didn’t know quite what they were. And I wasn’t too sure that I liked them.

[jump right to the recipe]

Turns out, they are a ‘pickle’ made from the ‘unopened flower buds of the caper shrub, which grows in the Mediterranean.’ They are salty and vinegary, giving a strong ‘bite’ to this dish, along with the lemon juice.

This dish has helped L. Smith and me to really enjoy capers, which in the past we might have been convinced that we didn’t like. Here’s to trying new things!

Homemade Chicken Piccata | firsttimefoods.com

Homemade Chicken Piccata | firsttimefoods.com



Homemade Chicken Piccata

By

Homemade chicken piccata is a restaurant classic that’s easy to make at home. Capers and lemon juice give it great bite!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 2 lemons
  • 2 – 2.25 pounds chicken tenders
  • Salt and black pepper
  • ½ cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 2 shallots or garlic cloves, minced
  • 2 cups chicken stock
  • 4 tablespoons drained capers
  • 1½ tablespoons butter, softened
  • 3 tablespoons minced fresh parsley leaves

Instructions

  1. Heat oven to 200 degrees.
  2. Cut 1 lemon in half and cut 1 half into slices. Juice the other half and the other whole lemon, to make approximately ¼ cup lemon juice. Set aside.
  3. Pour the ½ cup flour into a shallow dish.
  4. Season the chicken tenders with salt and pepper.
  5. Coat tenders with flour, shaking to remove excess.
  6. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  7. Working in batches, sauté the tenders until lightly browned on on side, 2 to 2½ minutes. Turn and cook the second side for another 2 minutes. Transfer the tenders to a pan in the heated oven to keep warm.
  8. Add the remaining oil to the skillet and repeat with additional batches of tenders.
  9. After cooking all the chicken, add the shallots or garlic to the pan and return to medium heat. Sauté until fragrant, ~30 seconds.
  10. Add the chicken stock and the lemon slices and increase the heat to high. Scrape the bottom of the pan using a wooden spoon to loosen the browned bits.
  11. Simmer the liquid until it reduces to about ⅔ cups, about 5 minutes.
  12. Add the lemon juice and the capers and simmer until the sauce reduces again, about another minute or 2.
  13. Remove the skillet from the heat and swirl in the butter until it melts and thickens the sauce.
  14. Stir in chopped parsley and season with salt and pepper to taste.
  15. Spoon the sauce over the chicken, and serve immediately, with linguine or pasta of your choice.

Slightly modified from: Italian Classics cookbook by the editors of Cook’s Illustrated

12 Responses

  1. Diane Roark
    | Reply

    I loved reading about your Chicken Picata. Looks delicious! Thank you so much for stopping by Saturday Dishes and adding this recipe. I pinned it!
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

  2. Joann @EuchreFun
    | Reply

    Thanks for sharing one of my favorite chicken recipes! Visiting from Saturday Night Fever

  3. Zainab @ Blahnik Baker
    | Reply

    I always order this at a restaurant and never really thought of making it at home. I love your recipe…looks so easy and delicious. I’ll have to try it! Pinned it!

    • rlk
      | Reply

      Hi Zainab,

      Thanks for checking out our blog! It really is quite easy to make this at home! Let us know how this recipe turns out once you try it!

  4. Diane Roark
    | Reply

    I stopped by to read this recipes closer now that I had some time. I love capers and ingredient in the chicken recipe. Again, Your pictures are truly good! They make me want to lick the plate.
    How long have you been blogging? I am now following all your blog and social medias.
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

    • lsmith
      | Reply

      Thanks! The photos take a lot of work but we get some good ones every now and then.
      We’ve had the blog since January of 2012, but we’ve been contributing to it regularly since October 2013.
      Thanks for the follows; we’ll see you on the social internet!

  5. Jamie @ Coffee With Us 3
    | Reply

    I’ve always liked capers, but actually had no idea what they were! How interesting!
    Thanks for sharing at Saturday Dishes! We hope you’ll be back this weekend to link up your Superbowl themed recipes! Pinning.

  6. Diane Roark
    | Reply

    Thanks for stopping by and linking the delicious recipe up to Saturday Dishes blog hop. Blessings,
    Diane Roark

    http://www.recipesforourdailybread.com

  7. […] Homemade Chicken Picatta by First Time […]

  8. YUM! This looks so good! Thanks for sharing this great recipe; can’t wait to try it soon!

  9. Diane Roark
    | Reply

    I really love adding capers to recipes. I would really enjoy this chicken. I pinned them! Thank you for stopping by and linking up with Saturday Dishes.

    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

  10. Jamie @ Coffee With Us 3
    | Reply

    Pinning, and hoping you’ll come link up some crockpot recipes at tonight’s Saturday Dishes!

Leave a Reply