For a fresh and zingy chicken recipe, try my Classic Chicken Piccata. Piccata is an Italian dish, and a pretty famous one at that. If you see a dish with ‘piccata’ in the title, it will usually mean that the meat (or fish) has been sliced and gently sauteed, before being served in a sauce of lemon juice, butter and capers. It’s rich and buttery, but the lemon and capers give the dish a sharp, sour note which helps to balance it, making it deliciously fresh.
In my version, I flour the chicken medallions before frying them, so they get properly browned, adding lots of extra flavor.
Chicken piccata is a great weeknight dish, served alongside mash or crushed new potatoes to soak up all that delicious buttery sauce!
To make Classic Chicken Piccata, you will need the following ingredients:
Preheat the oven to 390 °F. Put a serving dish inside to warm.
Tip the flour into a shallow dish. Season the chicken medallions with salt and pepper and then dip them in the flour until fully coated. Shake off the excess flour.
Place a large pan over a high heat and add the vegetable oil. Once hot, fry the medallions in batches for about 3 minutes per side, until golden brown. Don’t crowd the pan and replenish the oil as needed.
Once cooked, lay the medallions in the dish in the oven to keep warm.
Once the chicken has been cooked, drain the oil from the pan, leaving only a teaspoonful. Add the garlic and cook for half a minute, until fragrant.
Add the chicken broth and scrape the bottom of the pan with a wooden spoon to incorporate the brown bits.
Add the lemon slices. Bring the mixture to a boil, then cook for 5-8 minutes, stirring every now and again, until the sauce has reduced by half.
Add the lemon juice and capers. Continue to simmer for another 5 minutes, until the sauce has thickened.
Add the butter and gently incorporate it by swirling the mixture in the pan.
Stir in the parlesy, then remove from the heat.
Take the chicken out of the oven and divide between plates. Ladle the sauce over to serve.
Juicy chicken and a buttery lemon sauce are what makes this Classic Chicken Piccata a real winner - and it’s not at all tricky to make! Have a go and let me know how you find it. Don’t forget to tag your piccata pics with #cookmerecipes!
Ate this cold at work today for lunch but it was still delicious even if i couldnt warm it up.
Italian food is my favorite and this classic piccata is my top 5 for sure, the first favorite being the italian stuffed chicken which I put some sundried tomatos in too.
Can't wait to find more meals just as tasty as this, thanks cookme.
Thanks to a meal made simple my dinner turned out absolutely fabulous!!
