Another Thursday, another Barefoot Bloggers challenge! When I saw that Lindsey of Noodle Nights and Muffin Mornings chose Chicken Piccata as her recipe pick I was okay with the choice. I’ve had chicken piccata in the past and enjoyed it but on a whole I don’t eat a lot of chicken. I just don’t love it. Sure, I enjoy a roasted chicken or some fried chicken. But chicken cutlets? I can usually do without.
As part of my goal to eat happy animals I decided to get some more responsible chicken. I don’t care if it’s called “organic” or not, I just wanted chicken that was antibiotic free, didn’t eat animal by-products and maybe just maybe saw some grass in life. I got lazy and didn’t want to go to Whole Foods so I bought the “Traditionally Raised” chicken from Metro (a local supermarket chain). The chicken itself was great! It was flavourful, texture was great, it didn’t taste too “chicken-y” etc. This chicken may turn me back on to eating chicken… who knew! It was also a hit with my mom who has the same issues with chicken that I do. It was definitely worth the extra $$.
As for the recipe… so straightforward and delicious! I wondered why the recipe didn’t include capers which I thought was a standard component in chicken piccata. I didn’t add any but learned that many other fellow bloggers did. The recipe was fine without capers. My only issue was that the sauce was too lemon-y! You make the sauce with lemon juice and then you put the lemon halves in the sauce! Crazy lemon flavour. It was delish but just a bit too much.
I didn’t make any modifications to the recipe for the most part. I refused to buy parsley to use as a garnish. I’m tired of wasting parsley! I did find some dried parsley (shudder) in the spice cabinet and sprinkled some on the finished product. Didn’t help or hurt which works fine for me.
I served this with some garlic pasta and spinach. A great combo! I didn’t use too much garlic so it was hint-o-garlic pasta. I would make this recipe again if I were in the mood for chicken – which doesn’t happen. It’s a great weeknight meal and classic Ina!
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Chicken Piccata
Ingredients
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
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Thanks for participating this week and conquering your chicken aversion, your chicken looks great! I think adding the capers help cut down on the tartness of the sauce.
It’s hard to believe the difference in taste between natural or organic chicken and the mass-produced stuff! I try to buy it whenever I am making a chicken dish.
My sauce was way too lemony for my taste, too.
that’s a yummy looking piccata.
I’m with you–I usually don’t care much for chicken….but breaded and fried? Eh, it’s not so bad!
Looks delicious. I am totally with you on chicken. It’s not my favorite, but the “happy” ones definitely taste best.