Buttery Lemon Chicken Picatta with Capers
I have rarely…..(okay, probably never) experienced eating a meal that I made and thought—dang! I made this?! It tastes like it came from (fill in the blank name of your favorite restaurant). This meal I made and am going to share with you today gave me that type of experience. This is a five star recipe from the Spend with Pennies blog for chicken piccata and it is worth every single rave review it gets! And it is really quite an easy and fun meal to put together.
I am not the only one that thinks this meal tastes like it came from a five star restaurant. A woman who commented on the recipe post named Jane said, “After dinner it occurred to me that if I’d eaten at a restaurant I’d be in the parking lot giving a RAVE Yelp review. So I’m doing that now. I’ve used many of your recipes and this is another example of why.” I couldn’t agree more, Jane.
If you are not familiar, chicken picatta is a delicious Italian meal where the chicken is pounded thin, dredged in flour, seared on both sides, and then simmered in a buttery, lemon sauce with capers. This is the meal I always order when we go to my favorite Italian restaurant Buca di Beppo.
It is normally served over a bed of linguine, or angel hair pasta. You could also serve it over mashed potatoes, or even cauliflower rice or mashed cauliflower if you are wanting to have a low carb meal.
You can serve it over with a side salad or side of something like roasted asparagus or green beans along with a nice crusty roll and you’ll have yourself an A+ meal.
The best part of what makes this particular recipe so good, I believe, is you add the zest of a whole lemon in your flour mixture that you dredge your chicken in. Then I used the leftover flour mixture from dredging for the roux of the sauce--so you are getting maximum (but not overpowering) lemon flavor from all sides. The capers bring a lovely flavor and it all comes together and looks so beautiful with fresh chopped parsley on top and lemon slices on top.
As you can imagine, the leftovers are incredible (if you are lucky enough to have any leftovers!). I made up a new batch of sauce because we love our sauce around here. It was even more heavenly and flavorful the next day because the flavors had even more time to settle in together. The only thing I would change is next time I would double the sauce because there is nothing wrong with having too much sauce!
We had green beans, warm, buttery rolls and lovely Instant Pot garlic butter fettuccine on the side and I know this is going to become a new family staple. I’m glad my kids have a love for Italian meals like I do. Although, it seems pretty universal that kids love Italian meals--pasta? Cheese? What’s not to love?
Have you successfully created one of your favorite restaurant meals? What was it? Please share the deets of your successes and/or failures in the comments below.
4 chicken breasts, pounded to about 1/2 inch thick or cut in half crosswise
1/2 cup flour
1 lemon, zested
2 tablespoons olive oil, more as needed
salt and pepper to taste
SAUCE:
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced (about 1 1/2 tablespoons)
1/2 cup white wine or chicken stock
3 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Directions:
Add Recipe to Cook'n
I am not the only one that thinks this meal tastes like it came from a five star restaurant. A woman who commented on the recipe post named Jane said, “After dinner it occurred to me that if I’d eaten at a restaurant I’d be in the parking lot giving a RAVE Yelp review. So I’m doing that now. I’ve used many of your recipes and this is another example of why.” I couldn’t agree more, Jane.
If you are not familiar, chicken picatta is a delicious Italian meal where the chicken is pounded thin, dredged in flour, seared on both sides, and then simmered in a buttery, lemon sauce with capers. This is the meal I always order when we go to my favorite Italian restaurant Buca di Beppo.
It is normally served over a bed of linguine, or angel hair pasta. You could also serve it over mashed potatoes, or even cauliflower rice or mashed cauliflower if you are wanting to have a low carb meal.
You can serve it over with a side salad or side of something like roasted asparagus or green beans along with a nice crusty roll and you’ll have yourself an A+ meal.
The best part of what makes this particular recipe so good, I believe, is you add the zest of a whole lemon in your flour mixture that you dredge your chicken in. Then I used the leftover flour mixture from dredging for the roux of the sauce--so you are getting maximum (but not overpowering) lemon flavor from all sides. The capers bring a lovely flavor and it all comes together and looks so beautiful with fresh chopped parsley on top and lemon slices on top.
As you can imagine, the leftovers are incredible (if you are lucky enough to have any leftovers!). I made up a new batch of sauce because we love our sauce around here. It was even more heavenly and flavorful the next day because the flavors had even more time to settle in together. The only thing I would change is next time I would double the sauce because there is nothing wrong with having too much sauce!
We had green beans, warm, buttery rolls and lovely Instant Pot garlic butter fettuccine on the side and I know this is going to become a new family staple. I’m glad my kids have a love for Italian meals like I do. Although, it seems pretty universal that kids love Italian meals--pasta? Cheese? What’s not to love?
Have you successfully created one of your favorite restaurant meals? What was it? Please share the deets of your successes and/or failures in the comments below.
Chicken Piccata - Spend With Pennies
Chicken piccata features chicken breasts simmered in a delicious caper and white wine sauce served over rice or mashed potatoes.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 304
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 304
4 chicken breasts, pounded to about 1/2 inch thick or cut in half crosswise
1/2 cup flour
1 lemon, zested
2 tablespoons olive oil, more as needed
salt and pepper to taste
SAUCE:
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced (about 1 1/2 tablespoons)
1/2 cup white wine or chicken stock
3 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Directions:
1. Combine the flour, lemon zest, salt and pepper. Dredge teh chicken in flour mixture.
2. Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
3. In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
4. Gradually stir in chicken broth whisking after each addition until smooth.
5. Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
6. Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.
Source: spendwithpennies.com
2. Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
3. In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
4. Gradually stir in chicken broth whisking after each addition until smooth.
5. Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
6. Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.
Source: spendwithpennies.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
