Yum Peaceful Cooking: Chicken Piccata

Thursday, February 18, 2010

Chicken Piccata

I remember the first time I had Chicken Piccata. Sir Sportsalot and I had gone out to dinner at a nice local steak house. I had never heard of the dish and didn't even know what the heck a caper was. I even asked the waitress what it was to make sure it wasn't fish. (I'm allergic to fish...all fish).

Well, come on now....doesn't "caper" sound like it could be the name of a fish? Like cod, snapper, scallop....those are all really weird names too, ya know...

Anyways...once I had been assured that there was nothing in this dish that was a fish....and that it was delish....I decided I'd give it a try. (sorry, couldn't resist the rhyme)

Now for me, that's a huge thing. I mean, when I go out for dinner, I'm a little picky. Once I find something I like, I pretty much stick to that. I have my favorites at each restaurant we go to. I hate trying new stuff and being disappointed. There's nothing worse than going out to dinner and not enjoying your meal.

Am I alone here? Are my expectations too high?

Anyways...bottom line is...I absolutely LOVED IT!!!

Sad part is....this was a special dish for a special occasion. I hate when that happens. This particular restaurant puts out a special menu for New Years (as many places do) and Chicken Piccata isn't on their regular menu.

I've seen it on the menus at other places but there's always something different...

I don't want different. I want it how I like it.

Thank you very much!

And so I make it myself.

The family loves it. Friends love it.

I love it.

It really is a simple dish.....packed with lots of flavor.

2 chicken breasts, halved (butterfly style) and pounded down to about 1/4 " 
1/2 flour
Salt and Pepper to taste
1/4 tsp paprika (I forgot it this time)
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup fresh lemon juice
1 - 2 tablespoons capers
lemon slices to garnish

Tip: When flattening your breasts, put them inside a zip lock baggy to avoid splattering all over everything.

In a shallow bowl, combine the flour, salt, pepper and paprika and dredge your chicken through it

Heat the butter and olive oil in a skillet. Saute the chicken in batches if needed, until browned (and cooked through) and set aside

Drain off all but 2 tablespoons of fat from the skillet. Stir in the chicken broth, scraping to loosen all those tasty browned bits that are stuck on the bottom (a.k.a. deglazing the skillet)

Add the lemon juice and return the chicken to the skillet. Heat until the sauce reduces by about 1/2. Add capers and lemon slices

And serve over pasta. Some places serve it over rice or potatoes. I've never tried it that way so I can't vouch for it...I personally like the pasta. And the tangy sauce that gets poured all over the place. I love the flavor the capers have....almost like horseradish, but not.

Yep....this is one of my all time favorite meals.

What's yours?

Printable: Chicken Piccata


  1. "Tip: When flattening your breasts, put them inside a zip lock baggy to avoid splattering all over everything" OK--I totally envisioned bringing along a baggie next time I have a mamogram, LOL.

    I'm sitting here at 2:00 AM, unable to sleep and drooling at pics of your food. This has made me very hungry--it looks fantastic!

  2. Haven't made this in years! So glad you reminded me how good it is. Love your version and your photos are super. I think presenting with the sliced lemons is lovely.

  3. I agree with you, I hate when I spend a bunch of money and time going out and then not enjoying my meal. Caper does sound like a fish! :) This looks terrific, I love the lemon and capers!

  4. I'm with you, I hate plopping down bucks for something and having it not be good. Pisses me off.

    But that looks great! I've been wanting to make it for ages, but my girlfriend won't eat capers...

  5. Yay for capers!
    I love chicken picatta! Congrats for discovering a new food that you love. Pasta is absolutely the way to go with it. :)

  6. Ha, almost the exact same story. I was on a date in Ponte Vedra Beach at a restaurant in 1990-ish. The place is no longer open, but it was an upscale place. I tried the chicken picatta and LOVED it, capers and all. The acidity of the lemon and tart of the capers made my mouth happy! This is also one of the dishes that Trevor can make with my supervision.

  7. Very nice!..I know you don't like fish but that sauce would be killer over some halibut..bet it was good!

  8. I love chicken piccata!!!Yours looks and sounds delicious!I love the flavor of capers!

  9. what a gorgeous dish, i love those yummy capers all over that chicken! your blog is so fun, i love what you did with your HBi5!

  10. I adore Chicken Piccata! Lookin good Danielle. Although My favorite meal is still Linguine alla Carbonara.. LOL

  11. This is one of my favorites too! Your picture turned out beautiful! You should submit it to tastespotting!

  12. This is one of my favorites, too... so lemony and I love the capers!

  13. OH...chicken picatta is absolutely one of my favs and always a thumbs up when I'm having guests.

    Gorgeous photos too!

  14. Looks great. I actually never use capers, because, well, my husband doesn't like them. But I do make chicken in a similar way, and I love it.
    When I go out, I like to order things that are difficult to make at home, or not difficult but time consuming. Well, here in Italy it's certain types of pasta, like homemade tortelloni with spinach and ricotta - they're absolutely to die for.
    ps. Cathy made me laugh to tears, LOL

  15. I made this the other night and it was wonderful. I love when I read your blog and I have all the ingredients and just go to the kitchen and make your recipe. They always turn out great for me.

  16. Cathy - Ya....I couldn't resist that "suggestive" flattening tip!! LOL

    Sook - Thank you :)

    Barbara - I think if I went without it for years, I'd go through withdrawals!

    Ungourmet - its so irritating, right? I know I should be grateful for the "night off"...but really!!

    Bob - just serve your girlfriend first...then add the capers for yourself.

    Natashya - I couldn't imagine anything else with this dish. I've seen places that serve it with rice or mashed potatoes...and I cringe

    Chris - I know...this is such an easy dish!! LOVE IT for that reason too

    Matt - Oh I like (some) fish all right, it just doesn't like me. :(

    Erica - Capers really are good aren't they? kinda like a veggy version of horseradish or something.

    Teresa - awww...thank you so much :)

    Bo - Thanks!!

    Shane - I've made your linguine alla carbonara...and ya, that stuff kicks ass!!

    Michele - I've never heard of tastespotting. I'll have to check that out. Thanks :)

    Karen - It's such a classic, isn't it

    Michelle - you're right....guests always love this...no matter how old they are. We end up with teens for dinner more times than anything LOL

    Dajana - oooh man, your husband doesnt like capers? well, like I told Bob - serve him first then add the capers for yourself :). Homemade tortelloni sounds wonderful (and complicated). I don't think very many places in town offer that here.

    Karen - Thanks girl!! I'm sooo glad you liked it. I didn't realize you had cooked any of my other recipes! You're sooo sweet!!!! :)


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