Here’s a lovely chicken piccata recipe: chicken fillets in a zingy fresh lemon, white wine and caper sauce! I love to serve this dish with grilled bread or plain and simple: over a plate of freshly cooked al dente pasta…
This chicken piccata recipe suspiciously sounds like an Italian dish.
That’s normal because it is another version of an Italian dish that is called ‘piccata al limone’. The difference is that for that dish you need veal fillets, instead of chicken.
However chicken is sometimes easier to find around here. And you can also use turkey fillets as well of course.
Would you know the difference?
To be completely honest with you, the meat for this dish has to be so thin that it is rather difficult to spot the texture and taste difference between both of them. Their taste and texture are pretty much the same here.
Anyway, chicken piccata is a real delight!
Chicken Piccata Recipe with Capers
Make sure that the chicken fillet is flattened evenly.
Because then the chicken will also cook evenly as well. I use a meat mallet to soften the meat. However a good butcher will surely carve thinner fillets or do the pounding for you if you ask them to. It helps if you tell them what dish you are exactly preparing.
The flour will help to thicken the lemon sauce slightly but don’t exaggerate. We don’t want those lovely golden pan fried chicken fillets to swim in a floury shiny sauce.
I love to serve this chicken picatta with grilled bread and a green salad or roasted vegetables. Or plain and simple: over a plate of freshly cooked al dente pasta…
Count me in!!
Are you looking for more easy Italian chicken recipes?
Then also check out my chicken saltimbocca! Ham wrapped chicken fillets with sage in a lovely white wine sauce.
Excellent dish as well.
- 7 oz chicken fillets (200 g)
- juice of ½ lemon
- 3 tbsp plain flour
- 2 tbsp olive oil
- 1 glass dry white wine
- 2 tbsp capers in brine
- 2 tbsp fresh parsley chopped
- Rinse the chicken fillets under cold running tap water and then pat them dry with some kitchen paper. Wrap them in cling film and gently flatten the chicken evenly on both sides using a meat mallet until very thin.
- Pour the flour in a deep plate and season generously with dashed of pepper and salt. Coat the thin chicken fillets very lightly with the seasoned flour. Shake off any excess flour.
- Heat a little splash of olive oil in a non-stick pan over high heat until hot. Then add the floured chicken fillets and quickly brown them for 1 to 2 minutes.
- Then flip them over and cook them on the other side for another minute until golden.
- Remove the cooked chicken from the pan immediately and transfer them onto a clean plate. Cover with a piece of tinfoil. Turn the heat to medium-low now. Add the lemon juice, the capers and the white wine to the hot pan.
- Simmer for 2 minutes. Stir regularly until the sauce starts to come together. Place the browned chicken fillets back in the pan for another minute and drizzle them with the sauce. Check the seasoning and add pepper, salt or lemon juice to taste if necessary.
- Transfer them onto hot plates. Drizzle the remaining lemon and caper sauce on top. Finish with the freshly chopped parsley. Serve immediately.