chicken piccata with capers
Chicken Piccata with Capers
If you have been on the lookout for a unique chicken recipe, then read the following article that provides you with some delicious piccata variations of the same.
When you are sick of the same old chicken recipes and are looking for a quick-fix dinner idea, this recipe for chicken piccata with capers might just fit the bill. The word "piccata" is like the origins of this dish, Italian, and means "beaten," and like all things Italian, doesn't just look good, but tastes fabulous, too.
There are a number of variations to the standard recipe with pasta; try serving it with some warm crusty bread or brown rice and a green salad for a hearty and satisfying meal. While you may have the time to marinate and flatten the chicken, there are quick fix options and additions that can take care of the time factor for those in a hurry. Take a look at the recipes and variations listed below. Each recipe serves 4.
With Pasta
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Ingredients
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Ingredients
- Chicken Breasts, 4 (skinned and boneless)
- All-purpose Flour, 1 oz.
- Olive Oil, 1 tbsp.
- Butter, 1 tbsp.
- Lemon, 1 (juice and zest)
- White Wine, ½ cup
- Chicken Stock, 1 cup
- Capers, ¼ cup (drained)
- Salt, to taste
- Ground Black Pepper (fresh), to taste
- Garlic Cloves, 2 (minced)
- Paprika, ½ tsp.
- Spaghetti, 4 cups (cooked)
- Place each chicken breast between two sheets of heavy plastic wrap, and then beat using a mallet, till reasonably flattened.
- Season the flour with salt and pepper, and dredge each breast in the flour, shaking off the excess.
- Heat the olive oil and butter in a heavy based pan. Then, add these breasts to it and cook on either side for 2 - 3 minutes, or until golden brown in color. Remove them from the pan, drain them on paper towels, and keep warm.
- Add the garlic to the pan and saute lightly; then deglaze the pan with the wine, scraping to mix any sediments. Add the stock and bring to a boil. Then, reduce the flame and add the lemon juice and zest, capers, paprika, salt, and pepper.
- Simmer for a few minutes, and then take off the heat.
- On a plate, place a portion of spaghetti and then, top it with chicken breast, and spoon over some sauce. Serve warm.
- Chicken Breasts, 4 (skinned and boneless)
- All-purpose Flour, 1 oz.
- Olive Oil, 1 tbsp.
- Butter, 1 tbsp.
- Lemon, 1 (juice and zest)
- White Wine, ½ cup
- Chicken Stock, 1 cup
- Capers, ¼ cup (drained)
- Artichoke Hearts, 1 can (14 oz.)
- Salt, to taste
- Ground Black Pepper (fresh), to taste
- Garlic Cloves, 2 (minced)
- Paprika, ½ tsp.
- Brown Rice, 2 cups (cooked)
- Parsley Sprigs, to garnish
- Dredge each chicken breast with seasoned flour, and shake off the excess.
- Heat the olive oil and butter in a pan, and fry the chicken, browning well on either side. Remove and keep warm.
- To the same pan, add garlic, and saute till sizzling. Then, add the wine and stock, and bring to a boil.
- Reduce and simmer till slightly thickened; then, add the lemon juice and zest, the capers, artichoke hearts, salt, paprika, and pepper.
- Slip in the breasts, and simmer for another 2 to 3 minutes.
- Place a portion of brown rice on a plate, and then top it with this preparation. Garnish it with a sprig of parsley and serve immediately.