Chicken Piccata Variation
Chicken Piccata Variation Recipe from Italy
Introduction
Chicken Piccata is a classic Italian dish that features tender chicken breasts cooked in a tangy and flavorful lemon and caper sauce. This variation of the traditional recipe adds a touch of garlic and chives for extra depth of flavor. It is a quick and easy dish to prepare, making it perfect for a weeknight dinner or a special occasion.
History
The origins of Chicken Piccata can be traced back to Italy, where it is a popular dish in many regions. The word "piccata" refers to a method of preparing meat by slicing it thin, coating it in flour, and sautéing it in a lemon and caper sauce. This cooking technique is believed to have been influenced by French cuisine and has since become a staple in Italian cooking.
Ingredients
- 2 tbsp all-purpose flour
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 4 skinned boned chicken breast halves, tenderloins removed
- 2 tsp oil
- 0.5 cup chicken broth
- 0.25 cup water
- 2 thinly sliced large garlic cloves
- 2 tbsp lemon juice
- 1 tsp capers
- 1 tbsp butter
- 2 tbsp snipped chives
- broccoli
- lemon slices
How to prepare
- Mix flour, salt, and pepper on a sheet of wax paper.
- Add chicken and turn to coat. Shake off excess.
- Heat oil in a skillet.
- Add chicken and cook for 6 minutes, turning once, until golden and cooked through.
- Remove chicken to dinner plates.
- Add chicken broth, water, and garlic to the skillet. Bring to a boil.
- Reduce heat and simmer for 1 minute, or until garlic is tender.
- Stir in lemon juice and capers, then remove from heat.
- Stir in butter until melted, then add chives.
- Spoon the sauce over the chicken.
- Serve with broccoli and lemon slices. Makes 4 servings.
Variations
- For a lighter version, use chicken cutlets instead of chicken breasts and cook them in less oil.
- Add a splash of white wine to the sauce for extra flavor.
- Substitute the chives with fresh parsley or basil for a different herbaceous note.
Cooking Tips & Tricks
Be sure to pound the chicken breasts to an even thickness before coating them in flour. This will help them cook more evenly and prevent them from drying out.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch, but it may not have the same brightness and acidity as fresh lemon juice.
- Don't overcook the chicken breasts, as they can become tough and dry. Cook them just until they are no longer pink in the center.
- Adjust the amount of garlic and capers to suit your taste preferences. If you love garlic, feel free to add more cloves. If you're not a fan of capers, you can omit them altogether.
Serving Suggestions
Serve this Chicken Piccata variation with a side of pasta, rice, or crusty bread to soak up the delicious sauce. A simple green salad or steamed vegetables would also make a great accompaniment.
Cooking Techniques
The key cooking techniques for this recipe include pounding the chicken breasts to an even thickness, coating them in flour, and sautéing them until golden brown. The sauce is made by deglazing the pan with chicken broth and lemon juice, then finishing it with butter and chives.
Ingredient Substitutions
You can use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful and juicy dish.
- If you don't have capers, you can substitute them with chopped green olives or pickled jalapeños for a different tangy flavor.
Make Ahead Tips
You can prepare the flour mixture and pound the chicken breasts ahead of time to save time on the day of cooking. The sauce can also be made in advance and reheated when ready to serve.
Presentation Ideas
Garnish the Chicken Piccata with fresh chives or parsley for a pop of color. Serve it on a bed of pasta or rice for a complete meal.
Pairing Recommendations
This Chicken Piccata variation pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. A side of roasted vegetables or a simple green salad would complement the dish nicely.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and sauce in a skillet over low heat until warmed through.
Nutrition Information
Calories per serving
Each serving of this Chicken Piccata variation contains approximately 300 calories.
Carbohydrates
Each serving of this Chicken Piccata variation contains approximately 10 grams of carbohydrates.
Fats
Each serving of this Chicken Piccata variation contains approximately 10 grams of fat.
Proteins
Each serving of this Chicken Piccata variation contains approximately 30 grams of protein.
Vitamins and minerals
This dish is a good source of vitamin C, vitamin B6, iron, and potassium.
Alergens
This recipe contains gluten from the all-purpose flour. It also contains dairy from the butter.
Summary
This Chicken Piccata variation is a balanced meal that provides a good amount of protein and essential nutrients. It is relatively low in carbohydrates and calories, making it a healthy option for those watching their intake.
Summary
This Chicken Piccata variation is a delicious and flavorful dish that is perfect for a quick and easy weeknight dinner. With a tangy lemon and caper sauce, tender chicken breasts, and a touch of garlic and chives, it is sure to become a family favorite. Serve it with your favorite side dishes for a complete and satisfying meal.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Chicken Piccata Variation. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known throughout the village for her delicious and inventive dishes. She had a way of taking traditional recipes and putting her own unique twist on them, creating dishes that were both familiar and exciting.
One sunny afternoon, as I sat at the kitchen table watching Nonna Maria work her magic, she suddenly turned to me with a mischievous twinkle in her eye. "I have a new recipe to teach you today," she said. "It's a variation of the classic Chicken Piccata that I learned from my dear friend, Signora Rosa."
I was thrilled at the prospect of learning a new recipe, especially one that came from Nonna Maria's dear friend. I eagerly watched as Nonna Maria gathered the ingredients for the dish: chicken breasts, flour, butter, lemon, capers, white wine, and parsley. As she began to cook, she explained each step to me in detail, sharing the secrets and techniques that made her version of Chicken Piccata so special.
First, she pounded the chicken breasts until they were thin and tender, then dredged them in seasoned flour and pan-fried them in butter until they were golden brown. Next, she deglazed the pan with white wine, scraping up all the delicious browned bits from the bottom, and added a generous squeeze of fresh lemon juice for brightness. Finally, she stirred in the capers and chopped parsley, creating a savory and tangy sauce that coated the chicken perfectly.
As I watched Nonna Maria work her magic in the kitchen, I couldn't help but think about all the recipes she had taught me over the years. Each one had a story behind it, a memory attached to it that made it more than just a dish - it was a connection to the past, a way of preserving our family's traditions and heritage.
Nonna Maria's Chicken Piccata Variation quickly became one of my favorite dishes to make. Whenever I cooked it for friends and family, they would rave about how delicious and flavorful it was, always asking for the recipe. I would proudly share Nonna Maria's secret with them, passing on the knowledge and love that she had shared with me.
Years passed, and I eventually moved away from the village, but I never forgot the lessons I had learned in Nonna Maria's kitchen. Her recipes and techniques became a part of me, a link to my past that I carried with me wherever I went. And every time I cooked her Chicken Piccata Variation, I felt her presence beside me, guiding me with her wisdom and love.
Today, as I stand in my own kitchen, preparing the familiar ingredients for Nonna Maria's Chicken Piccata Variation, I can't help but smile as I remember that sunny afternoon so many years ago. The scent of cooking chicken, tangy lemon, and briny capers fills the air, transporting me back to that cozy kitchen in the village where I first learned the recipe that has become a cherished part of my culinary repertoire.
As I take a bite of the finished dish, savoring the tender chicken, tangy sauce, and bright lemon flavor, I can almost hear Nonna Maria's laughter and feel her gentle touch on my shoulder. In that moment, I am not just cooking a meal - I am honoring a legacy, preserving a tradition, and passing on a piece of my grandmother's love to the next generation. And for that, I am forever grateful.