Chicken Piccata
Chicken Piccata is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!
Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.
What you will need
For the chicken piccata
- salt and pepper
- 3-4 chicken tenders or 1 large boneless skinless breast sliced horizontally
- 1 cup of flour
- 2 tablespoons of butter divided
- 1 rounded tablespoon capers
- 1 fresh lemon sliced
- 3 large cloves garlic chopped
- 1 tablespoon dried parsley or 2 tablespoons fresh chopped
- 1/4 cup grated parmesan cheese
For the roasted veggies
- 1 red bell pepper
- 1 medium size fresh zucchini
- 2 cups brussel sprouts
- 1 large fresh onion
- 2 cups baby carrots
- 1 medium size potato
- 1/2 cup extra virgin olive oil
- salt and black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
How to make your Chicken Piccata
Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Now into the oven for about 15 – 20 minutes.
Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Let’s cook up the chicken
Now put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
And then add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Your Chicken Piccata is getting better and better.
Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
A chilled bottle of Pinot Grigio goes along great!
Here is another quick and easy chicken recipe for you.
Chicken Piccata
Ingredients
Chicken Piccata
- salt and papper
- 3-4 chicken tenders or 1 breast sliced horizontal
- 1 cup flour
- 2 tablespoons butter divided
- 1 rounded Tbsp. capers
- 1 fresh lemon sliced
- 3 cloves garlic chopped
- 1 tablespoon dried parsley or 2 tbsp. fresh chopped
- 1/4 cup grated parmesan cheese
Roasted Veggies
- 1 red bell pepper
- 1 medium size fresh zucchini
- 2 cups Brussels sprouts
- 1 large fresh onion
- 2 cups baby carrots
- 1 medium size potato
- 1/2 cup extra virgin olive oil
- salt and black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
Instructions
Roasted Veggies
- Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini.
- Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes.Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
- Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
- Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
