Recipe Remix: Chicken Piccata

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For tonight’s dinner I decided to take one of the recipes I recently blogged about, chicken piccata, and attempt a new preparation of it. For my last chicken piccata I dredged a boneless, skinless chicken breast in a flour mixture and pan fried it. The fried cutlets were paired with a simple sauce of chicken stock, white wine, lemon juice, capers, and butter. The last preparation was a very classic, on the nose version of this Italian classic. Although the classic piccata is one of my favorite dishes to both cook and eat today I was feeling experimental.

Fortunately this experiment was a raging success. For tonight’s variation on piccata I roasted a boneless, skin-on chicken breast and added garlic, fresh thyme, and lemon zest to the sauce. This time I found myself delighted at the crispy skin on the chicken as well as the punched up sauce. The sauce had so much depth of flavor with the slight sweetness of the wine and garlic paired with the acidic bite of the lemon juice and zest and fresh thyme. If I had to choose which version of chicken piccata I just would not be able to. Both versions are so delicious. What would make for the deciding factor for you on which version to make would be if you prefer the classic chicken cutlet, or the more refined roasted chicken. I guess the best way to know for sure which is your favorite would be to try both versions! Without further ado here is the recipe for my chicken piccata remix.

Ingredients:

  • 4 boneless, skin-on chicken breast. If you have a hard time finding boneless and skin on then feel free to get bone-in, skin-on
  • 2 tablespoons cooking oil
  • 2 cloves minced garlic
  • 1/2 cup white wine
  • 1 1/2 cup chicken stock
  • About 3-5 sprigs of fresh thyme, chopped
  • the zest and juice of one lemon
  • 1/2 cup of rinsed capers
  • 2 tablespoons butter
  • salt and pepper

Preheat the oven to 450 degrees. Salt and pepper both sides of your chicken. Heat your oil in a pan over high heat and add your chicken. Cook the chicken 3-6 minutes per side. You want both sides of the meat, especially the skin side, to be really brown and crispy looking. Put your chicken on a sheet tray and put it in the oven. If you’re using boneless chicken set the time for 20 minutes, for bone-in cook the chicken 30-35 minutes.

Now for the sauce. Add the minced garlic to the pan you cooked the chicken in. Give it one to two minutes to brown. Then add the white wine. Let it cook for another one to two minutes so the alcohol can burn off. Reduce the heat to medium low and add the chicken stock, lemon juice and zest, capers, and thyme. Give it about 5 minutes to simmer so the flavors can reduce. Add the two tablespoons of butter and then add salt and pepper to taste.

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