chicken piccata
Our dear family friend, Carolynn was the caterer for our wedding. We had an intimate wedding during the pandemic that ended up being our wedding party and immediate family only. Carolynn was kind enough to be a one woman show for around 25 guests. As she always does, she handled it with ease and grace. I can’t remember how we landed on chicken piccata as our entrée, but we were happy we did. Our wedding was in August, so something Italian but not heavy, centered around chicken fit the bill perfectly. And now chicken piccata has such a special place in my heart. The smell of the garlic, capers, lemon, and white wine cooking just smells so good! Chicken piccata is a classic dish, with an easy to make pan sauce which makes it feel special. You can serve it with pasta, orzo, roasted vegetables, or roasted potatoes like I did here. The more formal photos are actual photos from our wedding reception, taken by the very talented Benj Haisch.
chicken piccata
This is a wonderful dish with a classic pan sauce that's easy to make. It was what we served at our wedding, so it has a special place in our hearts.
Ingredients
- 2 LBS chicken breasts
- salt to taste
- 1/2 cup flour
- 2 TBSP olive oil
- 4 TBSP butter
- 1/2 TSP salt
- 1 shallot, minced
- 4 garlic cloves, minced
- 2 TBSP capers, drained
- 1/2 cup white wine
- 1/2 cup chicken broth
- black pepper
- 2 TBSP lemon juice
- 1/4 cup parsley, chopped
- lemon wedges
Instructions
Slice chicken breasts in half length-wise and pound lightly just until it's a consistent thickness throughout. Season both sides of the cutlets with salt.
Plour on a plate or large rimmed dish and dredge the cutlets. Heat olive oil and 1 TBSP butter in a skillet over medium high heat. Cook the chicken for about 3 minutes and then flip for another 2 minutes. The chicken will cook through in the sauce, so you're just looking for a golden sear. Set aside and work in batches, as necessary.
In the same pan, sauté the shallot and capers for 3 minutes. Then add the garlic and sauté for 30 seconds. And wine and deglaze the pan for about 3 minutes. Add chicken broth and black pepper and heat to a simmer, whisking in butter until emulsified. And chicken to the pan and cover, cooking until chicken is done. Add the lemon juice and parsley and stir to incorporate in sauce. Serve with pasta, roasted vegetables, or roasted potatoes.
Notes
Inspired by: Carolynn and Feasting At Home