Chicken Piccata is one of my favorites, as it is by many others. This is a simple recipe and a very delicious meal. Popular in many Fine Restaurants around the world and with good reason! Italian food is by far my wife’s favorite choice unless of course there is a filet involved! While there are many versions of this dish I consider this an Italian American recipe. Furthermore, it’s best made at home and pairs well with several different white wines!
Chicken Piccata and More Than Muse Chardonnay
This recipe can be created with or without wine. We add the wine for special occasions and also as an enhancement to the overall flavor of the meal! For this recipe, I have selected a Chardonnay by More Than Muse from our Exclusive Wine Club. It’s my first choice for chicken piccata followed by a Sauvignon Blanc. Either works just fabulous as do several other wines, but I prefer the Chardonnay for this version! Additionally, this will be prepared with an Angel Hair Pasta.
Chicken Piccata
For the chicken, we use skillet fried chicken breast. You can use thin cut breast (easiest), or if you have the whole breast you can slice them in half. Then add the magic of Olive Oil, Butter, freshly squeezed lemon, and capers to make the piccata sauce. Easy enough right? The entire prep time is usually about 25-30 minutes. In fact, it only takes a few more ingredients and you have an Artisan Meal. (Photo-worthy)
Ingredients- What you will Need!
- Chicken-We use thinly sliced chicken breast (4 Slices)
- Angel Hair Pasta-As a side or a Bed for the Chicken
- Chicken Broth-To infuse the flavor of the sauce 1/4 cup
- White Wine– Chardonnay add to the broth (optional). I use about 1/3 of a glass, according to taste. You can also use a Sauvignon Blanc or Pinot Grigio.
- Garlic-Fresh garlic clove (preferred), but garlic powder is an okay substitute
- Olive Oil & Butter-Used both in Pan frying the chicken and as a base for the sauce takes about 3 tbs. of each
- Flour-Dredging for the chicken breast
- Lemon Juice-Freshly Squeezed Lemon Juice of 1 lemon NOTE- (Do Not Use Concentrate)
- Capers– 2 tbs. Adds a burst of flavor
- Parsley-Use as a Garnish for flavor or merely presentation (optional)
Preparing the Chicken Piccata
Cook the angel hair pasta until al dente. Make sure to add salt to the water of the pasta. Dredge the chicken breast in the flour and remove the excess flour. Pan fry the chicken in the butter and olive oil for about 3-4 minutes on each side.
Once the chicken is ready, remove the chicken. Using the same pan add the sauce. Prepare the sauce by combining them together first or mixing on the fly. The sauce is a combination of chicken broth, lemon juice, butter, oil, garlic, and Chardonnay. Add the chicken back into the pan and finish cooking the chicken until done, or at least 165 degrees. Drain the pasta and add it to the pan mixing it together with the chicken in the sauce! Use the pasta as a side or Make a Bed for the chicken.
Serving The Meal Is Easy
Serve sprinkled with shredded parmesan cheese and sprinkled with parsley! (optional) I love this with Garlic Toast! Pair this with the Chardonnay from our Amazing Wine Club, and there you have it! A Beautiful Life!
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