For my birthday last year, my friend Melissa S. wanted to prepare her family’s favorite meal for my family. It was a treat! She invited me to cook with her and learn the recipe because she knows me well. Cooking with a friend + Learning new recipes + Sharing a meal together = Deep Joy!.
The menu was Chicken Piccata with Massaged Lemony Kale Salad (which I wrote about here and has since become a staple in our kitchen) and Tres Leches Cake with strawberries for dessert (which is still on my “to make” list). It was amazing start to finish! It was such a gift during a pandemic birthday to cook and share a special meal with dear friends. Because it is Melissa’s family’s favorite meal, she didn’t seem stressed, and didn’t use a recipe or measure much. As she talked, explained, dredged, pan-fried, and made sauce for the cutlets (among other parts of the meal), I was amazed. Because there were nine of us with our families, she had to make a lot batches!.
For me, it was intimidating to try making with only a verbal recipe. I searched online for some written recipes that sounded most similar to hers. I have been excited to develop detailed written instructions and take photos to share this dish with you all! It’s not hard, just a few steps to follow and so worth it!.
Even though the recipe is easy, timing is very important! We’ve made it twice and learned some tips that help us handle all the tasks. Having all of your ingredients prepped and near, and planning the preparation of the other parts of the menu (green veggie or salad, potatoes or pasta) is of great importance! We made it this weekend with garlic mashed potatoes and haricots verts (skinny green beans). It was delicious! We cleaned our plates! Actually, Dave may or may not have licked his plate.
The combination of flavors- butter, oil, capers, garlic, white wine and lemon – makes such a wonderful sauce!
Slice chicken breasts in half horizontally- making four cutlets. Lightly pound each piece between sheets of plastic wrap or paper towels until an even thickness (about 1/2″ thick or less). Season lightly with salt, pepper and garlic powder. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side for about 2 more minutes or until a food thermometer placed in the thickest part reaches 155-160 degrees. Transfer to an oven safe dish and place in warmed oven to stay warm until time to serve.
Add garlic and another Tbsp. of butter to the skillet and cook, stirring often and reducing the heat if needed, about 2 minutes. Add wine, capers (with a little of the caper brine), and 2 Tbsp. lemon juice and cook, scraping up any browned bits stuck to the bottom of skillet, until liquid is reduced and thickened a bit, about 3 minutes. Add a little water if needed to thin the liquid. Move sauce to a dish.
Stir together the 2 batches of sauce, and stir to incorporate and warm. Add chicken pieces back into the sauce along with sliced lemons and parsley (optional). Serve over mashed potatoes or Alfredo noodles with sauce spooned over.
In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes (or if you have an Instant Pot- place potatoes, garlic and enough water to cover potatoes in the pot and cook on High Pressure for 10 minutes, followed by quick release).
Drain the potatoes, return the potatoes to the pot and mash, using a potato masher or immersion blender. Or place potatoes in the bowl of a stand mixer fitted with the paddle attachment and blend until smooth and creamy.
Pour melted butter, cream cheese and Parmesan cheese into the warm mashed potatoes. Stir until fully incorporated. Season with salt and pepper to taste.
Place frozen haricots verts in a skillet over medium-high heat. Cover and let cook for 5-8 minutes until warm and tender. Add butter and cook until butter is melted. Continue to cook until beans are soft and a little browned on the edges. Add salt and pepper and stir. Taste and add more butter or salt and pepper if needed.
I will always remember the time Chicken Picatta was made with love for me and my family, so for me, this dish tastes like love.
Chicken piccata is an Italian chicken dish that is bright lemony, and absolutely delicious. With its tangy sauce, briny capers and tender chicken cutlets, it’s no wonder why this dish has become so popular. But for those who have never tried chicken piccata before, the question remains what exactly does this iconic dish taste like? Read on for a complete guide to the tastes and flavors of chicken piccata.
The Key Ingredients in Chicken Piccata
To understand the taste of chicken piccata, we first need to look at its core ingredients:
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Chicken cutlets – Typically made from thinly sliced chicken breasts that are gently pounded to a uniform thickness. The chicken provides a mild slightly savory base flavor.
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Lemons – Fresh lemon juice adds bright acidity and citrus flavor. Using juicy, fragrant lemons is key for the best results.
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White wine – Usually a dry white wine like Pinot Grigio. The alcohol cooks off, leaving behind a subtle depth of flavor.
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Capers—Capers add a tart, salty flavor and a different texture to food. They are a keystone ingredient.
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Butter—As it melts into the lemony sauce, butter adds richness and a smooth texture.
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Parsley – Fresh chopped parsley contributes brightness and fresh herbal notes.
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Flour – A light dredging in flour helps the chicken brown and also thickens the sauce.
The Step-by-Step Process for Making Chicken Piccata
To really appreciate the nuances of this dish, it helps to understand the cooking process:
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Prep the chicken – Slice breasts horizontally into cutlets, pound lightly to flatten, and season with salt and pepper.
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Dredge in flour – Coat the cutlets lightly in flour for browning and sauce thickness.
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Fry the chicken in a pan. Add oil or butter to a hot pan and sear the cutlets until they are golden brown.
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To make the sauce, deglaze the pan with wine and then swirl in the butter, lemon juice, and capers.
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Simmer – Allow the sauce to simmer briefly to meld the flavors and thicken.
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Finish with parsley – Stir in fresh chopped parsley just before serving.
The Well-Balanced Flavors in Each Bite
When you take a bite of properly prepared chicken piccata, the flavors work together in perfect harmony:
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The chicken itself provides savory, meaty notes.
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Lemon juice delivers bright acidity and citrus zing.
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Capers contribute salty, briny pops of flavor.
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Butter lends richness and a silky mouthfeel.
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The wine offers subtle depth and complexity.
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Parsley supplies herbaceous brightness.
The overall effect is a dish that balances richness with acidity, and savory flavors with bright, fresh ones. No single flavor overpowers – they merge into a cohesive symphony of taste.
Common Questions about Chicken Piccata Flavor
For those new to this Italian staple, there are some common questions that come up regarding the taste:
Is chicken piccata lemony?
Yes, bright lemon flavor is the star of the show! The tart lemon juice cuts through the richness of the butter sauce beautifully.
Is it salty from the capers?
The capers do add a welcome saltiness, but rinsing them first can help control the level of saltiness.
What does the wine add?
The white wine adds subtle depth and complexity, without making the dish taste overtly boozy.
Is chicken piccata creamy?
The melted butter does contribute a lovely silky texture and richness. But it’s not as creamy as an Alfredo sauce, for example.
What herbs are used?
Bright Italian parsley is the most common herb, lending freshness. In some recipes, thyme or oregano make an appearance too.
Serving Suggestions to Enhance Flavor
Chicken piccata tastes fantastic on its own, but can also be served with sides that either complement or contrast with its flavors:
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Pasta – Soaks up the lemony sauce beautifully. Try linguine or fettuccine.
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Rice – White or arborio rice complement the bright flavors.
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Potatoes – Mashed or roasted potatoes pair well with the richness.
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Vegetables – Broccoli, asparagus, or green beans make nice contrasts in flavor and texture.
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Salad – A sharp green salad helps cut through the richness.
Quick Tips for the Best Flavor
Want your chicken piccata to really sing with flavor? Follow these useful tips:
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Use fresh, juicy lemons and freshly grate the zest too for maximum citrus punch. Bottled juice lacks vibrancy.
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Rinse capers thoroughly to remove excess brine and control saltiness.
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Opt for a bright, dry white wine like Pinot Grigio rather than oaky Chardonnay.
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Cook the chicken quickly over high heat for tenderness; don’t overcook.
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Let the sauce reduce slightly to concentrate the flavors.
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Add parsley at the very end to preserve its freshness.
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Season carefully throughout cooking for a well-balanced end result.
Conclusion
With its savory chicken, bright lemon accents, briny capers, and luscious butter sauce, chicken piccata offers an irresistible blend of contrasting flavors. The ingredients come together in a well-balanced dish that is fresh and zesty yet comforting and elegant. From the quick pan-frying to the uncomplicated sauce, chicken piccata is simple to make but tastes like you spent all day in the kitchen – a winning combination! By following the recipe closely and using high-quality ingredients, you too can master the nuanced flavors of this Italian classic.
welcome to our table
For my birthday last year, my friend Melissa S. wanted to prepare her family’s favorite meal for my family. What a treat it was! She knows me well and therefore invited me to come and cook with her and learn the recipe. Cooking with a friend + Learning new recipes + Sharing a meal together = Deep Joy!.
Chicken Piccata with Massaged Lemony Kale Salad was on the menu. I wrote about this salad here, and it has since become a regular in our kitchen. For dessert, Tres Leches Cake with strawberries is still on my “to make” list. From beginning to end, it was great! Cooking and sharing a special meal with close friends on my birthday during a pandemic was a real gift. Because it is Melissa’s family’s favorite meal, she didn’t seem stressed, and didn’t use a recipe or measure much. As she talked, explained, dredged, pan-fried, and made sauce for the cutlets (among other parts of the meal), I was amazed. Because there were nine of us with our families, she had to make a lot batches!.
For me, it was intimidating to try making with only a verbal recipe. I searched online for some written recipes that sounded most similar to hers. I have been excited to develop detailed written instructions and take photos to share this dish with you all! It’s not hard, just a few steps to follow and so worth it!
While the recipe is simple, timing really matters! We have tried making it twice and have learned some things that help manage the many tasks. Having all of your ingredients prepped and near, and planning the preparation of the other parts of the menu (green veggie or salad, potatoes or pasta) is of great importance! We made it this weekend with garlic mashed potatoes and haricots verts (skinny green beans). It was delicious! We cleaned our plates! Actually, Dave may or may not have licked his plate.
The combination of flavors- butter, oil, capers, garlic, white wine and lemon – makes such a wonderful sauce!
Recipe Inspired by Melissa Snider & Bon Appétit
2 large skinless, boneless chicken breasts (sliced in half horizontally)
Kosher Salt & Ground Pepper & Garlic Powder
1/2 cup all-purpose flour
4 Tbsp. extra virgin olive oil, divided
6 Tbsp. salted butter, divided
4 garlic cloves, smashed
1/2 cup dry white wine (or white cooking wine)
1 Tbsp. capers, and a little of the caper brine
4 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)
Step 1
Heat oven to 300 degrees.
Slice chicken breasts in half horizontally- making four cutlets. Lightly pound each piece between sheets of plastic wrap or paper towels until an even thickness (about 1/2″ thick or less). Season lightly with salt, pepper and garlic powder. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Step 2
Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side for about 2 more minutes or until a food thermometer placed in the thickest part reaches 155-160 degrees. Transfer to an oven safe dish and place in warmed oven to stay warm until time to serve.
Step 3
Add garlic and another Tbsp. of butter to the skillet and cook, stirring often and reducing the heat if needed, about 2 minutes. Add wine, capers (with a little of the caper brine), and 2 Tbsp. lemon juice and cook, scraping up any browned bits stuck to the bottom of skillet, until liquid is reduced and thickened a bit, about 3 minutes. Add a little water if needed to thin the liquid. Move sauce to a dish.
Repeat steps 2 and 3 again with the other 2 chicken cutlets.
Stir together the 2 batches of sauce, and stir to incorporate and warm. Add chicken pieces back into the sauce along with sliced lemons and parsley (optional). Serve over mashed potatoes or Alfredo noodles with sauce spooned over.
8 medium Yukon gold potatoes, peeled
4 cloves garlic, peeled and smashed
3/4 cup whole milk
1 stick butter, melted
1 tsp. kosher salt
1/2 cup grated Parmesan cheese
2 Tbsp. cream cheese
In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes (or if you have an Instant Pot- place potatoes, garlic and enough water to cover potatoes in the pot and cook on High Pressure for 10 minutes, followed by quick release).
Drain the potatoes, return the potatoes to the pot and mash, using a potato masher or immersion blender. Or place potatoes in the bowl of a stand mixer fitted with the paddle attachment and blend until smooth and creamy.
Pour melted butter, cream cheese and Parmesan cheese into the warm mashed potatoes. Stir until fully incorporated. Season with salt and pepper to taste.
Haricots Verts- frozen thin green beans (our favorites are from Trader Joes)
Several Tablespoons of butter
Coarse Salt and Ground Pepper
Place frozen haricots verts in a skillet over medium-high heat. Cover and let cook for 5-8 minutes until warm and tender. Add butter and cook until butter is melted. Continue to cook until beans are soft and a little browned on the edges. Add salt and pepper and stir. Taste and add more butter or salt and pepper if needed.
I will always remember the time Chicken Picatta was made with love for me and my family, so for me, this dish tastes like love.