Chicken Piccata Recipe
I will start the article with a very bold sentence. Chicken piccata might be the best chicken dish I've ever eaten in my life. I like chicken in general anyway. Even the simplest version like boiled chicken. When rice or pilaf is added on the side, it turns into a very satisfying meal for me.
I especially love practical one-pot dishes where chicken and rice are cooked together, such as chicken paella or tavuk kapama. But I also love trying different chicken recipes from different cuisines, such as chicken schnitzel or chicken tikka masala. Chicken piccata, which I kept postponing trying recently because I thought it can't be too different from lemon chicken and caused me great regret. I kept wondering why I was prejudiced and didn't try it before. It has a wonderful taste that leaves a mark on the palate. I can't say that chicken just broth, lemon or capers give that unique flavor. But when it all comes together, something incredible emerges.
"Can I skip the capers?" I think I have already given the answer to those who intend to ask this question. Not only the capers, but any ingredient in the recipe should not be sacrificed. All the ingredients have such an amazing taste.
In short, the recipe consists of chicken coated in flour and fried with a chicken broth-based sauce. In order for the chicken to be cooked softly, it is necessary to beat the chicken slices, first fry them quickly at medium-high heat, and then let them cook completely at low heat with the lid closed. The chicken should be fully cooked when it meets the sauce as it doesn't cook after it combines with the sauce.
You can serve chicken piccata plain, with rice or pasta. You don't need to make extra sauce for the pasta. When you pour the chicken sauce over the pasta, it will act as a sauce.
Enjoy your meal...
- 2 half chicken breasts (1 whole),
- 1/2 cup of flour,
- 1.5 cups of chicken broth,
- 3 teaspoons of capers,
- Juice of 1/2 lemon,
- 1 clove of garlic,
- 4-5 tablespoons of olive oil,
- 1 teaspoon of butter,
- Salt and pepper to taste.
- Cut the chicken breasts into two pieces horizontally to obtain four pieces of chicken in total,
- Soften these pieces by placing them between two pieces of baking paper and beating them with a meat tenderizer or a jar (they do not need to be very thin).
- Sprinkle salt and pepper on both sides of the chicken pieces,
- Heat the olive oil in a large pan,
- Coat the chicken pieces in flour and fry them both sides in olive oil at medium-high heat,
- After they are fully fried on both sides, close the lid, reduce the heat and continue frying, turning occasionally, until they are completely cooked in inside as well,
- Remove the chickens to a plate,
- Add the finely chopped garlic to the pan in which you fried the chicken and stir fry,
- Take a teaspoon of the flour you dipped the chicken in, add it to the pan and mix,
- Add chicken broth, mix and boil over high heat until it thickens,
- Add capers, lemon juice and a small amount of salt and mix,
- Place the chicken pieces in the pan and spoon the sauce over them,
- Lastly add the butter, stir until it melts and remove from the heat,
- You can serve it plain, with rice or pasta.
Enjoy your meal...