I absolutely LOVE Chicken Piccata. And I always thought it was soooo hard to make, because you only find it in really fancy restaurants or see it made on those gourmet cooking shows, and even then, you don’t see it often. Then I actually made it, and geez, is it simple. In the interests of getting more veggies in my diet, I created a stir-fry around the recipe. And when I made it this afternoon, I took a buncha pics…
Ingredients (for 1-2 servings): all amounts are approximate
- Chicken Breast
- 1.5 tbs flour
- salt/pepper (the penguins)
- butter (not pictured ’cause I’m a dork)
- 1/2 c. chicken broth, divided
- 1 garlic clove, minced
- 1/2 bag stir-fry vegetables
- lemon juice
Put flour into a quart-sized ziplock bag, and add some salt and pepper. You can be liberal with the seasoning, it’s mixing with the flour which kinda dilutes it. Chop the chicken into bite-sized chunks, and toss them in the flour to coat.
Melt some butter (2 tbs or so) in a decent sized frying pan, and gently brown the chicken. Don’t heat the butter too much, you don’t want it to brown:
Once the chicken is done, set it aside. Pour some chicken broth into the pan to “deglaze” and mix with all the delicious little bits that are left over in the pan.
Add the garlic. Swirl around, let it cook about 10-15 seconds to get the flavor released, then add the veggies, toss to coat, then add some lemon juice (1-2 tbs). Let them cook a bit, stirring well, because they’re probably still frozen:
While that’s simmering, add some flour to the remaining chicken broth and mix well, creating a “roux” – it should be the consistency of a thick cream or a really runny paste. Once added, it will help to thicken the sauce:
Toss again, to coat. The veggies should be cooked through now – you want them still crisp (as crisp as can be expected with frozen veggies) – so add your capers. I LOVE capers, so I use a lot (1 tsp or more). You might want fewer, as they do have a strong taste.
Then mix your chicken back in, and toss to coat. Plate and serve! YUMMMY.
This looks SOOOO good. Paul and I will like it. This is up for next week definitely.
I dont know what capers taste like.Do you get most of the flavor from them?Besides garlic there isnt much in this recipe.Just wondering what kind of taste to expect.I sound dumb,sorry!LOL!
It is a very lightly flavored dish. The garlic is jarred, so the flavor is a little less from it. Fresh garlic is stronger tasting. But there’s lemon juice, too. So if you don’t use the capers, it’s got a light lemon taste to it. I use chicken broth, because I don’t have wine. The original recipe – Chicken Piccata – uses white wine in place of the broth, and that richens (that’s a word, now) the flavor. Truthfully, you control the flavor, since you can add more or less of whatever you want – the lemon, the garlic, the salt/pepper. When i make this, I never measure anything. I just throw it in, so the amounts are just approximate.
Capers have been compared to olives, but I don’t do olives, so I don’t really see it. They are rather salty and brine-y. If you add them, use a little colander or the spoon to drain the juice off of them before you add.
I love capers and olives. Black or green.
Sounds good Laura.I should give it a try.Cant believe Ive never heard of this dish.
Looks yummy! I have never heard of capers! Don’t tell!