Zesty Chicken Piccata For Your Next Weeknight Dinner

Today, we’ll be making one of my favorite weeknight meals, Chicken Piccata. This recipe is extremely easy and definitely a crowd-pleaser. The recipe is below:

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Recipe:
2 cloves garlic, minced
2-3 Tbsp parsley, chopped
1 large lemon, zested and juiced
2 tsp capers, drained
3/4 cup dry white wine
1 cup chicken stock
3 Tbsp unsalted butter
Salt
Pepper

Chicken:
1.5lb or 2 boneless skinless chicken breasts, cut into cutlets
1 cup all-purpose flour
Salt
Pepper

Garnish:
chopped parsley

1. For prep, mince the garlic, chop the parsley, and set aside. Then take 1 large lemon and zest first, then squeeze the juice into a separate container and set aside

2. Take your boneless skinless chicken breasts and cut them in half, or into cutlets. Depending on the size of your chicken, you may have to cut them 3 times. For extra flavor, we are going to season the chicken on both sides with just salt.

3. For the coating process, pour the flour into a small tray/bowl and season with some salt and pepper. Mix until fully incorporated. Now add the chicken in and mix around until fully coated. Shake off the excess flour before adding it to a separate plate/tray.

4. For the cooking, we’ll be doing everything in one pan so take a high-walled fry pan and place over medium-high heat. Add some avocado oil and add the cutlets 2 pieces at a time. We are only looking to brown the chicken as we’ll cook it through in the broth/sauce. If you cook it all the way through now, it will be overcooked at the end. This will take about 2 min per side. Once the chicken is done, remove it and place it on a separate tray.

5. Cool your pan and over medium heat, add in your minced garlic and the drained capers. Cook for a minute or two until most of the liquid has dried up. Then add your white wine and simmer until the alcohol has burned off and the liquid has reduced, about 2-3 min. At this point, add in your lemon juice and chicken stock and bring to a simmer. Now you can add your chicken back into the pan and keep it at a light simmer while basting the chicken. Flip the chicken every 5 minutes or so and the whole process should take about 15 minutes, or until the chicken has reached at least 165F.

6. To finish the sauce, remove the chicken and if there is too much liquid, reduce it a bit. Then turn off the heat, add your cold unsalted butter and mix until it is fully emulsified. Season to taste with salt and pepper, then return the chicken to the pan and coat each piece. Finish with some fresh parsley and you are ready to serve! I usually like to eat my piccata over pearl couscous.

If you have any questions or video ideas, please send them to me at TasteswithTaylor@Gmail.com