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Chicken Piccata

10 years ago

I have only had chicken piccata with a breaded chicken breast. I haven't made it in a couple of years and now that we are gluten free here, just wondering how it turns out with a season seared breast. Is a big part of chicken piccata the breading? Thanks.

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Comments (8)

User
10 years ago
No, I don't think it's important at all. I usually just make the piccata sauce, in chicken broth, and keep it in the fridge, when I'm feeling kind of peckish, I sautÃÂ© some chicken thighs or even fake chick'n, and put the sauce on.

It's my favorite sauce for chicken, but no one else in the family likes it, so I can't make it regularly for the family. So I make it just for me.

PIccata Sauce

1 cup chicken broth
1 tablespoon minced garlic
2 artichoke hearts, sliced into eighths
1 1/2 tablespoons lemon juice
1 1/2 tablespoons chopped capers
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

1. Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capersÃÂ¾ simmer for 3 minutes. Whisk in the butter.

2. In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

This post was edited by momj47 on Sun, Mar 2, 14 at 23:54
annie1992
10 years ago
I agree, I don't think the breading is all that important, and if you wanted to dredge it in something I don't see any reason why something like almond meal, cornstarch, etc., couldn't be used in place of the small amount of flour used for dredging.

I just made some last week with fresh Meyer lemons and used this recipe. I don't care for wine, so I used all chicken stock instead.

Meyer Lemon Chicken Piccata

2 8 oz. skinless, boneless chicken breast halves
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/4 cup all-purpose flour
1 tbsp unsalted butter, divided
1/3 cup sauvignon blanc or other crisp, tart white wine
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup fresh Meyer lemon juice (about 3 lemons)
2 tbsp capers, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
Melt 1 tbsp butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sautÃÂ© 2 minutes. Turn cutlets over; sautÃÂ© for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tbsp butter and 2 cutlets.
Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tbsp (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Annie
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foodonastump
10 years ago
I don't think I've ever cooked, taken note of a recipe, or been served anything called chicken (or veal) piccata that was breaded. Just flour. Even the capers are optional according to The Palm Restaurant Cookbook which omits them, claiming that they're not used in northern Italian versions of the dish.
ann_t
10 years ago
I've never had piccata breaded either.

Usually dusted with flour before browning, but there is no reason why you can't brown it without the flour. I use green peppercorns in my sauce. Not traditional, but I am not a big fan of capers.

I prefer dried green peppercorns rather than the kind that are brined. I just soak the peppercorns in a little hot chicken broth before adding to the sauce.

Veal or Chicken Piccata

Edited March 2012

4 veal scallopini, pounded thin
Or Substitute boneless Chicken Breasts or Pork tenderloin for for the Veal
(also works well with Halibut)
flour seasoned with salt and pepper
olive oil
garlic
1 to 2 teaspoons butter
1 to 2 teaspoons flour
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley

Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip chicken or veal into seasoned flour and saute one or two at a time, quickly on each side.

Remove from pan.

Heat tablespoon butter, 1 to 2 teaspoons flour, cook for a couple of minutes. (Do not brown), add minced garlic. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables.
cookie8
Original Author
10 years ago
Thanks. I can't even remember if I like it or not. The pictures in other threads (thanks Annie) got me in the mood to make it. Many times when I make lemon and chicken together it almost take medicinal to me.
I will pick up my lemons today and aim to make it tomorrow.
annie1992
10 years ago
Cookie, you are most welcome.

I did find that I liked the Meyer Lemon version better than the one with Eureka lemons, it was much less astringent.

I love lemons, though, so like nearly anything with lemons in it.

Annie
shambo
10 years ago
I follow Ann T's recipe. My husband is on a low sodium regimen, so using green peppercorns instead of capers works perfectly. Tasty, tart, but very low in sodium. And I always dredge the chicken in plain AP white flour, although I have occasionally used brown rice flour.
party_music50
10 years ago
A friend once ordered veal piccata at a local restaurant and it was made with a breaded cutlet. I assume it's because they had a freezer full of ready-to-heat breaded cutlets. :)

One of my friends makes chicken piccata using sliced green onions, rather than capers. I like that and have done the same.

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