This chicken piccata recipe is sure to be a hit in your house. A delicious blend of lemon, butter, wine and herbs, it is easy to make any night of the week
Growing up, Chicken Picatta one of my favorite recipes and was something that my mother made about every 8 weeks, and I always wished that she would make it more often. To me, it was "exotic" - probably because of the capers. I don't remember my mom using them for anything other than when she made her chicken piccata recipe, so I guess I figured she was always saving them for my "special" dish.
Little did I know how easy it is to make! Now it is on the menu about once every other week in our house (and honestly, I only use the capers when I am making my chicken picatta recipe - wonder if my children think it is "exotic" like I did?). Like my Chicken Caprese recipe, it is an easy 1-pan meal that packs a ton of flavor!
My recipe includes basil and Parmesan as part of the garnish, which is a slight departure from a traditional chicken piccata recipe. We love the freshness of the basil and the salty, savory flavor that the parmesan gives the dish. It also makes it look pretty. That being said, if I don't have fresh basil doing well in my container herb garden (and don't want to spend $3 to buy it at the store), I just skip the basil and use a little additional parsley for garnish.
This chicken picatta recipe will make quite a bit of sauce, but we like to eat it over angel hair pasta, so the sauce from the chicken coats the pasta nicely. It's still a very light sauce, so I recommend buttered noodles. To do this, just toss your cooked pasta with a couple tablespoons of real butter and seasoning with a pinch of salt and pepper. You don't need a lot, just enough to give the noodles a little flavor of their own.
It's also delicious with rice pilaf or couscous!
About the wine:
You'll want to use a very dry white wine for this recipe. A wine that's too sweet will yield a sauce that's way too sweet. I LOVE cooking with wine (have you tried my Mussels Steamed in a Wine, Garlic and Tomato Broth yet?) I almost always go with Chaardonnay, but Pinot Grigio would work well.
And speaking of wine, you should always cook with wine that tastes good. If it doesn't taste good out of a glass, it's not going to taste good in your food. I suggest talking to someone at your local wine store and asking them for their recommendation. If you live near a Trader Joe's that has “Two Buck Chuck”, it's a perfect wine for cooking, and it only costs $2.99!
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