Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/grannystechnologysolutions.com/public_html/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 1384
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/grannystechnologysolutions.com/public_html/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 700
Warning: Invalid argument supplied for foreach() in /home/customer/www/grannystechnologysolutions.com/public_html/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 707
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/grannystechnologysolutions.com/public_html/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 700
Warning: Invalid argument supplied for foreach() in /home/customer/www/grannystechnologysolutions.com/public_html/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 707
An Italian classic – chicken piccata. This juicy pan seared chicken breast with a white wine caper and parsley butter sauce is irresistible.
You can cook this recipe in under 30 min – how great is that? A restaurant quality dish right out of your home kitchen. That’s the beauty of Italian cooking – simple and tasty.
— makes 1 portion —
Ingredients for chicken piccata with baby potatoes
- 1 chicken breast, butterflied
- 1/2 cup flour (normal or gluten-free)
- 1/4 tsp hot paprika powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 small garlic clove, finely chopped
- 1 tsp capers
- 1 tsp lemon juice
- 50 ml (0.2 cup) white wine
- 1 tbspbutter
- Handful of baby potatoes (4-6)
Instructions for chicken piccata with baby potatoes
Step 1: Butterfly chicken breast and boil water.
Put a small pot of water to boil with half a tsp salt for the baby potatoes.
Take the chicken breast and lay it flat on a chopping board. Using a sharp knife slice through the breast along the side. Essentially you want to divide the breast in two without slicing all the way through so that you can fold open the breast into a larger piece – like butterfly wings. Click here for a visual tutorial. Then using a rolling pin, meat (hammer) tenderizer, or the side of your knife pound your chicken breast so it’s no more than 3/4 cm or 1/4 inch thick.
Step 2: Prep ingredients and boil baby potatoes.
Put the flour, paprika, salt and pepper onto a wide plate and mix together. Chop the garlic and measure out the white wine and lemon juice. Set aside.
The water should be boiling at this point. Put in the potatoes and bring the heat down to a gentle boil.
Step 3: Cook the chicken
Dredge the chicken breast in the flour mixture. Make sure it’s coated all over. In a hot nonstick frying pan add 2 tbsp high smoking point oil. Add the chicken breast and cook about 3 min each side on medium heat. When it’s cooked, remove the chicken form the pan onto a plate and cover with foil. Save the pan, do not clean it, you can throw out the excess oil.
Step 4: Prepare the sauce
On a medium heat add the garlic to the pan that the chicken was cooking in and saute for a minute, or until it takes on color. Throw in the capers and deglaze the pan with the white wine, scraping off any brown bits form the pan. Let it boil away until the sauce is reduced by 3/4.
Take the pan off the heat and swirl in the butter to make an emulsion. Stir in the lemon juice and pour off the sauce into a small bowl or cup, taste and season with salt and pepper to your liking.
The potatoes should be ready at this point. Drain the water and set aside.
Step 5: Put the dish together
The potatoes should be ready at this point. Drain the water and set aside.
To serve, gently squash the baby potatoes with a spatula or fork and arrange them closely on a plate. Place the chicken breast on top and spoon over the sauce.
If you try out this recipe, let us know how you liked it. Leave a comment below.