What To Know
- The key to this recipe is the flavorful sauce, made with a combination of lemon juice, white wine, chicken broth, and capers.
- The acidity of the lemon and white wine cuts through the richness of the chicken, while the capers add a briny, salty touch.
- A touch of butter and a sprinkle of fresh parsley add depth and freshness to the sauce.
Chicken piccata is a classic Italian dish that typically features tender chicken breasts coated in a creamy, lemony sauce. While delicious, the traditional recipe can be heavy and high in calories. This chicken piccata recipe no cream offers a lighter, healthier alternative that still delivers on flavor.
A Creamless Sauce with a Burst of Flavor
The key to this recipe is the flavorful sauce, made with a combination of lemon juice, white wine, chicken broth, and capers. The acidity of the lemon and white wine cuts through the richness of the chicken, while the capers add a briny, salty touch. A touch of butter and a sprinkle of fresh parsley add depth and freshness to the sauce.
Ingredients:
- Boneless, skinless chicken breasts, sliced into thin cutlets
- All-purpose flour
- Salt and pepper, to taste
- Olive oil
- Lemon juice
- White wine
- Chicken broth
- Capers
- Butter, cold and cut into small pieces
- Fresh parsley, chopped
Instructions:
1. Prepare the Chicken: Season the chicken cutlets with salt and pepper. Dredge each piece in flour, ensuring an even coating.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets and sear for 2-3 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the lemon juice, white wine, chicken broth, and capers. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
4. Finish the Dish: Return the chicken cutlets to the skillet and coat them in the sauce. Add the cold butter pieces and swirl the pan until the butter has melted and emulsified into the sauce. Garnish with fresh parsley and serve immediately.
Tips for a Perfect Chicken Piccata:
- Use Thin Chicken Cutlets: This ensures that the chicken cooks evenly and quickly. If your chicken breasts are thick, pound them thin with a meat mallet before slicing them into cutlets.
- Don’t Overcrowd the Skillet: When searing the chicken, do not overcrowd the skillet. This will prevent the chicken from cooking evenly and will result in steamed chicken rather than seared chicken.
- Simmer the Sauce Until Thickened: The sauce should have a slightly thickened consistency. If it is too thin, continue simmering for a few more minutes.
- Use Fresh Lemon Juice and White Wine: Fresh lemon juice and white wine will give the sauce the best flavor. Avoid using bottled lemon juice or cooking wine.
- Serve Immediately: Chicken piccata is best served immediately after it is made. The sauce will thicken as it cools, so it is important to serve it while it is still hot and flavorful.
Variations:
- Add Vegetables: For a more colorful and nutritious dish, add some vegetables to the sauce. Good options include artichoke hearts, asparagus, or mushrooms.
- Use a Different Type of Wine: If you don’t have white wine on hand, you can use dry vermouth or even chicken broth in its place.
- Make it Gluten-Free: To make this recipe gluten-free, use gluten-free flour to coat the chicken cutlets.
Serving Suggestions:
- Pasta: Chicken piccata is traditionally served over pasta, such as spaghetti or linguine.
- Rice: You can also serve chicken piccata over rice, such as basmati or jasmine rice.
- Roasted Vegetables: Roasted vegetables, such as broccoli, carrots, or potatoes, make a great side dish for chicken piccata.
- Salad: A simple green salad is a refreshing accompaniment to chicken piccata.
“Creamless” Conclusion:
This chicken piccata recipe no cream is a delicious and healthy alternative to the traditional dish. With its vibrant sauce and tender chicken, it is sure to become a favorite in your household. So, next time you’re craving chicken piccata, give this creamless version a try – you won’t be disappointed!
Questions You May Have
- Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. However, chicken thighs take longer to cook, so you will need to adjust the cooking time accordingly.
- What can I do if I don’t have capers?
If you don’t have capers, you can omit them from the recipe or substitute them with another briny ingredient, such as olives or anchovies.
- Can I make this recipe ahead of time?
You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and add the cooked chicken.
- Can I freeze chicken piccata?
Yes, you can freeze chicken piccata. To freeze, let the dish cool completely, then transfer it to an airtight container and freeze for up to 3 months. When you’re ready to serve, thaw the dish overnight in the refrigerator or at room temperature for several hours. Reheat the dish over medium heat until warmed through.
