What To Know
- Return the chicken to the skillet and coat it in the sauce.
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
- Yes, you can cook the chicken piccata and store it in the refrigerator for up to 3 days.
Embark on a culinary adventure as we delve into the delectable realm of chicken piccata with parmesan cheese. This classic Italian dish tantalizes taste buds with its tender chicken, tangy lemon sauce, and the irresistible crunch of parmesan cheese. Join us as we unravel the secrets behind this beloved recipe, providing step-by-step instructions and offering valuable tips to ensure a flawless execution.
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 tablespoon capers
- 1/2 cup chopped fresh parsley
- 1/2 cup grated parmesan cheese
Instructions:
1. Prepare the Chicken:
- Tenderize the chicken breasts by pounding them with a meat mallet until they are about 1/4-inch thick.
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, ensuring an even coating.
2. Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
3. Make the Sauce:
- In the same skillet, add the white wine and chicken broth.
- Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Stir in the lemon juice, capers, and parsley.
4. Combine the Chicken and Sauce:
- Return the chicken to the skillet and coat it in the sauce.
- Cook for an additional 2-3 minutes, or until the chicken is heated through.
5. Serve:
- Transfer the chicken piccata to individual plates.
- Garnish with grated parmesan cheese and additional parsley.
- Serve immediately with your favorite sides, such as pasta, rice, or roasted vegetables.
Tips for a Perfect Chicken Piccata:
- Use high-quality ingredients for the best flavor.
- Pound the chicken breasts thinly to ensure even cooking.
- Don’t overcrowd the skillet when cooking the chicken.
- Cook the chicken until it is golden brown and cooked through, but not overcooked.
- Reduce the sauce until it has thickened slightly, but not too much.
- Serve the chicken piccata immediately, while it is hot and fresh.
Variations:
- Chicken Piccata with Artichokes: Add a can of artichoke hearts, drained and quartered, to the sauce.
- Chicken Piccata with Mushrooms: Sauté some sliced mushrooms in butter and add them to the sauce.
- Chicken Piccata with Sun-Dried Tomatoes: Chop some sun-dried tomatoes and add them to the sauce.
- Chicken Piccata with Spinach: Wilt some fresh spinach in a pan and add it to the sauce.
Serving Suggestions:
- Serve chicken piccata with pasta, such as spaghetti, linguine, or fettuccine.
- Serve chicken piccata with rice, such as white rice, brown rice, or wild rice.
- Serve chicken piccata with roasted vegetables, such as broccoli, cauliflower, or carrots.
- Serve chicken piccata with a side salad.
Storing and Reheating:
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken piccata in a skillet over medium heat until warmed through.
The Symphony of Flavors in Chicken Piccata:
Chicken piccata is a harmonious blend of flavors that tantalizes the senses. The tender chicken, tangy lemon sauce, and nutty parmesan cheese create a symphony of flavors that is both complex and satisfying. The capers add a briny touch, while the parsley provides a fresh, herbaceous note. This dish is a true testament to the culinary artistry of Italian cuisine.
Questions You May Have
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they may take a little longer to cook.
Q: Can I use a different type of cheese instead of parmesan?
A: Yes, you can use other hard cheeses, such as asiago or romano cheese.
Q: Can I make chicken piccata ahead of time?
A: Yes, you can cook the chicken piccata and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat it in a skillet over medium heat until warmed through.
