What To Know
- This classic Italian dish, featuring tender chicken breasts bathed in a vibrant sauce of lemon, butter, and capers, is elevated with the addition of aromatic vermouth, creating a harmonious blend of flavors that will tantalize your taste buds.
- Once the oil is shimmering, add the coated chicken strips and sear for 2-3 minutes per side, or until golden brown and cooked through.
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
Embark on a culinary journey with our tantalizing chicken piccata recipe with vermouth. This classic Italian dish, featuring tender chicken breasts bathed in a vibrant sauce of lemon, butter, and capers, is elevated with the addition of aromatic vermouth, creating a harmonious blend of flavors that will tantalize your taste buds.
Ingredients:
- 4 boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup dry vermouth
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers
- 1 tablespoon unsalted butter
- Lemon wedges, for garnish
Instructions:
1. Prepare the Chicken:
- In a shallow bowl, combine the flour, salt, and pepper.
- Dredge the chicken strips in the seasoned flour, ensuring they are evenly coated.
2. Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the coated chicken strips and sear for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
3. Make the Piccata Sauce:
- In the same skillet, add the vermouth and chicken broth.
- Bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to medium-low and simmer for 5 minutes, or until the sauce has reduced slightly.
4. Add the Lemon and Capers:
- Stir in the lemon juice, parsley, and capers.
- Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
5. Return the Chicken:
- Add the cooked chicken strips back to the skillet with the sauce.
- Gently stir to coat the chicken in the flavorful sauce.
6. Finish with Butter:
- Remove the skillet from the heat and swirl in the unsalted butter until melted and incorporated.
7. Serve and Garnish:
- Transfer the chicken piccata to a serving platter or individual plates.
- Garnish with lemon wedges and additional parsley, if desired.
Tips for a Perfect Chicken Piccata:
- Use high-quality ingredients for the best flavor.
- Don’t overcrowd the skillet when searing the chicken. This will prevent the chicken from cooking evenly.
- If the sauce is too thick, add a little more chicken broth or water.
- Serve the chicken piccata immediately over pasta, rice, or your favorite side dish.
Variations:
- For a richer sauce, use chicken stock instead of chicken broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute white wine for vermouth if you prefer.
- Garnish with grated Parmesan cheese for an extra layer of flavor.
Storing and Reheating:
- Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the chicken piccata in a skillet over low heat, stirring occasionally, until heated through.
Serving Suggestions:
- Serve chicken piccata over a bed of angel hair pasta, spaghetti, or linguine.
- Accompany with roasted vegetables, such as broccoli, zucchini, or cherry tomatoes.
- Pair with a crisp salad for a balanced meal.
‘A Culinary Symphony:’ Chicken Piccata with Vermouth
Indulge in the delightful symphony of flavors that chicken piccata with vermouth offers. This classic dish, with its tender chicken, vibrant sauce, and aromatic vermouth, is sure to impress your taste buds and leave you craving more. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is a must-try. So, gather your ingredients, fire up your stove, and embark on this delectable adventure. Happy cooking!
Information You Need to Know
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time accordingly, as thighs take a little longer to cook than breasts.
Q: What can I substitute for vermouth?
A: If you don’t have vermouth on hand, you can use dry white wine or even chicken broth. However, vermouth adds a unique flavor to the dish that is hard to replicate.
Q: Can I make this dish ahead of time?
A: You can prepare the chicken piccata sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and add the cooked chicken.
