How To Make The Best Chicken Piccata In Cambridge
Cambridge: Here is one of the best Chicken Piccata recipes out there!
Here Is What Most People Don’t Know About Making Chicken Piccata:
- Butter Makes the Sauce Silky: Adding cold butter at the end gives the sauce a luxurious, velvety texture. Don’t skip this step!
- Pounding the Chicken: Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly, so they stay juicy.
- Capers Are Key: The briny flavor of capers is essential for authentic Chicken Piccata. Don’t rinse them too much—you want that tangy punch!
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 large chicken breasts (about 1 lb total)
- Bald Buck Seasoning and pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup dry white wine (optional)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (optional)
Instructions:
- Cut each chicken breast in half horizontally to make 4 thin pieces. Place them between two sheets of plastic wrap and gently pound them to about 1/4 inch thick. Season both sides with Bald Buck Seasoning and pepper. Lightly coat the chicken in flour, shaking off the excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, cook the chicken for about 3 minutes on each side until golden and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the chicken broth, lemon juice, and wine (if using). Scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil and let it reduce slightly for about 3 minutes. Stir in the capers and simmer for another minute.
- Take the skillet off the heat and stir in the remaining 2 tablespoons of cold butter until the sauce is smooth. Return the chicken to the skillet and spoon some sauce over the top. Sprinkle with fresh parsley if you like, and serve with extra sauce.