Twisted chicken piccata

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Crispy, juicy fried chicken, topped with a spicy sauce and then stacked on top of creamy polenta? This is a Piccata chicken recipe that I can endorse.

I'm sitting here looking for words to describe this absolutely fantastic dinner we just ate. Wow. (Apparently, I am truly gifted with words tonight.) I have eaten chicken piccata in different restaurants. I have made chicken piccata at home. But you have never tried this in the past.

This is a fantastic classic Piccata chicken recipe, with a surprising twist of ingredients. My entire family really enjoyed this meal and it has already been requested again.

The first time I made this meal, I served this chicken with this baked polenta and it was so good that I have served it the same way ever since.

Chicken Piccata can be as simple or elaborate a meal as you like. This recipe takes about an hour to prepare, so it runs down the line between the two.

I love a quick and easy twenty minute meal as much as the next person, but sometimes breading and frying a piece of chicken is absolutely worth an extra few minutes. It is not difficult at all, it just takes a few extra minutes.

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Piccata Chicken Recipe

More than a few years ago, I participated in a group called Secret Recipe Club. We choose a recipe from someone else's blog, cook it, and then share it in ours.

My husband chose this recipe from my Secret Recipe Club Delishhh blog and it was a great discovery!

I love when there is an unexpected ingredient in a recipe. So what gives this recipe an unexpected twist?? Soy sauce! Really.

When I came across this recipe, I did a double take. Soy sauce in an Italian recipe?

Yes, and it's FANTASTIC. You will quickly marinade the chicken in soy sauce while preparing the other ingredients.

Soy sauce works its magic and produces an underlying flavor that couldn't be better. I am already looking forward to doing this Piccata chicken recipe again.

What does piccata mean?

Simple piccata means cooked in a sauce of lemon, parsley and butter. That is all. And it's almost guaranteed that it will be delicious every time.

How to make this Piccata chicken recipe

Place your chicken breasts in a gallon freezer-resistant ziploc bag, one at a time, and flatten them to an even 1/4 ”thickness. (If the pieces are exceptionally large, cut each half and then tap to an even thickness.)

Once they have been diluted as much as possible, put them back in the ziploc bag and add the soy sauce, 1/2 cup olive oil, salt and pepper. Seal the bag and let the chicken rest on the counter for 10-30 minutes.

Place two separate bowls next to your stove. In the first, beat the two eggs together. In the second, combine the breadcrumbs and flour. Heat the remaining 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat.

When the butter has melted and the mixture is hot, start making the chicken by dipping each piece first into the egg and then into the flour mixture, making sure to press it into the chicken on each side.

Place each breaded piece directly into the pan. I was able to cook two at a time in the pan. Brown well on each side, about 3 minutes per side.

Remove chicken from skillet and set aside on plate. Store the cooked chicken with aluminum foil to keep warm while preparing the sauce. (You can also place the covered chicken dish in the oven to keep it warm if you like. I found mine was kept warm enough just with the foil.)

Add the sliced ​​mushrooms and 3 tablespoons of butter to the skillet you just used. Sauté the mushrooms over medium heat for 5 minutes. Then add the wine, lemon juice, and capers to the pan.

Use a spatula to scrape up all the brown chunks, and then let the sauce simmer for a few minutes while cutting in half. Add the remaining 2 tablespoons of butter and stir to combine.

Place the chicken on the plate and pour the sauce on top. Top with fresh parsley if desired.

Try serving this with caramelised Brussels sprouts or a skillet of asparagus, bacon, corn, and sweet potato!

Twisted chicken piccata

Italian cuisine

Preparation time: 20 minutes.

Cook time: 20 minutes.

Total time: 40 minutes

Servings: 5 servings

Calories: 474kcal

Ingredients

  • 4 boneless, skinless chicken breasts, about 2 pounds total
  • 1 cup divided olive oil
  • 4 tablespoons soy sauce
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 eggs
  • 2/3 cup breadcrumbs
  • 2/3 cup AP flour
  • 8 tablespoons of butter divided
  • 10 oz sliced ​​mushrooms
  • 1 cup dry white wine I used a chardonnay
  • 6 tablespoons freshly squeezed lemon juice I used two large lemons
  • 1/4 cup capers, rinsed
  • optional: 1/4 cup chopped fresh parsley

Instructions

  • Place your chicken breasts in a gallon freezer-resistant ziploc bag, one at a time, and flatten them to an even 1/4 ”thickness. Once they have become as thin as possible, put them all back in the ziploc bag and add the soy sauce, 1/2 cup olive oil, salt and pepper, seal the bag and let the chicken rest on the counter for 10-30 minutes.

  • Place two separate bowls next to your stove. In the first, beat the two eggs together. In the second, combine the breadcrumbs and flour. Heat the remaining 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. When the butter has melted and the mixture is hot, start making the chicken by dipping each piece first into the egg and then into the flour mixture, making sure to press it into the chicken on each side. Then place each piece directly into the pan. I was able to cook two at a time in the pan.

  • Brown well on each side, about 3 minutes per side. Remove chicken from skillet and set aside on plate. Store the cooked chicken with aluminum foil to keep warm while preparing the sauce. (You can also place the covered chicken dish in the oven to keep it warm if you like. I found mine was kept warm enough just with the foil.)

  • Add the sliced ​​mushrooms and 3 tablespoons of butter to the skillet you just used. Sauté the mushrooms over medium heat for 5 minutes. Then add the wine, lemon juice, and capers to the pan.

  • Use a spatula to scrape off all the brown pieces. Increase the heat to medium high and then let the sauce simmer for a few minutes while cutting in half. (The brown pieces will darken the sauce.) Add the remaining 2 tablespoons of butter and stir to combine. Place the chicken on the plate and pour the sauce on top. Top with fresh parsley if desired. Enjoy!

Nutrition

Calories: 474kcal | Carbohydrates: 20 g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 171mg | Sodium: 1976mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 694 IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3 mg

Piccata Twisted Chicken

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