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Chicken Piccata is a delicious, flavorful and easy chicken dinner with capers and can be on the table in 30 minutes.
Generally, on Sundays either we visit my sister’s family for dinner or visit my husband’s Mother for lunch. On other Sundays it is just the two of us. This was one of those Sundays where it was just Hubby and me. So I did the cooking on this Sunday.
I chose to make the Quick Chicken Piccata by Chef John on AllRecipes.com. It is quick and easy as well as healthy and delicious, and easy to scale down for just two people. What’s not to like? The chicken is seasoned and dredged in flour and then browned in oil in a skillet. It then creates a sauce with chicken broth (or white wine if you prefer), lemon juice, capers, and mushrooms.
I did modify the recipe slightly by using seasoned salt instead of regular salt, chicken broth instead of wine and adding garlic powder to the seasoning. It was delicious. I served it with green beans and penne pasta. Hubby and I both liked it and will likely have it again. It is also quick and easy enough to serve on a weeknight as well.
As part of the AllRecipes.com Allstar program we have been asked to participate in the Sunday Supper movement by having supper with our family once per week and serving recipes from the healthy MyPlate collection from their site. The goal is to encourage families to sit down together to supper for a healthy meal once per week.
What are you and your family having for Sunday Supper?
Recipe
Ingredients
- 4 boneless skinless chicken breast halves
- Seasoned salt to taste
- Cracked Black Pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons capers drained
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup water
- 3 tablespoons butter
- 1/4 cup mushrooms
- 2 tablespoons chopped fresh green onions
Instructions
- Pound chicken breasts to about 1/2-inch thickness.4 boneless
- Season both sides of chicken with seasoned salt, black pepper, garlic powder, and cayenne; dredge lightly in flour and shake off any excess.Seasoned salt to taste, Cracked Black Pepper to taste, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, 1/4 cup all-purpose flour
- Heat oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until the chicken browned and cooked through, about 5 minutes per side; remove chicken from the skillet to a plate.2 tablespoons olive oil
- Cook capers and mushrooms in reserved oil, about 30 seconds.2 tablespoons capers, 1/4 cup mushrooms
- Pour chicken broth into skillet. Scrape any browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.1/2 cup chicken broth
- Stir lemon juice, water, and butter into the mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low.1/4 cup lemon juice, 1/4 cup water, 3 tablespoons butter
- Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top and sprinkle green onions on top.2 tablespoons chopped fresh green onions
Want more? Try these outstanding recipes:
Chicken in an Italian Parmesan Cream Sauce
Marion says
Looks delish, Michele!
Occasional Cooker says
Thanks Marion!
Lisa @ Cooking with Curls says
Your Chicken Piccata looks incredibly delicious! I still haven’t figured out the difference between Chicken Piccata and Chicken Scallopine, but I can’t wait to try this version. 🙂 Thank you so much for joining us and sharing at Best of the Weekend. We hope to see you again this Friday. Pinning and sharing on facebook!!
Maggie @ The Love Nerds says
This dish looks amazing, Michele! I’m adding this to my must try list for the month!
Michele says
Thanks Maggie! This is one of my favorite easy but looks fancy weeknight meals. Let me know if you try it. Thanks for visiting.
Joan says
When do you add the mushrooms? Would it be okay to also add broccoli and/or bok choy with the mushrooms?
Michele says
Hi Joan,
I updated the recipe to specify to add the mushrooms with the capers. I have not tried it with broccoli or bok choy. You could add those vegetables in the same step. You may need to increase the chicken broth, lemon juice, and butter for the sauce to account for the additional vegetables.
Thanks,
Michele
Joan says
Thanks Michelle! That’s exactly what I ended up doing. It was fantastic!!