This Chicken Piccata Will Be a Family Favorite
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Capers are extremely polarizing. If you like them, you love them, and if you don’t, you hate them. I know this because, while I can eat a spoonful of capers straight out of the jar, the first time my now brother-in-law tried my sister’s famous caper-quinoa salad, he picked out every briny bugger one by one and sent her a photo of the pile asking, “What are these?” Luckily, this caper snafu did not break them and they are still very happily married. (Maybe this is partly because my brother-in-law is in charge of making dinner?)
If you just so happen to be on dinner duty and choose to make this chicken piccata recipe from Cafe Delites, rest assured that the capers are optional — although I think you should include them anyway because they add little unexpected pops of flavor in the lemony sauce that you didn’t know you needed.
To make, season chicken breasts with salt and pepper and dredge them in a mixture of flour and Parmesan cheese. Lightly fry them in a large skillet until golden and cooked through. You’ll make the sauce in the same pan by melting butter and adding in garlic and wine, which will allow you to scrape up the yummy brown bits from the chicken. Amp up the sauce with chicken stock, lemon juice, and capers and cook until it’s reduced. Then add back in the cooked chicken breast to heat through and absorb some of the sauce.
This recipe ensures that there will be enough sauce for dipping a large hunk of Italian bread in — which I plan to do, pronto.
→ Get the Recipe: Chicken Piccata from Cafe Delites