I grew up eating chicken piccata. It’s a meal time tradition I’m happy to continue. Watching my mom make this over the years, I’ve learned that it’s all about organization. Here’s my tip: while the chicken browns, use that time to prep the rest of your ingredients. Dice the shallots, open the wine (have a glass!) and make the garnish- this way, you’re one step ahead.
- 1 1/2 lbs. thinly sliced chicken cutlets
- 1/2 c. flour + 1 teaspoon, divided
- 2 tbsp. olive oil, divided
- 2 tbsp. butter, divided
- 1/4 c. shallots, diced
- 2 garlic cloves, finely minced or crushed with a garlic press
- 1/4 c. white wine
- 1 1/2 c. low- sodium chicken stock or broth
- 2 lemons
- 2 tbsp. brined capers, rinsed
- 1/2 tsp salt
- freshly ground black pepper
- lemon slices
- 3 tbsp. roughly chopped flat-leaf parsley
Cracked wheat + spinach
- 1 1/2 c. instant bulgur wheat
- 3 c. low-sodium chicken stock or broth
- 1 tbsp. olive oil
- 1x 14 oz. bag baby spinach
You will need a large, 12- inch skillet. Alternatively, brown the chicken in batches or use two pans if you’re comfortable multitasking.
- Couscous and Jasmine rice make excellent quick-cooking side dish options.
- Bring a large pot of chicken stock to a boil. Add the bulgur wheat. Remove from the heat, and keep covered for about 20-25 minutes or until tender (drain any extra liquid if necessary). Add the olive oil and 2 handfuls of spinach. As you begin to stir, the residual heat will wilt the greens. Add the rest of the spinach and keep warm until ready to serve.
- Add 1/2 c. flour to a shallow bowl; add the remaining 1 teaspoon to a separate bowl for the sauce.
- Season the chicken on both sides with salt and pepper.
- Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.
- In a large 12-inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. Work in batches or use two separate pans. Transfer the chicken to a plate and cover with foil to keep warm. Note: it is important to monitor the heat so that the flour does’t burn. This will impart a bitter flavor to the sauce.
- While the chicken is cooking, prep the rest of your ingredients. Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish. If you use this time wisely, the dish will come together quickly in the end.
- To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute the shallots until soft, but not colored, about 1 minute.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
- Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.
- Reduce the heat to a simmer. Stir in the remaining 1 tablespoon of butter.
- Add the juice of half a lemon and sprinkle with capers.
- Return the chicken and any accumulated juices to the pan.
- Taste the dish; season with extra lemon juice, salt and pepper if desired.
- To serve, transfer the chicken to a serving platter and spoon the sauce over the top.
- Garnish with lemon slices and fresh parsley.
- Serve with bulgur wheat and spinach on the side.