Lemon Chicken Piccata: Learning to Cook

We’re finally back with our second post in our “Learning to Cook” series. This week, as promised, we are going to make lemon chicken piccata! This is one of my favorite¬†Italian dishes, and it’s great for the transition from summer to fall. The lemon flavor is a perfect summer flavor, while the slightly “heavier” pan-fried chicken and creamy sauce add¬†a heartiness that is great for fall.

I really wanted to challenge myself this week, and this recipe was certainly a stretch of my cooking skills. It required me to prepare both the meat and a sauce, so it was definitely a challenge.

So, let’s get started!

Ingredients

Here’s what you need:

For the chicken

1 lb. boneless, skinless chicken breasts

1 large egg

1/4 cup all purpose flour

1/4 cup breadcrumbs

1 tbsp water

2 tbsp butter

2 tbsp olive oil

salt and pepper to taste

For the sauce

3/4 cup heavy cream

1 cup chicken broth

1/4 cup capers

juice from 2 lemons

salt and pepper to taste

Cooking Instructions

  1. You want your chicken breast to be as thin as possible. We had the butcher at our supermarket slice the chicken thinly for us. If you can’t do this, just cut them in half horizontally at home so that you have 4 thin breast pieces. You can also buy thin-sliced chicken tenders at some stores, which will work as well.
  2. Sprinkle the chicken with salt and pepper to taste.

    Lemon Chicken Piccata season chicken

    Season chicken with salt and pepper to taste

  3. In a bowl, beat your egg with the tablespoon of water.
  4. Add your flour to a separate bowl, and add your breadcrumbs to a third bowl. You will end up with this setup:

    Lemon Chicken Piccata setup

    Setup for coating chicken

  5. Dredge the chicken in the flour, making sure it is fully coated on both sides. Then coat in the egg/water mixture, followed by the bread crumbs.

    Chicken Piccata coat chicken

    Coat chicken in flour, then egg wash, then bread crumbs

  6. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter is melted, add the chicken and cook for 3 to 5 minutes per side, until each piece is fully cooked. Set the chicken aside on a plate once it is cooked.

    Chicken Piccata cook chicken

    Pan fry chicken in butter/olive oil mix until cooked through

  7. For the sauce, add the heavy cream, the chicken broth, the capers, and the lemon juice to a separate skillet. You can also add salt and pepper to taste. Cook this mixture on medium-low heat. You want to cook this until it bubbles slightly (but don’t boil it). Keep it bubbling for about 5 minutes, stirring occasionally.

    Chicken Piccata sauce

    Add cream, broth, lemon juice, and capers to a skillet to make the sauce

  8. Once the sauce is finished, spoon it over the chicken and serve.

    Chicken Piccata

    The final product!

This dish tastes great over either pasta or mashed potatoes. If you’re watching your carb intake, you can opt to serve it with a side of veggies.

Our Verdict

I was frightened at first when I decided to make this dish. It seemed really complex for a person who never learned to cook. However, I was delighted with the result. Not only did I discover that it was pretty easy to make, but it took me less than half an hour (and that includes the time it took to take pictures for this post)! I could easily make this on a busy night.

It also tasted delicious!!! Really, it tasted just as good as something I could get from a restaurant. I did not know I was capable of making something this tasty. Even my super-picky daughter liked it and asked when I plan to make it again. My confidence in my cooking skills was definitely boosted by this dish.

What Do You Think?

If you get a chance to try out this recipe, be sure to let us know what you think! You can also check out our first post in this series (where we make blueberry muffins) for more cooking inspiration. Here’s the link.

 

 

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