clients, food, meal prep, private chef

Chicken Piccata

Recently I have had many orders of the classic chicken piccata. This dish is lemony and bright, perfect for bringing to a party or for dinner. It is pretty fast and can be done in about an hour. I decided to share the recipe with you!


Here is a finished chicken piccata for a recent meal prep customer.

MEP

  • Chicken breast
  • Flour
  • Salt/pepper
  • Lemons
  • White wine
  • Capers
  • Parsley
  • Olive oil
  • Butter
  • Chicken stock

MOP

  1. Zest and cut lemons.
  2. Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
  3. Season chicken with salt and pepper both sides
  4. Pour 1 cup of flour into a bowl and season flour with salt and pepper
  5. In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
  6. Take the sliced chicken breast and coat both sides in flour.
  7. Once the butter is melted and the oil butter mixture is hot (about 2 to 3 min) place chicken in the pan and cook for 4 mins on each side flipping only once.
  8. Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
  9. Once completed cooking the chicken, add about 2 to 4tbsp of flour to the hot pan and make a roux. Make sure the flour soaks up all the oil and butter from the pan.
  10. Using a whisk, slowly add in 1 ½ cups of chicken stock.
  11. Let cook for about 2 mins
  12. Next add in 1 cup of white wine and the juice of 2 lemons.
  13. Whisk thoroughly
  14. Cook for about 3 mins
  15. Add in capers and a handful of chopped parsley and cook for another 2 mins.
  16. Finally, pour sauce over chicken and garnish with parsley and lemon zest.
  17. Serve hot. With your choice of rice, pasta, or even potato.

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