Chicken Piccata Well Plated
A restaurant-quality twist on the classic Chicken Piccata, this dish features tender, lightly breaded chicken breasts bathed in a tangy lemon-caper sauce. Expertly plated with vibrant garnishes such as fresh parsley, lemon slices, and microgreens, it’s perfect for impressing guests or elevating a weeknight dinner.
Equipment
- Heavy Skillet or Sauté Pan: For browning the chicken and creating the sauce.
- Meat Mallet or Rolling Pin: To pound the chicken to an even thickness.
- Shallow Dish: For dredging the chicken in flour.
- Tongs: For safely turning the chicken in the pan.
- Knife and Cutting Board: For chopping garlic, parsley, and slicing lemons.
- Measuring Cups and Spoons: To accurately measure liquids and seasonings.
- Serving Plates: Preferably plain white for an elegant presentation.
- Optional: A small bowl for microgreens if using as a garnish.
Ingredients
- Chicken:
- 4 boneless skinless chicken breasts (approximately 6 oz each)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour for dredging
- For Cooking:
- 3 –4 tablespoons olive oil
- 4 tablespoons unsalted butter divided (2 tablespoons for cooking, 2 tablespoons for finishing the sauce)
- For the Sauce:
- 1/3 cup fresh lemon juice about 2 lemons
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry white wine optional – can substitute with extra chicken broth
- 2 tablespoons capers drained and rinsed
- 2 cloves garlic minced (optional, for extra flavor)
- Garnish:
- Fresh parsley chopped
- Lemon slices
- Microgreens optional
Instructions
- Prep the Chicken:
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound until about 1/2-inch thick.
- Season both sides generously with salt and pepper.
- Lightly dredge each piece in the all-purpose flour, shaking off any excess.
- Sear the Chicken:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter has melted and is bubbling, add the chicken breasts. Cook for 3–4 minutes per side until they are golden brown and cooked through. (Internal temperature should reach 165°F.)
- Remove the chicken from the skillet and transfer to a warm plate.
- Prepare the Sauce:
- In the same skillet, lower the heat to medium. If using, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the lemon juice, chicken broth, and white wine (if using). Scrape up any browned bits from the pan to incorporate into the sauce.
- Stir in the capers and allow the sauce to simmer for 2–3 minutes until it slightly reduces.
- Finish the Sauce:
- Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted, creating a rich, glossy finish.
- Taste and adjust the seasoning with a pinch more salt and pepper if needed.
- Plate Your Dish:
- Arrange the chicken breasts neatly on each serving plate.
- Spoon the warm lemon-caper sauce generously over the chicken.
- Garnish with a sprinkle of chopped fresh parsley, a lemon slice, and a small handful of microgreens for an extra pop of color and flavor.
- Serve Immediately:
- Enjoy your Chicken Piccata Well Plated with your choice of sides such as angel hair pasta, roasted vegetables, or a fresh mixed greens salad.
- Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying / Sautéing
- Cuisine: Italian-American
- Diet: Contains gluten (flour) and dairy (butter); high-protein
- Keywords
- Chicken, Piccata, Italian, Lemon, Capers, Pan-Fried Chicken, Gourmet, Restaurant Style, Main Course, Elegant Plating
- Nutrition (Approximate per serving)
- Serving Size: 1 chicken breast with sauce (approx. 250–300g)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
Notes
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Capers: Rinsing them helps remove excess salt.
Wine Substitute: If you prefer not to use white wine, replace it with an equal amount of chicken broth.
Even Cooking: Pounding the chicken evenly ensures it cooks uniformly.
Presentation Tip: Use plain white plates to highlight the colors of the dish, and arrange garnishes carefully for a professional finish.
Serving Suggestion: This dish pairs beautifully with pasta, rice, or a light salad.
Immediate Serving: Serve promptly to maintain the crisp texture of the chicken and the vibrant flavor of the sauce.
Customization: Adjust lemon juice to suit your taste for tanginess.
Capers: Rinsing them helps remove excess salt.
Wine Substitute: If you prefer not to use white wine, replace it with an equal amount of chicken broth.
Even Cooking: Pounding the chicken evenly ensures it cooks uniformly.
Presentation Tip: Use plain white plates to highlight the colors of the dish, and arrange garnishes carefully for a professional finish.
Serving Suggestion: This dish pairs beautifully with pasta, rice, or a light salad.
Immediate Serving: Serve promptly to maintain the crisp texture of the chicken and the vibrant flavor of the sauce.
Customization: Adjust lemon juice to suit your taste for tanginess.