Chicken Piccata with Capers

When you're sick of the same old chicken recipes and are looking for a quick fix dinner idea, this recipe for chicken piccata with capers, might just fit the bill. The word 'piccata', is, like the origins of this dish, Italian, and means 'beaten' - and like all things Italian, doesn't just look good, but tastes fabulous too! There are a number of variations to the standard chicken piccata with pasta recipe, try serving it with some warm crusty bread or brown rice and a green salad, for a hearty and satisfying meal. While you may have the time to marinate and flatten the chicken, there are quick fix options and additions that can take care of the time factor for those in a hurry. Take a look at the recipes and variations listed below. Each recipe serves 4.

Chicken Piccata with Capers and Pasta

Ingredients

• Boneless chicken breasts, skinned - 4
• All-purpose flour - 1 oz
• Olive oil - 1 tbsp
• Butter - 1 tbsp
• Lemon - 1, juice and zest
• White wine - ½ cup
• Chicken stock - 1 cup
• Capers - ¼ cup, drained
• Salt - to taste
• Fresh ground black pepper - to taste
• Garlic - 2 cloves, minced
• Paprika - ½ tsp
• Spaghetti - 4 cups, cooked

Method

1. Place each chicken breast between two sheets of heavy plastic wrap, then beat using a mallet, till reasonably flattened.
2. Season the flour with salt and pepper, and dredge each chicken breast in the flour, shaking off the excess.
3. Heat the olive oil and butter in a heavy based pan, then add the chicken breasts and cook on either side for 2 - 3 minutes, or until golden brown in color. Remove from the pan, drain on paper towels and keep warm.
4. Add the garlic to the pan, and sauté lightly, then de-glaze the pan with the wine, scraping to mix any sediments. Add the chicken stock and bring to a boil, then reduce the flame and add the lemon juice and zest, capers, paprika, salt and pepper.
5. Simmer for a few minutes, then take off the heat.
6. On a plate, place a portion of spaghetti, then top with chicken breast and spoon over some sauce. Serve warm.

Chicken Piccata with Capers and Artichokes

Ingredients

• Boneless chicken breasts, skinned - 4
• All-purpose flour - 1 oz
• Olive oil - 1 tbsp
• Butter - 1 tbsp
• Lemon - 1, juice and zest
• White wine - ½ cup
• Chicken stock - 1 cup
• Capers - ¼ cup, drained
• Artichoke hearts - 1 can (14 oz)
• Salt - to taste
• Fresh ground black pepper - to taste
• Garlic - 2 cloves, minced
• Paprika - ½ tsp
• Brown Rice - 2 cups, cooked
• Parsley sprigs - to garnish

Method

1. Dredge each chicken breast with seasoned flour, and shake off the excess.
2. Heat the olive oil and butter in a pan, and fry the chicken, browning well on either side. Remove and keep warm.
3. To the same pan, add the garlic, and sauté till sizzling, then add the wine and stock, and bring to a boil.
4. Reduce and simmer till slightly thickened, then add the lemon juice and zest, the capers, artichoke hearts, salt, paprika and pepper.
5. Slip in the chicken breasts, and simmer for another 2 to 3 minutes.
6. Place a portion of brown rice on a plate, then top with chicken piccata with capers and artichokes. Garnish with a sprig of parsley and serve immediately.

There are variations to this recipe, such as the chicken piccata recipe with capers and mushrooms; simply replace the artichoke hearts with two cups of button mushrooms, and follow the same recipe. When you're strapped for inspiration and are looking for a delicious but simple dinner dish, chicken piccata with capers will fit the bill to a tee.