I'm new to the caper scene. I avoided them for years because I was convinced that briney taste would be similar to olives which used to be too intense for me. With capers, there's just enough tang and I love them now. But the salty, briney caper, when paired with butter, lemon, white wine, chicken broth and parmesan is a revelation! Everyone should know how to make perfect chicken piccata.
Lemony, Buttery Chicken with Garlic and Wine? I'm In!!
First of all, chicken piccata is remarkably easy to prepare and I know that I lot of people shy away from it because it looks complex. It's really not. There are only a handful of ingredients and once you make this a few times, you won't even need to look at the recipe anymore.
Lemon chicken is a favorite around our house and when you add that simple, yet luxurious sauce to the mix we can't get enough of it. Here's the thing: plenty of chicken piccata recipes have you choose between adding either wine or chicken broth to make the sauce. I say: why not use both? Really, all that happens when you use both is that your chicken piccata tastes even better! Wine and chicken broth is a great start to a sauce - simple ingredients that can really elevate your flavors.
Making Chicken Piccata with Leftovers in Mind is great for smaller households
This was a great dinner for two and we had plenty of leftovers for our lunches. I'm usually cooking with leftovers in mind, so I regularly make more than we need for one dinner. Why spend money eating out lunch when you can cook delicious food for yourself? If you're looking for other lemony chicken dishes you should check out my Rosemary Lemon Garlic Chicken with a yummy zuccini/carrot/feta side dish. Also, once you get the hang of making chicken piccata, a very similar technique is used to make my awesome Creamy Chicken Marsala.Print