This simple chicken pickle recipe with lemon-caper sauce is a classic that you will find on the menu of almost every Italian restaurant and it can be made in just 20 minutes, it is one of my favorite home-recipes.
Easy Chicken Piccata No Capers
“I have a very simple chicken dinner recipe,” no one ever said. And you guys agree, the more healthy the taste the better. Not grammatically correct, but it tastes good.
Seems like there’s nothing to cook for dinner, this simple chicken pickle recipe is one I can always pull from my magic hat and wow my family with dinner at the table in 20 minutes.
Because no one ever said they didn’t want a quick dinner.
What is the pickle sauce made of?
This chicken pickle recipe is made up of a combination of some very simple ingredients that when put together make a dish that is light, bright and completely addictive. The key word here is a word: simple.
Slowly served with thin scallops of veal, but I’m subscribing to this picka recipe between lightly floured and fast-fried chicken. The top tangy sauce is made with lemon, chicken broth or wine, capers and butter. No need to add extra ingredients to this dish-up fancy – garlic, lentils, tomatoes, mushrooms. I save for my chicken pickled pasta
Here’s what’s going on with the chicken pickle sauce:
Chicken breast meat
Cell salt and pepper
Always purpose flour
Chicken broth or white wine
How to make chicken pickle
Use boneless chicken breasts for chicken pickle. We all know that boneless chicken breasts can be a bit annoying on their own, but it’s not on the cards here. Thanks to the generous season and a quick fry, this chicken is moist and flavorful. Use organic, boneless and skinless chicken breasts and trim off any extra pieces from the chicken.
To create a thin scallop, cut the chicken breasts in half lengthwise. Use a thin, sharp knife to cut the chicken breast in half to make two thin scallops. A thin breast cooks quickly and stays moist.
Season generously with kosher salt and freshly ground black pepper. Seasoning flavor is added on both sides of the chicken breast so don’t be too shy. To finish the work it is a little kosher salt and freshly ground black pepper.
Dredge lightly. Once the chicken is cooked, give the chicken a quick dredge of ubiquitous flour to create a light crust.
Tip: Use only one hand to dredge the flour so that the other is clean, avoiding two gummy hands instead of just one.
How to fry chicken pickle
For quick frying of chicken breasts, use a large stainless steel or cast iron skillet. Avoid using a non-stick pan. To create the flavor, you want to leave the bits at the bottom of the pan for the chicken pickle sauce. A non-stick pan cannot make those bits.
When frying, I use a combination of butter and oil. The oil softens the butter so that it does not burn and the butter adds that golden color and flavor to the chicken. If you are worried about excess fat, start by adding less of both and add more as needed. But do not exclude one or the other for best results.
How to make pickle sauce
This smooth, lemon sauce won the award for the easiest you will cook all week which takes no less than 5 minutes to make taste again, we find this super easy, and mess is almost impossible.
Put the picker in your pickle with lemons and capers. Not familiar with capers? They are flower buds imported from Italy and available in the olive section of your grocery store. These are tastefully little flavored blasts and wonderfully paired with lemons.
There is no alternative to pickle sauce capers? If you don’t have capers, try chopped, green olives instead.
Tips for making the best chicken picka
To speed up the cooking process, cut the chicken breasts in half lengthwise to create a thin tenderline or cutlet. This is a great simple technique that works every time for quick cooking and juicy chicken. Use a thin, sharp knife to facilitate this task – this is my favorite knife for this task. Some recipes suggest killing chicken. I found it an extra step that is not needed if the breasts are cut in half.
Cook the chicken in two batches. To avoid steam instead of browning, don’t overcook the chicken pan during frying. To keep the chicken warm as the next batch cooks, place it in a tent or in a 200 ° foam oven separately with aluminum foil.
How to eat hard lemon juice
And if your lemons seem hard or under-ripe, microwave them in HIGH for 15-30 seconds to get the most juice out of them.
What kind of wine should I use?
Any dry white wine such as Pinot Grigio will do. Choose a drink you actually drink, not any cooking wine
Can I use chicken thighs?
You can, but Italian chicken is best with pickled breasts. If the chicken uses thighs, it may take more or less time to cook them – it depends on how thick they are.
What to serve with the chicken pickle
This dish is perfect for quick Saturday night meals and plates straight from the pan, or put it on a platter and serve for Sunday dinner. Here are the servers I’m doing as well:
And when the rest is left, I reheat the chicken pickle to serve for dinner the next night or make a simple lunch sandwich or slice it on top of my favorite salads.