Chicken Piccata
My husband and I recently celebrated our one year wedding anniversary which is absolutely wild for multiple reasons! And while we have been dating for eight years, I realized celebrating a wedding anniversary is sort of a big deal! And surviving year one of marriage in 2020? I feel like we can do anything now!
So what did we do to celebrate such a special occasion? Cook ourselves dinner at home, of course! And my special request from Cole for the special evening was none other than one of my favorite date night meals, chicken piccata.
Cole made me chicken piccata back in the early days of our relationship. Such a simple yet flavor-packed meal, it’s an easy dish almost anyone can make and one so delicious it’s a real date night treat. While I swoon for any succulent chicken dish, the star of this recipe is the lemony, bright and bold sauce featuring fresh lemon juice, capers, butter and white wine.
Top it off with fresh parsley and serve over creamy mashed potatoes or plain buttery noods for the perfect date night meal.
Chicken Piccata
Ingredients
1 pound boneless, skinless chicken breasts
Kosher salt
1/2 cup flour
4 tablespoons extra virgin olive oil, divided
4 garlic cloves, roughly chopped
1/3 cup dry white wine, like Chardonnay
1 tablespoon drained capers, roughly chopped
4 tablespoons butter
Juice of one lemon
Chopped parsley, for garnish
Directions
Butterfly chicken breasts and lightly pound between sheets of plastic wrap to ensure even thickness, about 1/2 inch thick. Season with salt. Place flour in a shallow bowl or plate. Coat chicken in flour, shaking off any excess and transfer to a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches being sure to not overcrowd the pan, cook chicken for about 2 minutes, until golden brown. Flip and cook other side for just another 30 seconds until just cooked through. Transfer to a clean plate.
Add garlic and remaining olive oil to the skillet. Cook, stirring often for about 2 minutes - don’t burn the garlic! Add the wine and capers and cook, scraping brown bits that get stuck to the bottom of the skillet. Cook for about 3 minutes until liquid is almost completely evaporated. Add 1/4 cup of water, followed by butter. Stir vigorously to emulsify the sauce.
Return chicken to the skillet and cook for another 2 minutes until sauce is thickened. Remove from heat and pour over lemon juice. Season to taste with salt and garnish with parsley. Serve with pasta or mashed potatoes, spooning over as much sauce as your heart desires!
