Daylight savings time is here and, finally, some signs of Spring are starting to pop up even though there’s still a little snow on the ground. Since we’re entering that awkward “in between” time we wanted to prepare a dish that would span the seasons…kind of like that perfect outfit that bridges the divide between winter and spring, the one you can wear when you don’t know what to wear. This dish has the bright citrusy flavors of spring while still holding on to some rich, comfort food elements of winter. (Translation: it has butter.) We were speechless at how good this is…and it is SO easy, even for a weeknight. The chicken is juicy and perfectly cooked and the sauce is bursting with flavor from the lemon, garlic, white wine, and capers.
In case you’re wondering, ‘Piccata’ is a method of preparing food…the meat is sliced, coated, sautéed and served in a sauce. Try this if you’re looking for a spring-y dish for a chilly night!
This wine fit the bill. I can’t say it was the best Pinot Grigio I’ve ever had but it was solid and perfect with the meal. It’s bright and citrusy with a clean crisp finish as you would expect from a Pinot Grigio. It’s floral and fruity as well…I picked up flavors of green apple and pineapple. A good wine for spring and definitely perfect with Chicken Piccata!
This was the perfect beer to pair with chicken piccata! The beer is brewed with lemongrass, lemon peel, and ginger. The lemon and ginger compliment the lemon zest in the chicken piccata perfectly while the dry and peppery finish that the saison style yeast provides helps to wash the rich dish down. While this isn’t the best saison I have ever had I can’t think of a better beer to pair with this dish.
Adapted from this recipe
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 shallot, finely chopped
1/3 cup fresh lemon juice
1/2 cup chicken stock
½ cup white wine, we used Pinot Grigio
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the shallot and garlic and saute for 1 minute. Then pour in lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.