Tailoring Chicken Piccata for our taste
I stumbled across a Chicken Piccata recipe and it occurred to me, this was a dish I had not made a for very long time. It is not unlike me to slightly change new recipes. Sometimes because I am missing a specific item the recipe calls for or because someone isn’t fond of a particular ingredient. It’s all about creativity in the kitchen.
This Chicken Piccata recipe is a product of my switching things up a bit. I have noted my substitutions and listed the original at the end. The biggest change is using Orange Juice in place of the called for Lemon Juice. I have made it both ways and the Orange Juice is clearly the winner here!
Enjoy and use the comment section below to let me know what you think!
Serve Chicken Piccata with your choice of rice or pasta. Uncle Ben's Balsamic Wild Rice adds a perfect side that complements the Chicken. Add your favorite vegetable or vegetable medley and a glass of Chardonnay.
Quick and easy, but tastes gourmet!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 skinless, boneless chicken breast halves
- cayenne pepper to taste
- salt and ground black pepper to taste
- all-purpose flour (for dredging)
- 3 tblsp. olive oil
- 1 tblsp. capers, drained
- 1/2 cup white wine
- 1/4 cup orange juice**
- 1/4 cup chicken broth**
- 3 tblsp. cold unsalted butter, cut into 1/4 inch slices
- 2 tblsp. Italian parsley chopped
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour, shake off excess
- Heat olive oil in a skillet over medium-high heat. Place chicken in pan, reduce heat to medium, and cook until browned and cooked through, approx. 5 minutes each side; remove chicken to a plate
- Cook capers in reserved oil, smashing them lightly, until warm, approx. 30 sec.
- Pour white wine into skillet, scrape to loosen brown bits. Cook until reduced by half, approx. 2 minutes
- Stir orange juice, chicken broth and butter into wine mixture, cook and stir to form a thick sauce, about 2 minutes. Reduce heat to low, stir parsley into sauce
- Return chicken to pan, cook until heated through, approx. 2-3 minutes.
- Serve with sauce spooned over chicken breast.
**Lemon Juice may be used instead of Orange Juice **Water may be used instead of Chicken Broth. The broth adds a fuller flavor to the sauce.