Skip to Content

Home » Chicken Piccata

Chicken Piccata

This is a sponsored post written by me on behalf of Harvestland by Perdue for IZEA. All opinions are 100% mine.

This Chicken Piccata is an easy, breezy weeknight meal. It’s full of bright lemon flavor, briny capers and cooked in a simple wine sauce that goes great with pasta and lots of fresh parsley and freshly grated parmesan cheese.

Chicken Piccata from What The Fork Food Blog

Now that it’s finally spring, I want to fire up the grill and eat all the spring foods, like asparagus – so yum. However, it’s been fuh-reezing here in New England still. Like, ridiculously cold. It’s even snowed a few times since spring started. Seriously, what the h is that.

We’re finally getting some warmer weather coming our way but I just don’t want to brave the chill (and wind) to cook outside. Lame, I know.

But making this chicken piccata dish makes me feel like I’ve got spring on a plate and I get to do all the cooking from the comfort of my own kitchen. There’s something about lemon that makes me feel like spring has sprung. Maybe it’s the bright color and a bit of wishful thinking. But I’ve also got several pounds of lemons sitting on my counter just because it “felt” like spring. And by “felt like spring” I mean it’s from the longer, brighter days. Obviously not from the weather. Ha.

Chicken Piccata from What The Fork Food Blog

This chicken piccata is so good – it’s full of bright lemon flavor, briny capers, and it’s wicked easy to make. It’s a winner winner chicken dinner (sorry, can’t help myself). You can use all chicken stock for the sauce instead of the wine but I’m partial to wine sauce. WINE in your meal and with your meal, guys. There’s nothing wrong with that.

For this chicken piccata dish, I used Harvestland® by Perdue® chicken. Harvestland® by Perdue® is all-natural with no artificial ingredients – meaning NO antibiotics, they’re fed an all-vegetarian diet with NO animal by-products and are raised cage free. And they come from farmers right here in the US. It’s chicken I can feel good about feeding to my family and you can feel good about it too.

undefined

Harvestland® by Perdue® has fresh and fully cooked turkey, chicken and pork products available at Walmart.

You can read more about it here –>  Eat Like Your Ancestors.

I can’t wait for it to get warmer and fire up the grill to make some grilled chicken, grilled veggies, grilled everything and anything. In the meantime, enjoy this chicken piccata dish and keep dreaming of spring with me. And to all of you already enjoying nice, warm, sunshine-y spring weather, I hate you and I don’t want to hear it. Just kidding, I absolutely don’t hate you, I’m just uber jealous. Enjoy!

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this chicken piccata recipe, be sure to follow me on social media so you never miss a post:
facebook | twitter | pinterest | instagram | youtube |

email subscription for What The Fork Food Blog

Chicken Piccata

Chicken Piccata

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Chicken Piccata is an easy, breezy weeknight meal. It’s full of bright lemon flavor, briny capers and cooked in a simple wine sauce that goes great with pasta and lots of fresh parsley and freshly grated parmesan cheese.

Ingredients

  • 1 lb. Harvestland® by Perdue® thin sliced chicken breast
  • salt
  • pepper
  • 3 Tbsp gluten-free all-purpose flour
  • 4 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 1/4 C fresh lemon juice
  • 1/2 C dry white wine
  • 1 C chicken stock (gf)
  • 1/4 C capers
  • 1/2 tsp granulated sugar (optional)
  • 1/4 fresh parsley, chopped

Instructions

  1. Season both sides of the chicken with salt and pepper and dredge in the flour. Heat a large skillet over medium heat. When hot, add the olive oil and 2 tablespoons of butter.
  2. Brown the chicken on both sides, about 3-4 minutes per side depending on thickness. When the chicken is done, move to a plate and cover with aluminum foil while you prepare the sauce.
  3. To make the sauce, add the wine to the pan and scrape up any bits of chicken off the bottom of the pan. Add the chicken stock, capers and lemon juice. Taste for seasoning and add the sugar to offset some of the tartness if desired.
  4. Add the chicken back into the pan and simmer about 10 minutes, turning the chicken halfway through.
  5. Garnish with parsley before serving with pasta.
$1.00 off Harvestland Fresh or Frozen Chicken.

undefined

Visit Sponsors Site

 

This post is linked to Inspiration Monday, Made by You Monday, Two Cup Tuesday, Totally Talented TuesdaysCreate Link InspireYou’re Gonna Love It TuesdayThe SITS GirlsCreate & Share DIY and Recipe PartyGluten-Free WednesdaysWhat’s Cookin’ WednesdayAllergy Free WednesdayWine’d Down WednesdayFull Plate ThursdayShowcase Your Talent ThursdayCreate it ThursdayCrafty and Delicious PartyYour Turn To ShinePin Junkie Pin PartyGluten-Free FridaysLink Party Palooza, Savoring SaturdaysWeekend Wind-Down, Weekend Potluck and Best of the Weekend.

Chocolate Peanut Butter Cup Ice Cream Cake
← Read Last Post
Crock Pot Teriyaki Chicken from What The Fork Food Blog
Crock Pot Teriyaki Chicken
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Miz Helen

Saturday 18th of April 2015

Congratulations! Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate! Miz Helen

Jebbica

Friday 10th of April 2015

This was in my eMeals plan to make this week. I had never had it before...we LOVED it!

Sharon

Friday 10th of April 2015

Glad to hear you loved it! It's a new family favorite here too!

Miz Helen

Friday 10th of April 2015

We love Chicken Piccata, it looks fantastic! Thanks so much for sharing with Full Plate Thursday and have a great week. Come Back Soon! Miz Helen

Julia

Wednesday 8th of April 2015

I've never made chicken picata! Looks delish! Are the capers essential? I was wondering if I could sub mushrooms.

gail

Tuesday 19th of January 2016

Add the mushrooms, artichoke hearts along with 6 0z. of cooked panchetta bacon and by all means the capers.

Sharon

Thursday 9th of April 2015

Thanks Julia! The capers add a nice briny taste that the mushrooms couldn't replicate.

GiGi Eats

Tuesday 7th of April 2015

I need to try to create a piccata I can CHOW DOWN ON!! :) Because I love me some chicken and this sounds DELICIOUS!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares