Chicken Piccata Two Ways

There are many versions of this recipe and they all have two ingredients in common; lemons and capers.  This dish was especially liked by Gene and me.  I make this different ways (including a Weight Watcher’s recipe – see below) and I always wanted to try the California Pizza Kitchen’s version with a piccata cream sauce that is delicious.

I have adapted their recipe to my taste and added ideas from Black Dog Tavern in Massachusetts and my original recipe.  I have too many cookbooks and recipes that I always am collecting from magazines, online and so on; so coming up with a delicious recipe is always a challenge.

Chicken Picatta

  • boneless, skinless chicken breasts pounded thin
  • enough flour to coat the chicken
  • seasoned salt to taste
  • 1/4 tsp. basil
  • ground white pepper to taste
  • just enough olive oil to cook the chicken

Combine the flour, seasoned salt, basil and white pepper in a shallow dish.  Coat each chicken breast thoroughly.  Heat oil in a large frying pan and cook until golden brown depending on the thickness of the breasts.  Remove and keep warm while you make the sauce.

Also, prepare about 1 lb. of spaghetti or other thin noodle and set aside.

Piccata Cream Sauce:

  • 1 tbsp. olive oil (I use  less)
  • 2-3 large shallots (or onions), finely chopped
  • 3-4 garlic cloves, minced
  • 3/4 cup white wine – I use Pinot Grigio
  • 2 cups low-sodium chicken broth
  • 1/2 cup fresh lemon juice, about 1-1/2 lemons  (add more if you want a stronger lemon flavor)
  • 1-2 tsp. lemon zest (optional – for more flavor)
  • 1/4 to 1/2 tbsp. kosher salt
  • 1 cup heavy cream

Heat a heavy saucepan over medium heat; I like to use one of my copper pans.  Heat the oil and add the shallots and garlic stirring constantly for about 3 minutes.  Stir in the wine and simmer for 5 minutes.  Add the chicken broth, lemon juice, zest and salt and bring to a boil; simmer for 10 minutes.

Pour the sauce through a fine-mesh strainer; add back to the pan and whisk in the cream.

Add to the sauce:

  • 4 tbsp. unsalted butter
  • 4-6 tbsp. capers, drained and chopped
  • fresh parsley, chopped

and cook for about 2 minutes.  Next add the cooked spaghetti and toss to coat well.

  • cooked spaghetti
  • 1 lemon, sliced for garnish
  • parsley and basil for garnish

Layer the chicken breasts on one side of the plate and mound the pasta and piccata cream sauce next to the chicken.  Pour a little sauce over the chicken and garnish with parsley sprigs, or a little fresh basil,  and lemon slices.  I was just  at the Sandhill Crane Vineyards earlier in the day and  I bought some of their Pinot Grigio to have with dinner.  This is also what I used in the sauce as well.  You want your dish to taste good so do not buy cheap wine.

Recipe by cooking with aunt juju 



Weight Watcher's Chicken Picatta

  • 2 tbsp. flour
  • 1/2 tsp. salt (I like to use seasoned salt)
  • 4 (4 oz.) thin sliced boneless, skinless chicken breasts
  • 2 tsp. olive oil
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. capers (or to taste), drained and chopped
  • 1 tsp. unsalted butter
  • freshly chopped parsley

Combine flour and salt in a shallow dish and coat the chicken  breasts.  Heat oil in a large frying pan and cook the chicken until browned and cooked through depending on the thickness of the chicken breasts; remove and keep warm.

Add broth, lemon juice and capers to the frying pan and bring to a boil.  Simmer until slightly reduced.  Return chicken to pan and heat through; transfer chicken to a serving platter.  Remove skillet from heat and add butter and chopped parsley.  Pour over chicken.

Weight Watcher’s points value of 4 per 1 piece of chicken and 2 tbsp. sauce

Recipe by cooking with aunt juju

2 thoughts on “Chicken Piccata Two Ways

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