Delicious Chardonnay Chicken Piccata Recipe
Hark! My dear friends, doth thou crave for an easy yet exquisite dish that shall appease thy taste buds and delight thy senses? Verily, I have a recipe for thee – the delectable Chardonnay Chicken Piccata.
This dish is a wondrous combination of succulent skinless boneless chicken breast halves, dredged in all-purpose flour and cooked in a simple pan sauce made with butter, white wine, and a bright citrus herbal notes from lemon juice. The addition of capers to the sauce adds an exceptional tangy flavour to the piccata recipe, making it one of the best chicken piccata you will ever taste.
Ah! And fear not, for this recipe is quick and easy to make. In just 30 minutes, you will have yourself a meal fit for kings and queens.
Moreover, my dear readers, this Chardonnay Chicken Piccata recipe is versatile in the sense that it can be paired with different side dishes or savoured by itself. Whether it be pasta or a vegetable medley, this Italian-inspired dish complements them all.
So come hither, and let us indulge in this tantalising Chardonnay Chicken Piccata recipe. I promise thee that it shall satiate thy appetite and bring joy to thy taste buds.
Why You’ll Love This Recipe
Hear ye, hear ye! Come one, come all and gather around. The time has come for me to speak of a dish that will tickle your taste buds and leave you wanting more. Introducing the Chardonnay Chicken Piccata recipe – the perfect blend of flavors that will make you fall in love at first bite.
If you fancy a meal that’s quick and easy to make, yet packed with bright citrus and herbal notes, this chicken piccata recipe is the one for you. The dry white wine, along with freshly squeezed lemon juice, makes for a saucy delight that’ll leave your mouth watering. Plus, the addition of capers and butter only serve to enhance the already amazing mix of flavors.
And don’t forget about the chicken breast – pounded thin so it cooks in no time at all, leaving it tender and succulent. With just a sprinkle of garlic powder, sea salt, and fresh ground black pepper, the dish is bursting with an added layer of flavor to every bite.
But what really sets this dish apart is the use of Chardonnay – it adds an extra special touch to the already delicious piccata sauce. The Martellotto Chardonnay is particularly good in this recipe, its perfect balance between crisp acidity and creamy smoothness elevating this dish to new heights.
So if you’re looking for a flavorful dish that’s incredibly easy to prepare in just 30 minutes, look no further than the Chardonnay Chicken Piccata recipe. Whether you serve it over pasta or enjoy it on its own with a glass of your favorite Pinot Grigio or Sauvignon Blanc, this dish is sure to become your new favorite go-to for any night of the week. Trust me when I say, once you try it, you’ll be hooked on this chicken piccata super quick!
Ingredient List
Here are the ingredients to make Chardonnay Chicken Piccata:
- Boneless skinless chicken breast halves – 4 pieces of boneless chicken breasts.
- All-purpose flour – 1/4 cup. It is used for coating the chicken.
- Sea salt – 1/4 teaspoon. It is added to season the chicken.
- Fresh ground black pepper – 1/4 teaspoon. It gives a spicy flavor to the dish.
- Garlic powder – 1/4 teaspoon. It adds garlic flavor to the chicken.
- Olive oil – 2 tablespoons. It is used for cooking the chicken for a crispy finish.
- Butter – 2 tablespoons. It is used for making the piccata sauce.
- White wine (Chardonnay or Pinot Grigio or Sauvignon Blanc) -1/2 cup. It gives a bright citrus and herbal notes in the piccata sauce.
- Chicken broth – 1/2 cup. It is used as a base for piccata sauce.
- Lemon juice – juice from two lemons. It gives tangy taste to the sauce made with butter, capers and white wine.
- Capers with their brine – 2 tablespoons, drained and rinsed under running water. Capers are added to bring some depth and saltiness in the dish.
Note: You can use chicken breasts instead of skinless boneless chicken breast halves, but it would need flattening before using them in this recipe
The Recipe How-To
Step 1: Prepare the Chicken
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Pound the chicken breasts: Place the boneless chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
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Season chicken breasts: Season the chicken breasts with 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper. Dredge them in all-purpose flour and shake off any excess.
Step 2: Cooking the Chicken
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Heat oil in a pan: Heat a large pan over medium-high heat and add 2 tablespoons of olive oil.
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Cook the chicken: Add the chicken breasts to the pan and cook for 3-4 minutes each side, or until they are golden brown.
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Remove chicken from the pan: Once cooked, transfer them to a plate and cover with foil to keep them warm.
Step 3: Prepare Piccata Sauce
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Deglaze the pan: Using the same pan, reduce heat to medium and the garlic clove, sauté until fragrant. Pour in 1/3 cup of white wine (such as chardonnay or pinot grigio) and scrape up any brown bits from the bottom of the pan with a wooden spoon.
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Formulate sauce: Add 1/2 cup of chicken broth, increase heat to high, and bring to a boil. Allow it to reduce slightly before whisking in 2 tablespoons of butter, stirring continuously until it melts. Then add in a mixture of 2 tablespoons of lemon juice, and continue whisking for about 1 minute until slightly thickened.
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Throw in capers: Stir in capers, season with additional salt and pepper to taste.
Step 4: Serve your Piccata Dish
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Return cooked chicken into piccata sauce in the pan, gently spooning the sauce over the chicken until warm.
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To serve, place chicken on plates and spoon piccata sauce over the chicken. Garnish with chopped fresh parsley, if desired.
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Serve it with pasta, or as a main entree alongside steamed veggies, roasted potatoes, or a salad to make it a hearty and delicious meal. Now you know how to make this easy, flavorful recipe for chicken piccata!
Substitutions and Variations
Verily, the beauty of cooking is the freedom to improvise and make substitutions based on one’s taste and preference whilst still maintaining the integrity of the dish. Fear not for I have some suggestions for you.
– Chicken: If you do not have boneless, skinless chicken breast halves, fear not for there are other substitutes that you can use such as skin-on chicken breast, chicken thighs or even turkey cutlets.
– Wine: Whilst Chardonnay is a good choice of wine for this recipe, feel free to substitute with Pinot Grigio or Sauvignon Blanc when making the sauce.
– Pasta: Whilst this recipe goes well with pasta, you can switch it up and serve with rice or garlic mashed potatoes as sides.
– Piccata Sauce: Traditionally, piccata sauce is made with capers, butter, white wine and lemon juice. However, feel free to add garlic cloves or reduce the amount of butter in your sauce for healthier options.
– Chicken Francese: If you’re feeling adventurous, try Giada De Laurentiis’ take on chicken francese with a lemon-caper sauce. The method is similar to piccata but instead of flouring and dipping the chicken in egg whites, dredge them in all-purpose flour followed by an egg wash before frying.
Bon appétit!
Serving and Pairing
Once your chardonnay chicken piccata is done, it’s time to serve and pair it with the perfect dish. This chicken dish is a great option for dinner parties since it’s easy to make and fancy-looking. You can garnish it with some lemon wedges, parsley, and capers that complement the bright citrus flavors of the sauce.
You can serve this chardonnay chicken piccata with a variety of side dishes, but some of my favorites are roasted vegetables, mashed potatoes, or a simple green salad. The best part about this dish is that you can pair it with the same chardonnay that you used in the recipe.
Chardonnay is a dry white wine that has fruity and herbal notes. It pairs perfectly with chicken dishes that have a creamy texture or a light sauce. For this reason, chardonnay is an excellent option for pairing with your chicken piccata dish.
If you prefer a lighter wine, you can also pair this dish with pinot grigio or sauvignon blanc. These wines have refreshing acidity and fruity flavors that match the bright citrus notes of the sauce in this recipe.
Overall, this chardonnay chicken piccata is an excellent addition to any dinner table. It’s easy to make and paired with the right sides and wine, can impress all your guests. So why not give it a try and enjoy a delicious meal?
Make-Ahead, Storing and Reheating
Ah, make-ahead, storing, and reheating! It’s important to get these steps right to make the most out of your chardonnay chicken piccata dish. If you’re planning to serve this meal at a later time or store it for future use, here are some tips to ensure its longevity and freshness.
To make ahead, prepare the chicken piccata as directed in the recipe. Once you finish cooking the piccata chicken, allow it to cool down before storing it. Place it in an airtight container and refrigerate for up to three days or freeze for up to three months. When ready to reheat, thaw the frozen chicken piccata in the refrigerator overnight and then reheat in a skillet over low heat until warmed through.
To store any leftover chardonnay chicken piccata dish, transfer it to an airtight container and store it in the refrigerator for up to three days. You can easily reheat this dish in a saucepan on medium-low heat until heated through. Alternatively, you can microwave each serving for about two minutes while covered with a damp paper towel.
For best results, we recommend making the sauce ahead of time and storing it separately from the cooked chicken breasts. Upon reheating the cooked chicken, you can quickly whip together the sauce by melting butter into a skillet over medium-high heat before adding garlic, lemon juice and salt, then stirring in white wine before simmering down for 3-5 minutes.
As with any other leftovers or pre-cooked meals, make sure that they are warmed thoroughly before consumption. Proper storage and reheating not only guarantee food quality but also save you time and reduce food wastage. Enjoy your perfectly stored chardonnay chicken piccata anytime – bon appétit!
Tips for Perfect Results
Making a chardonnay chicken piccata dish is not as difficult as it looks. The secret lies in the little details, from the ingredients to the cooking techniques. Here are some tips to consider for a perfect result:
1. Pound the chicken breast halves evenly
Pounding the chicken breast halves equally will make sure that they cook evenly, preventing them from becoming dry or overcooked.
2. Season the chicken breasts thoroughly
Seasoning the chicken with salt and pepper before dredging it in flour will provide it with more flavor and make it tastier.
3. Use all-purpose flour
All-purpose flour works best for dredging as it provides a crispier crust when sauteed.
4. Saute the chicken over medium-high heat
Cooking on medium-high heat is essential to give your chicken that golden brown crust and keep the meat tender and juicy.
5. Don’t overcrowd the pan
Cooking too many pieces of chicken at once can cause them to steam instead of saute, so take care not to overcrowd the pan.
6. Make sure the sauce is thickened enough
The piccata sauce should have a velvety consistency without being too thick or runny. If you find that your sauce is too thin, you can add flour and water kneaded separately for thickening.
7. Serve immediately after cooking
Chardonnay chicken piccata is best enjoyed right after cooking while it’s hot, crispy and with all its flavors intact.
By following these simple tips, you will be able to cook tender and delicious Chardonnay Chicken Piccata every time!
FAQ
Now, let’s move on to the frequently asked questions about this Chardonnay Chicken Piccata Recipe.
Can you use Chardonnay for chicken piccata?
One of my favorite pairings for a creamy Chardonnay is with a luscious piccata sauce. The creamy texture and medium-bodied nature of the Chardonnay make it a perfect match for the richness and acidity of the sauce. The wine’s medium acidity is also a great balance to the sharpness of the lemon in the sauce. Overall, this pairing is a match made in heaven for those who enjoy a touch of creaminess in their wine and food.
What white wine is best for chicken piccata?
If you are planning to indulge in a plate of Chicken Piccata, I can suggest a few wine pairings that will make the most out of your dining experience. The bright citrus and herbal notes of a Sauvignon Blanc would create a perfect balance with the lemon and parsley notes in the dish. If you prefer something with a crisp minerality and citrus notes, then a Pinot Grigio or Pinot Blanc would be a great choice. But if you are looking for something pocket-friendly yet unique, then you can give Vinho Verde a try.
Why is my chicken piccata bitter?
When preparing piccata, it is advisable to use lemon slices to add flavor to the sauce, but avoid consuming the rind as it tends to be bitter. Additionally, if the chicken is overly browned, it can give the dish a burnt or harsh taste, resulting in undesired bitterness in the sauce.
What is chicken piccata sauce made of?
Preparing chicken piccata is effortless since it involves flattening chicken breasts and making a pan sauce using capers, butter, white wine, and lemon juice. This dish is perfect for those who want a speedy yet delectable meal.
Bottom Line
In conclusion, the chardonnay chicken piccata recipe is an excellent choice for those who love easy and delicious-to-prepare meals. The bright citrus and herbal notes of the chardonnay create a delicious pan sauce made with butter, garlic, lemon, and capers that compliment the flavors of the chicken perfectly.
Whether you are planning a romantic dinner at home or simply want to whip up something quick and easy for your family or friends on any given night, this chardonnay chicken piccata recipe is guaranteed to impress your guests. It has everything you need for a flavorful and satisfying meal.
So why not try it out? You’ll be amazed at how simple it is to make this dish, and the results will be well worth it. Serve it over pasta or alongside some roasted vegetables to complete the meal.
In summary, this chardonnay chicken piccata recipe is sure to become a favorite in your household. It’s versatile, easy to make, and pairs perfectly with your favorite dry white wine like pinot grigio or sauvignon blanc. So grab some boneless, skinless chicken breasts and give it a try today! Bon appétit!
Chardonnay Chicken Piccata Recipe
Ingredients
- 4 boneless skinless chicken breast halves, pounded thin
- 1/4 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup white wine (I use a Chardonnay)
- 2 1/2 tablespoons lemon juice
- 1 garlic clove, minced
Instructions
- Combine the flour, salt, pepper, and garlic powder on a pie plate.
- Melt the butter in a large skillet.
- Dredge the chicken in the flour mixture and place in the hot skillet.
- Cook about 8 minutes, turning once, until lightly browned on both sides.
- Remove to a plate, and cover to keep warm.
- Add the wine, chicken broth, lemon juice and minced garlic to the skillet.
- Bring to a boil, scraping the pan to bring up the browned bits on the bottom.
- Return the chicken pieces to the pan, cover, reduce heat to medium low, and simmer for 10 minutes.
- Serve by placing a chicken breast on top of a serving of rice or angel hair pasta, and spoon sauce generously over top.