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Delicious Chicken Piccata
Hi! My name is Melissa Saavedra and I love everything there is about food! Join me as I share some of my favorite recipes.
Happy Near Year! As we begin the new year, many of us have made resolutions including myself. My goal is to try new recipes at least once a week and to play as much Mahjong as possible which has become my new obsession that I love (almost as much as food). Last Monday, I took a great piccata recipe and added my own twist on it.
In trying new recipes, I’m challenging you to flex your kitchen skills! This recipe includes deglazing and using a beurre manié, which I’ve linked for you to try!
Enjoy!
Chicken Piccata (With Cuban-Inspired Tweaks)
INGREDIENTS
- 2 large chicken breasts, sliced into 4 cutlets
- Salt & pepper, to taste
- Cuban citrus seasoning (for chicken and flour)
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup dry white wine (for deglazing)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy cream
- Mushrooms, sliced (amount to preference)
- Fresh spinach (a handful or two)
Beurre manié (for thickening):
- 1 tablespoon softened butter
- 1 tablespoon flour
Optional garnish: chopped parsley or grated Parmesan
INSTRUCTIONS
1. Prepare the Chicken
- Slice chicken breasts lengthwise into thin cutlets.
- Season generously with salt, pepper, garlic powder, and Cuban citrus seasoning.
- Add Cuban citrus seasoning to the flour, then lightly dredge the chicken.
2. Cook the Chicken
- Heat a skillet over medium-high heat.
- Add olive oil and 2 tablespoons butter.
- Cook chicken 4–5 minutes per side until golden brown.
- Remove chicken from pan and set aside.
3. Deglaze
- Remove skillet from heat.
- Add white wine to deglaze, scraping up browned bits from the pan.
4. Build the Sauce
- Return pan to heat and add:
- Lemon juice
- Lemon zest
- Capers
- Remaining 2 tablespoons butter
- Stir in the heavy cream and bring to a gentle simmer.
5. Thicken with Beurre Manié
- In a small bowl, mash softened butter and flour together until smooth.
- Whisk small amounts into the simmering sauce until desired thickness is reached.
6. Add Vegetables
- Stir in sliced mushrooms and cook until softened.
- Add fresh spinach and cook just until wilted.
7. Finish
- Return chicken to the pan.
- Simmer 5 minutes, spooning sauce over chicken, until fully cooked and flavors meld.
SERVE
Garnish if desired and serve over pasta, rice, or alongside roasted vegetables.
