Chicken Piccata is a classic dish that you can find on many restaurant menus across the country. Its so quick and easy to make, so why not make it at home? There’s no reason not to have a restaurant quality meal at home on a weeknight!<\/p>\n\n\n\n
When I make chicken piccata, I like to use boneless skinless chicken thighs, instead of chicken breasts. Personally, I think chicken thighs have more flavor. The chicken is pounded, lightly dredged in flour and saut\u00e9ed with just a little olive oil in a skillet. Next, I make a sauce of lemon juice, chicken stock and capers to complete the dish. Some cooks like to add white wine, but the sauce is still very flavorful without it. <\/p>\n\n\n\n
Of course, you can put piccata sauce on other types of protein like thinly sliced veal or pork if you like. Veal piccata is the more expensive cousin of this dish. I do love veal, but the chicken is actually more flavorful and abundantly more affordable than veal.<\/p>\n\n\n\n
Chicken Piccata is a very versatile entr\u00e9e. It makes for a great date night dinner, but can also be relatively easy to serve to a group of friends or family. Another advantage of using chicken thighs is that they can be kept warm without drying out.<\/p>\n\n\n\n
This recipe will make a generous amount of the picatta sauce. It goes great over traditional pasta shapes like spaghetti and linguini. The addition of a salad or some saut\u00e9ed spinach with lemon and garlic will provide you with a complete and well rounded dinner. <\/p>\n\n\n\n