Straightforward Hen Piccata

Hen Piccata is considered one of my all-time favourite dishes, and it’s SO simple to make! Hen breasts are flippantly browned and simmered in a shiny lemon caper white wine sauce. Serve over pasta or with crusty artisan bread.

Holly’s Recipe Highlights: Hen Piccata

It is a restaurant-quality dish that comes collectively rapidly.

It makes use of easy elements that I all the time have readily available.

It appears fancy, however it’s truly fairly simple to make!

The sauce is shiny and flavorful with lemon, capers, and wine (or broth).

Whole Time: 50 Minutes Serves: 4 Cooking Methodology: Stovetop

What Is Hen Piccata?

Piccata is a dish with meat in a buttery lemon caper sauce. It is a rooster piccata recipe, nonetheless, it may also be made with veal or shrimp (you’ll discover a 20-minute shrimp piccata in my cookbook). The sauce is vibrant however delicate, so I favor to serve it with thinner pasta reminiscent of angel hair or gentle linguine.

Ingredient Notes

chicken , capers , parsley , lemon , oil, broth and seasonings to make Chicken Piccata with labels

Hen: Select small, skinless, boneless rooster breasts for this recipe. You too can use rooster cutlets or boneless skinless rooster thighs on this recipe.
Broth: Hen broth is the bottom of this piccata sauce, including taste whereas balancing the lemon so it’s not overpowering. A easy butter and flour roux thickens it up.
Lemon: Recent lemon provides one of the best taste, I additionally add zest to the flour combine.
Capers: Capers have a tangy, briny, salty taste and are scrumptious. You’ll be able to change capers with chopped inexperienced olives, chopped artichoke hearts, or perhaps a very small quantity finely chopped anchovy.
Wine: Select a dry white wine like pinot grigio or change the wine with extra broth.

Learn how to Make Hen Piccata

The Hen: Pound the rooster and dredge it within the flour combination. Brown it on either side in a big skillet or braiser.
The Sauce: Add the flour and butter to the pan. Slowly add the broth. Then add the lemon juice, capers, and wine. Simmer till thickened.
The Ultimate Contact: Add the rooster to the sauce till heated by.

Holly’s Useful Hen Picatta Suggestions

If the rooster breasts are round 6oz every, gently pound to ½-inch thick. In the event that they’re bigger, you possibly can minimize them in half crosswise earlier than pounding. This can assist them to cook dinner rapidly and evenly.

To pound rooster, place the rooster on a chopping board and canopy it with plastic wrap (to keep away from splatter). Use the flat aspect of a meat tenderizer or a rolling pin to softly pound the rooster.

Pan-frying in batches helps the rooster to brown higher.

This chicken piccata recipe combines golden chicken cutlets with a buttery lemon caper sauce that tastes polished but remains practical for home cooking. A light flour coating helps the chicken brown and gives the sauce a smooth texture. The sauce is built with broth, dry white wine, fresh lemon juice, and capers in the same pan. Pin this recipe for tonight’s dinner. #spendwithpennies

What to Serve With Hen Piccata

Pasta: Hen piccata has a scrumptious buttery lemon sauce, and it’s nice over a protracted, skinny pasta like angel hair or spaghettini.
Different starches: It may also be served with mashed potatoes, rice, noodles or an enormous chunk of crusty bread for dipping (for those who haven’t tried my simple artisan bread, it’s a favourite).
Veggies: I like to pair this simple rooster piccata recipe with a recent inexperienced veggie like broccoli, asparagus, inexperienced beans, or Brussels sprouts.

Storing Leftovers

Retailer leftovers in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 4 months.

Extra Straightforward Hen Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook dinner Time 30 minutes

Whole Time 50 minutes

Utilizing a meat mallet, gently pound every rooster breast to ½-inch thick. See notes for bigger rooster breasts.
Mix ½ cup all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip every rooster breast within the flour combination, shaking off any extra.
In a 10-inch skillet, warmth the olive oil over medium-high warmth. Cook dinner the rooster in two batches for 4 to five minutes per aspect or till flippantly browned and cooked by (165°F). Take away from the skillet and put aside to maintain heat.
Scale back the warmth to medium and soften the butter in the identical skillet. Whisk in 1½ tablespoons flour, scraping up any brown bits, and cook dinner for two minutes.
Progressively add the rooster broth, whisking till easy after every addition.
Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking sometimes.
Add the rooster again into the skillet, and simmer within the sauce for two to three minutes or till heated by. Season with salt and pepper to style.
Stir within the chopped parsley and serve.

Hen: If the rooster breasts are very massive (over 7oz), minimize them in half crosswise and pound to ½-inch thick if wanted. It may be changed with rooster thighs or veal—alter cooking time as wanted.
Sauce: Use recent lemon juice for one of the best taste. Capers will be changed with finely chopped inexperienced olive if desired.
Serving: I like rooster piccata with a skinny pasta like linguini or angel hair pasta. It may also be served with mashed potatoes or rice. Serve with roasted asparagus, steamed broccoli, or roasted cauliflower pair nicely.
Recent minced garlic will be added to the butter within the skillet if desired.
Leftovers: Maintain leftovers in an hermetic container within the fridge for as much as 4 days.

Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Hen, Dinner, Entree, Essential Course

Delicacies American, Italian, Mediterranean

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