Chicken piccata with the best side dishes ever! Chicken piccata is so good, and served with some of your favorite sides, it is a real family pleaser!
I can’t believe it has taken me this long to post a recipe for Chicken Piccata and what to serve with it.
I can eat chicken piccata with just about anything, but first let me tell you where this tasty recipe came from.
Chicken piccata with its simple lemon, white wine and caper sauce is a classic Italian dish.
Piccata means pounded and this chicken dish is almost always made with pounded chicken breasts.
However, this main dish is often made with pounded veal cutlets, too!
Manservant even made this with salmon, but of course he didn’t pound them!
If this is your first time making this classic dish, this recipe is an easy and delicious way to learn how!
This chicken piccata recipe is from a new local-first delivery meal kit service in the Denver area called Spade and Spoon.
This isn’t just any meal kit service-there are so many, and honestly I haven’t paid them much attention until now.
What attracted me to this delivery service was the fact that the majority of ingredients included with your choice of meals are all from local suppliers.
Truth be told, this business was started by an architect and her husband who became a farmer, all to serve better food to their young daughter and friends.
Yeah, it does sound a bit odd-except for the part about wanting to feed better food to their child.
Isn’t that all something we want to do?
So it was that this architect started a meal kit delivery service in the Seattle and Portland areas and WOOHOO! This service took off.
Just wish I would have thought of this first!
With box themes including Vegetarian, Family Classics, and Gluten Free meals, you can also custom design your own box.
Each purchase supports local farmers, ranchers, makers, and bakers, providing them better access to stable markets, fair prices and distribution efficiencies.
With Acme Farms and Kitchen-her company in the NW- Joy has utilized over 70 local producers.
How cool is that?
Everything I ever heard about all those other services was a turn-off for me.
Packaging, shipping, food that doesn’t taste good, lots of plastic bags was something I wanted no part of.
But after sampling several meals from Spade and Spoon I thought I can really get into this.
You all know I love to cook, but I have to admit sometimes it is pure drudgery and though I like sitting down to eat it isn’t always fun thinking about what to make for dinner.
Ask Manservant what he wants and he gives me some stupid comment.
“Make chicken”, he says. “I could go for prime rib”as if I’ve ever made that.
“You want me to just pick something up?” he asks, trying to be helpful?
Well, frankly this sh– gets old!
Having a few meals that I don’t have to think about-delivered fresh to my door in a big green bag, is perfect on those days when I’ve been banging the keys too hard.
Choosing those meals once a week is even better. There is always something that sounds so good!
This week not only did I receive chicken piccata with fresh pasta from Sfoglina, I also made the best wild mushroom pizzas
and a super duper beet, apple and walnut salad with the best fresh and creamy Farmstead blue cheese.
No going to the grocery for the things I forgot!
All I had to do was follow Spade and Spoon’s recipe and bada-bing bada-boom, dinner was on the table.
Yes, I could get into this!
Even one garlic clove or one shallot is just thrown into the bag-no extra paper or plastic if possible.
And when you order more, put all the containers into the green bag, leave it by the door and they will carry it away to refill and use again.
What an excellent addition to Denver and I urge you to check out my GIVEAWAY, if you live here or in Portland or Seattle!
Do not miss out on this service. You will love it.
Not only that, I love discovering new suppliers from the Denver area.
As one who loves taking field trips to groceries or markets all over town, I love the fact that Spade and Spoon found them for me.
Don’t have a Spade and Spoon?
Even if you didn’t have all the ingredients delivered for chicken piccata it doesn’t mean you can’t indulge.
It’s so easy to make and some of you may even have all the ingredients on hand.
Just thirty minutes, and you can put this delicious dish on your table tonight!
So let’s get started on Spade and Spoon’s chicken piccata recipe:
I used chicken tenders, so no, I didn’t have to pound!
However, if you are using boneless, skinless, chicken breasts, slice them through the middle to end up with two pieces.
Sometimes you end up with a monster of a chicken breast, so in that case you may want to slice that mother into three pieces
Yes, butterfly those chicken breasts!
Pound those chicken breasts.
Try to pound them evenly so they all cook in the same amount of time.
Dredge each chicken piece into seasoned flour.
Heat your large skillet on medium-high heat with a combination of butter and olive oil.
When it is sizzling, add some of the dusted chicken and cook until lightly golden brown on both sides.
Remove to a plate, tent with aluminum foil, and cook the rest of the chicken.
After removing the second batch of chicken, add another tablespoon of olive oil and butter and a bit of diced shallots.
No shallots? Garlic also works well.
Once they are softened add in the white wine and scrape up all the browned bits from the bottom of the pan.
Once the wine has almost cooked away, add the chicken broth.
Cook until it has reduced by about half.
Stir in the lemon juice and capers, then add back the chicken cutlets, tossing to coat.
No capers on hand? A briny, green olive packed in water could work.
(Capers add a salty, citrus, floral flavor to the lemon caper sauce and are actually the flower buds of the plant.)
The sauce will thicken considerably and don’t forget to check for seasoning.
You will probably need more salt and black pepper.
Simmer the mixture for a minute, add in some of the pasta water to loosen up the sauce, and then transfer to a platter and sprinkle with parmesan cheese and some fresh parsley.
Don’t forget there is no such thing as too much extra sauce.
A sprinkle of lemon zest can’t hurt or just cut some lemon slices or lemon wedges to serve on the side, in case anyone wants a fresh squeeze.
Don’t know what to serve with Chicken Piccata? Just keep reading!
Chicken Piccata with the best side dishes ever: Need some ideas for a great side dish?
Spade and Spoon sent a lovely bunch of broccolini which was perfect, but sauteed spinach or this simple spinach casserole, green beans or green bean salad, baby carrots or regular broccoli would also taste great.
Roasted cauliflower would be good too.
If you are making pasta to go with your chicken piccata, just throw the veggies into the boiling water towards the end of the pasta cooking time and that way you don’t need an extra pot!
Spade and Spoon provided me with fresh pasta from Sfoglina, but angel hair pasta, spaghetti or even lemon garlic herb rice makes a perfect side dish.
With this simple recipe it’s hard to go wrong, but just make sure your side dish is something that works well to help devour that zingy lemon caper chicken piccata sauce.
Even smashed potatoes or mashed potatoes, roasted potatoes or basmati rice, are a great way to soak up the lemon wine sauce.
Some people love bread with their meals-me included-so I would not be adverse to a loaf of garlic bread to add to my enjoyment!
Even if you are serving a green vegetable, a fresh garden salad would be a perfect chicken piccata side.
Spade and Spoon sent a complete meal and all that was required from my pantry was butter, olive oil, chicken broth, flour and white wine.
What white wine works well with Italian chicken piccata?
An unoaked Chardonnay, a Sauvignon Blanc, a fresh Pinot Grigio, or even a medium dry Rose, would all work in this easy chicken piccata recipe.
Chicken piccata is a perfect choice for your next dinner party or weeknight supper and could quickly become one of your favorite chicken recipes.
Just a few simple ingredients – hopefully provided by Spade and Spoon – and you are on your way to an amazing main course.
And if you aren’t lucky enough to have a Spade and Spoon, at least you have this recipe!
Spade and Spoon has over 900 recipes and it grows every day.
No need to worry that you will ever get bored with your choices.
Their Valentine’s Day Menu looks fabulous and must be ordered by February 9th so you have it by February 13th.
This four-course meal starts with a Roasted Beet Salad with Crispy Baked Goat Cheese, followed by a luxurious Creamy Mushroom Bisque. The main course is a pair of grass-fed eight-oz. Ribeye Steaks topped with sweet prawns and a creamy mustard pan sauce. Desserts are courtesy of Kosmik Pies & Desserts and customers will select at check out either sweet and creamy Raspberry Cheesecake or rich and decadent Chocolate Chip Cookie Pie to finish a romantic evening.
Man, does it sound good!
You can also order any meal kit with the code COOK20 to get $20 off your order.
Man, I’m not sure you can feed a family of four at McDonald’s for that!
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Chicken Piccata is one of my favorite chicken dishes. Lemon, white wine and capers add so much flavor to the brown butter in this simple chicken recipe.
1.25 lbs boneless, skinless chicken breasts or chicken tenders
Salt, Pepper and Garlic Powder to taste
3 T olive oil and butter, divided
1 minced shallot or 3 minced garlic cloves
1/2 c dry white wine
2 c chicken broth (I use Better Than Bouillion)
Juice of 1 lemon
2 T drained capers
Grated Parmesan for sprinkling
Italian Parsley, chopped for garnish
Pasta or rice cooked according to package directions or another side dish of your choice
Butterfly the chicken breasts lengthwise into two cutlets. Cover with plastic wrap or parchment and pound to a 1/2″ thickness with a meat mallet or rolling pin. You may chop into 2″ pieces or leave whole.
In a large mixing bowl or a large ziplock bag, place flour, salt and pepper. Add in the chicken and toss until dusted. Shake off the excess flour.
In a large skillet over medium-high heat add 1 T of olive oil and 1 T of butter. When it starts to foam and the foam subsides, add half of the dredged chicken in a single layer. Cook about two minutes, until light golden brown, then flip and cook the other side. Transfer the cooked chicken to a plate and return the pan to the stove. Add another tablespoon of olive oil and butter, let it brown and when the foam subsides add the remainder of the chicken. Transfer to plate when done.
Return the skillet to stove and add the final tablespoon of olive oil and butter along with the minced shallot or garlic. Saute until it begins to color, about 1 minute, then pour in the white wine. Scrape with a spoon to release the brown bits in the skillet and boil until the wine has nearly cooked away, then stir in the chicken broth. Continue cooking until the broth has reduced by about half.
Stir in the lemon juice and capers, then add the chicken, tossing to coat which will also thicken the sauce. Check for seasoning, adding more salt and pepper as necessary. Simmer for about a minute to heat the chicken through, then cover and set aside while cooking the side dish such as pasta or rice.
If cooking pasta add the fresh veggies of your choice a few minutes before the pasta is finished cooking. Add about 1/4 cup of pasta water to the piccata to help loosen the sauce. Drain the pasta and serve the piccata spooned over the pasta with the veggies on the side, parmesan and parsley on top, and some extra sauce spooned over.
Thanks Spade and Spoon for this recipe!
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