Easy Chicken Piccata

Golden, juicy and full of zippy lemon flavor, this chicken pigeon recipe meets in 20 minutes or less. The simple piccata sauce is perfectly silky without a necessary heavy cream. And it couldn’t be easier!

This chicken pigeon recipe rests on the bold and bright flavors of the original, exchanging a touch of butter with rich and fruity extra virgin olive oil. The result is a slightly lighter pigeon sauce that is equally delicious! And, like the Italian-American classic, it is a crowd for the crowd that meets quickly, making it perfect for the dinners of the hectic week.

If you have been long enough, you know that it takes little for me to love something bright, lemon and garlic. So “Picicata Anything” is often on my rotation, including pigeon meatballs and fish pigeon.

Apart from the bold Mediterranean flavor, what I love with a lemon chicken pigeon is that it is very indulgent. A light flour coating of all purposes gives the chicken a crunchy outside, but you can use the whole wheat, gluten -free or jump completely the flour. The wine brings a depth, but exchange the chicken broth if you avoid alcohol. Chicken cutlets or sliced ​​chicken breasts cook quickly, but give chicken thighs more time in the pan.

I think you have the idea! Like any great recipe, this is essentially impossible to ruin. Repeat with something to absorb the sauce, such as homemade garlic bread, spaghetti or white beans.

Summary

1. What is the pigeon chicken?
2. Limone chicken pigeon ingredients and replacements
3. How to prepare the chicken pigeon
4. What to serve with chicken pigeon
5. How to keep the pigeon of lemon chicken
6. Other lemon chicken recipes
7. Lemon chicken pigeon recipe

What is the pigeon chicken?

Chicken Piccata is an Italian-American adaptation of an Italian veal dish. In Italy, Piccata It refers to a style of preparation of the calf in which it is dragged in flour, burned and finished in lemon butter sauce. Piccata chicken simply exchanges the chicken, typically chicken breasts – for a more accessible turning point.

Limone chicken pigeon ingredients and replacements

I like to maintain my light pigeon sauce, lemon and tasty, so I exchange some butter with extra virgin olive extra virgin olive oil. Here’s what you will need:

• Chicken breasts They are easy to cut, so they cook quickly. They are also a slimmer meat, which completes light and zippy sauce well. You can use other chicken cuts, make sure to cook them at 165 ° F.
• Flour It gives the burned chicken a crunchy external layer and helps to thicken the sauce. Feel free to replace the whole wheat, gluten -free or completely jump the flour.
• Extra virgin olive oil It adds depth to the sauce, completing the citrus flavor with its fresh and fruity notes. I love our butter Nocellara Italiana With this recipe pigeon of lemon chicken.
• Ghi or butter It makes the sauce piccata rich and velvety without cream.
• Lemon juice: Fresh is the best! Lemon is the main flavor of Chicken Piccata, so I recommend squeezing the lemons just before cooking for the best flavor.
• White wine It adds depth to the simple sauce. The alcohol will mainly cook, but if you avoid it completely, it will simply replace chicken broth or broth.
• Capers: Give his bliny note pigeon.
• Parsley He adds freshness and a nice explosion of color.
• Kosher salt and black pepper Improves the flavor.

How to prepare the chicken pigeon

The beauty of the lemon chicken pigeon is that it is not just simple but very indulgent. It is a recipe that you can engage in memory and make repeat! Here are the steps:

• Prepare: Set a pan in the oven and heat the oven to 200 ° F (this is to keep the chicken hot as you work in lots). Limoni quite juice to obtain 1/3 of cup of lemon juice. Chop a handful of fresh parsley to garnish.
• Slice 1 pound of chicken breasts bonelessly in half: Put your hand over the chicken and use a sharp knife to cut horizontally, starting from the more often side, to create two thinner cutlets. Optionally, cut them in half a transversal to make smaller pieces (so if you started with 2 large half of the breast, you end up with a maximum of 8 smaller pieces).
• Season the chicken: Pass the dry chicken and share everywhere with salt and pepper. Distribute 1/2 cup of flour on a plate. Lightly cover the chicken on both sides with the flour.
• Burn the chicken. In a large cast iron pan, heat a thin layer of olive oil (about 1/4 cup) to medium-highly up to crushing but not smoking. Work in lots, cook the chicken until golden, about 3 minutes per side. Transfer the crooked chicken to the oven to heat.
• Prepare the lemon sauce. In the same pan over medium heat, add a more olive oil. Add 3 tablespoons of clarified butter or butter and mix until it melts, then mix the lemon juice, 1/2 cup of wine and 1/4 of drained hats. Bring the boiling sauce, scraping the golden pieces from cooking the chicken before.
• Finish and serve. It reports the chicken cooked in the pan with the sauce. Lower the heat and cook over low heat for 4-5 minutes, embarking on the top of the chicken with the sauce. Remove from the heat and garnish with the parsley. Serve with the sauce in a pan topped above and lemon wedges on the side.

What to serve with chicken pigeon

Piccata chicken is a more lean meat with a bright and cernoso flavor, so that it can manage any number of sides, with a light and fresh Italian chopped salad to richer options such as croce garlic bread. I say I serve with both!

Another classic option is to transform it into pasta dinner and you are already ninety percent there. Just double the sauce and mix with 12 cooking ounces spaghettiThen cut the chicken and serve at the top.

How to keep the pigeon of lemon chicken

Keep any remaining chicken in an airtight container in the refrigerator for a maximum of 4 days. Heated in a pan over the vehicle until he warmed up.

Other lemon chicken recipes

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*This post originally appeared on the Mediterranean dish in 2019 and was updated with new information and media for the benefit of readers.