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Lemony, Buttery, Caper Topped Tender Golden Chicken. You won't be able to resist this Easy CHICKEN PICCATA Week Night Chicken Dinner.
#chickenrecipe #catherinesplates #chickendinner
Today's Recipe: https://catherinesplates.com/easy-chicken-piccata/
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0:00
Welcome back everyone. I was looking for
0:03
a real easy weekn night meal,
0:06
specifically a chicken dinner, something
0:09
that I could use chicken for. So, as I
0:12
was looking around the websites, I found
0:16
chicken picata. It is a really easy
0:20
recipe. I've never made this one before,
0:23
but as I was talking to my mom, she said
0:26
that she made chicken picata all the
0:28
time when I was young because my dad
0:31
loved it. He loved the brininess and the
0:35
saltiness of those capers. And I was
0:38
like, "Really? I I don't really remember
0:39
that." And she goes, "Yeah, because in
0:41
my mind, I thought capers were fish,
0:45
like little fish balls or something. So,
0:47
I had a hard time trying to eat that
0:49
dish when I was young, but now I want to
0:51
eat it [gasps]
0:53
because I come to find out that capers,
0:56
they're not fishy. They're little flower
0:59
buds and they they're briny and they're
1:04
saltiness. So, I'm going to talk about
1:06
that here in just a second. But the
1:09
capers, there's only four ingredients
1:11
and I found this little jar for just
1:13
$245.
1:15
It's by Goya. You can get any brand that
1:17
you want. Now, the capers, there's just
1:21
capers, water, sea salt, and acidic acid
1:24
in this little jar right here.
1:28
And I'm going to tell you what the
1:31
capers are about. They are green
1:34
unripened flower buds of the caper bush,
1:39
also known as Flender's rose. So,
1:43
nothing to do with fish for be on this
1:45
one right here. They're dried, they're
1:47
brined, and they're packed in salt,
1:49
bringing out their lemony, slightly
1:52
floral, green olive like flavor. Now, I
1:56
know my husband's going to like this
1:58
green olives. He's all on board. So,
2:01
he's excited to try this dish. Also,
2:03
he's I don't think he's I think he said
2:05
he's never tried chicken picata before.
2:09
So, we are going to try it. You're going
2:13
to need some chicken breast. Now, these
2:16
are boneless, skinless, thin sliced
2:19
chicken breast.
2:22
Yeah, not doing the work today. I'll let
2:25
the store do it. You can find them in a
2:28
package like that. Or you can take your
2:31
thick chicken breast that you get, thin
2:33
it out, and then pound it out until it's
2:36
kind of equal on all sides. So that way
2:38
it cooks evenly.
2:41
I'm not a
2:44
cut the chicken evenly. I tend to go so
2:47
thick and so thin on one side. So
2:50
anyway, if you can get them like that,
2:52
get them like that. This was $7.87
2:56
and it is a pound and a quarter worth of
3:00
these boneless, skinless, thin chicken
3:03
things. And I think I got one, two,
3:07
then looks like three of them in here.
3:10
Okay, so we've got that. And then the
3:14
chicken breasts are usually coated nice,
3:17
just a fine dust of flour, seasonings.
3:22
And then they're lightly sauteed until
3:25
golden brown and cooked through. And
3:27
then you make this delicious buttery
3:30
lemony flavored sauce with the capers
3:34
that kind of go over the chicken. So,
3:37
I'm super excited because this is what
3:39
we have here. And it's generally served
3:42
over spaghetti, which is how my mom did
3:44
it. But you can certainly serve it with
3:46
rice, mashed potatoes, any kind of
3:50
cooked starch, and then just find a
3:51
vegetable that you like. All right, you
3:53
guys. We're going to get started because
3:55
I'm super excited about this one. It's
3:57
brand new for us. It's an easy weekn
3:59
night meal. So they say, this is all you
4:02
need. We're just going to get a pan and
4:04
get started. Now, I've got a large pot
4:07
of water coming to a boil on the back
4:09
burner. Just doing that slowly and then
4:11
we'll add the spaghetti. This dish
4:13
doesn't take very long to make. So, what
4:17
I have is one cup of flour and I just
4:21
put it in a pie plate so I get big
4:23
coverage there with the chicken breast.
4:28
And what I'm going to do is go ahead and
4:29
get my burner on a medium high heat.
4:33
three tablespoons of butter. Now, I'm
4:36
using unsalted butter because
4:39
of the brininess of the capers and we're
4:42
going to be salting the chicken.
4:45
So, I'm going to try to minimize the
4:47
salt as much as I can, but this is a
4:51
lemony, buttery dish. So, we're going to
4:54
get that butter in there. We're going to
4:56
start melting that.
4:59
And then we'll add two tablespoons of
5:01
cooking oil to that also.
5:05
I'll be using
5:08
some olive oil.
5:11
One and two. We'll let that heat up all
5:15
together.
5:21
All right. To my one cup of allpurpose
5:23
flour, I'm going to crack in some salt.
5:26
A good amount. Actually, okay. We're
5:28
going to start with the pepper first.
5:30
That's what wants to go in first.
5:33
We're going to season it very well.
5:35
We'll get a nice coverage of that.
5:39
And then we'll put in some salt.
5:47
All right, let's blend that together.
5:51
We're going to take one of the thinly
5:53
cut chicken breast. We're going to place
5:56
it into the flour.
5:58
Press it down.
6:02
We're going to get the other side and
6:03
press it down. You just want a very
6:05
light coating of the flour on there.
6:11
And then you're going to pick it up.
6:13
You're going to shake it off. And then
6:15
we're going to add it to our hot skillet
6:17
with the butter and the oil in it.
6:26
Or maybe I should do all three. What do
6:27
y'all think? All three. I'll do all
6:30
three. We'll make good leftovers.
6:35
Shake it off. Shake it off.
6:42
Now, what we're going to do is allow the
6:44
chicken to cook for two to three minutes
6:46
on one side until it's golden brown and
6:49
about halfway cooked through. Then we'll
6:51
flip it over. We'll cook the other side
6:54
for an additional two to three minutes
6:56
until it is cooked through and nice and
6:58
golden brown. So, we want the chicken
7:00
nice and tender, but we are cooking the
7:02
chicken all the way through. It's not
7:05
going to cook at a different part of the
7:06
recipe. All right? So, just make sure
7:08
it's fully cooked.
7:15
And while I'm doing that, I'm just going
7:17
to take some shallots and I'm just going
7:19
to cut these up right here. These add a
7:21
nice flavor to the dish. If you don't
7:24
have shallots, you can certainly use
7:26
like red onion or you can use a yellow
7:29
onion if you want to do that.
7:31
Let me go get my cutting board. We'll
7:33
start with that.
7:35
The chicken smells good.
7:43
So, just take off the ends just like a
7:45
regular onion and peel off that outer
7:48
layer. And we're going to mince it very
7:50
finely.
7:54
All right. It's going to look like that.
7:57
All right. I'm going to run my knife
7:59
through long ways. Tuck your fingers in.
8:04
And then I'm gonna turn it around and
8:05
just run my knife through.
8:08
Very small.
8:10
Yeah, we want lots of that goodness in
8:12
there.
8:15
All right, let's turn our chicken over.
8:17
Yeah, look at that.
8:19
That's what you want to eat.
8:22
Nice and golden brown.
8:32
All right, that looks good right here.
8:35
Perfect. That was a large shallot.
8:40
Now, while you're on this side of the
8:42
chicken finishing cooking, you want to
8:45
make sure you take a kitchen thermometer
8:47
and test your chicken and make sure that
8:49
in the center of it, it is more than 165
8:52
degrees.
8:55
It's looking beautiful in there.
8:59
All right, we're going to get everything
9:00
ready to make that delicious, buttery,
9:03
lemony sauce with the capers in it. Make
9:06
sure you have a jar of this. This is a
9:10
two and a/4 ounce jar. We're going to
9:13
use them all.
9:15
Okay, maybe not all of them. We're going
9:17
to see. Okay, I've checked the
9:19
temperature of my chicken and it is
9:21
above 165.
9:23
So, I'm going to remove it.
9:26
He doesn't want that right there.
9:30
Beautiful.
9:33
Beautiful. Yes.
9:38
All right, we're going to set these
9:39
aside.
9:41
I'm going to add two tablespoon of
9:43
butter to my skillet.
9:56
All right, we're going to add in the
9:58
shallots.
10:03
We're going to cook these down for two
10:05
to three minutes.
10:10
Woo! They smell delicious in there. I'm
10:13
going to lower the heat down to a
10:15
medium.
10:17
All right, we're going to add in one
10:18
tablespoon of minced garlic. We're going
10:22
to cook that for one minute. Give it a
10:24
good stir.
10:29
All right, I'm going to bring the heat
10:30
back up to a medium high. I just did
10:32
that so I cuz the pan was pretty hot.
10:35
Want to bring the temperature down just
10:36
a little bit.
10:40
Now, we're going to stir in 1 and 1/2
10:42
cups of chicken broth.
10:48
Now, this part here will take about four
10:50
to five minutes because we want to bring
10:52
this to a simmer. So, we'll bring it on
10:54
to high heat
10:57
and we want to reduce this by half.
11:02
It'll be a little thicker.
11:06
Oh, that looks delicious. We're going to
11:08
lower the heat down to a low
11:13
and then we're going to add in
11:17
four tablespoons of butter.
11:20
Y'all, this would be a perfect meal for
11:24
Valentine's Day.
11:26
We're going to let that melt in.
11:29
Now, I've washed off a lemon over here.
11:32
We're going to cut it in half first.
11:34
Let's get some zest out of it. Take it
11:37
all off.
11:41
Remember, this is a lemony, buttery,
11:44
caper topped chicken, so it needs that
11:46
lemon. We're going to put some lemon in
11:48
it. We're going to cut the lemon in
11:50
half. Roll it first
11:55
to help us loosen up that juice in
11:57
there.
12:03
squeeze.
12:06
I think half the lemon will do.
12:09
We're going to give that a taste.
12:12
Now, what I'm going to do is take the
12:14
capers.
12:17
We're going to use about half the jar
12:20
here. So, 1 oz. I'm just going to drain
12:23
these.
12:26
M. They are briney.
12:29
All right. Let's see what we need in
12:31
here.
12:41
That looks good.
12:44
All right, we're going to stir these in.
12:49
Now is a good time to grab your spoon.
12:55
Give this a try.
13:01
Oo.
13:02
Wow, that's delicious.
13:15
All right, we're going to add our
13:17
chicken back in. Give it a nice coating
13:19
of that sauce and let it simmer for five
13:22
minutes. Get those flavors all activated
13:24
into the chicken. Now, if you need to,
13:27
you can add a little slurry to the sauce
13:31
to help thicken that up.
13:36
All right, I had simmered it for just a
13:38
few minutes to get that sauce nice and
13:41
thick. Look at that
13:45
color here. A little vibrancy with some
13:47
fresh parsley.
13:53
And then I'm going to slice some lemons.
13:56
And we'll add that in there. I'm going
13:58
to slice them. And then I'm just going
14:00
to half them. See? Right there.
14:04
There. And right there. What do you all
14:08
think of my easy chicken picata? An easy
14:11
weekn night meal. Chicken dinner. Very
14:14
simple. Valentine's Day. Make that for
14:17
your honey or your sweetie.
14:24
All right,
14:25
let's add some more sauce. I got my
14:27
chicken picotta on my rice.
14:31
Look at that sauce. I'm telling you
14:33
what. Let's go in. Can y'all see that?
14:36
Oh.
14:40
All right. Look at that.
14:44
Let's get some spaghetti with that bite.
14:51
All right.
14:53
You know that's my bite.
15:20
That chicken is nice and tender.
15:24
I'm going to try the capers.
15:29
Mhm.
15:31
Wow.
15:34
What was I missing all these years? What
15:37
took me so long to make? Easy chicken
15:41
picata. Let me tell you you guys.
15:48
Who wouldn't want that? I think that's
15:51
Thomas's right there. [laughter]
15:53
Then you have that delicious
15:56
sauce.
15:58
Yeah.
16:00
All right, you guys. Woo. Go check this
16:02
one out. You can find these this recipe
16:05
and all my other recipes on my recipe
16:07
blog kathern'splates.com.
16:09
Look up easy chicken pakata and make
16:11
your own. If you haven't made something
16:14
special in a long time, this one's it.
16:18
It's delicious and I love it on the
16:19
spaghetti. Perfect. All right, you guys.
16:23
Thumbs up on this one. If you're new to
16:24
the channel, make sure you hit the
16:25
subscribe button down below and that
16:27
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16:30
here are posted.
16:33
I'll see y'all on the next episode. Bye.