Citrus Chicken Piccata
Citrus Chicken Piccata for two! These chicken breasts are lightly seasoned, pan seared in butter, and then topped with an orange and lemon sauce with capers.
So I just cleaned out my refrigerator and tossed about 5 containers of leftover food that got pushed to the back of the refrigerator. Sam hasn’t been swinging by as often as he did when he first moved out, so he’s not taking advantage of any extra meals from home.
So tonight I made an effort to only make what we would eat this evening. Dang it! Now I wish I would have made extra servings because this Citrus Chicken Piccata would be a delicious meal for my lunch tomorrow!
I cooked two chicken breasts for Alan and me. Technically, if you follow the traditional way of making piccata and use thin slices of veal or in this case chicken, you would cut the breast in half lengthwise, and you would have enough pieces to serve another two people.
BUT….stay with me as I explain. I used ice-glazed chicken right out of the freezer, and although I ran the chicken under lukewarm water so that I could season the meat, it was still dense in the middle and I’m sure I would have cut through one of my fingers if I attempted to cut it in half. Plus, I’m certain we would have eaten all of the filets between the two of us. Those thin pieces of chicken hardly fill us up! So the choice is yours as far as serving size! Without changing a thing to the recipe you can use two full size boneless breasts or four smaller filets!
Citrus Chicken Piccata
Ingredients
- 2 skinless boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 tablespoons unsalted butter
- 1/3 cup white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 a large orange juiced (about 4 tablespoons)
- 1 lemon juiced (about 3 tablespoons)
- 2 tablespoons capers drained
Instructions
- Pre-heat oven to 350 degrees.
- If using ice-glazed chicken like I did, rinse chicken under lukewarm water for a couple of minutes. Dry with paper towels. Sprinkle each side of the chicken with salt and pepper, and then dredge in the flour.
- Melt butter in a large skillet over medium-high heat. Saute chicken for 3-4 minutes on each side. Remove from pan and place in a baking dish and bake for 10-15 minutes (depending on the thickness of your chicken).
- In the meantime, Add wine to skillet and bring to a boil and scrape any cooked pieces from the pan. Stir in chicken broth and bring to a boil. Reduce heat and continue to simmer broth until about half of the liquid evaporates. Stir in orange and lemon juices with the capers. Pour over chicken.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This dish looks really delicious. And with the close-up photo, I believe your own steps of cooking just lead this to perfection!
Love this quick weeknight recipe, but food safety experts say not to rinse raw chicken. (Yes, I know even Julia Child used to give instructions about rinsing chicken:) Anyway, I adore these flavors – and just the few capers make all the difference.
That’s a good point, Laura. I usually don’t rinse raw chicken. The chicken I used was ice glazed. I’ll have to look further into that to see if that poses the same risks. Love capers!!
What a gorgeous dish to serve on Mother’s Day! Love your photos and detailed instructions too!
This is one of our favorite dishes! I make it at least several times a month! I never thought to add orange…we’ll have to try that!
Pinned it and penciled it in for our meal on Monday. All I have to do it pick up some capers. 🙂
This is perfectly made and must be very delicious too! I will give it a try this weekend
Great recipe. I love adding a bit of orange to chicken. I’ve never thought to add it to piccata though, love this.
Looks delicious and very easy to cook instructions! Thanks for the recipe Im’ma try this on weekend 🙂
It looks like the perfect meal to serve to/enjoy with dinner guests. I can also imagine it in a lunch time sandwich.
That close up photos says it all. Looks delicious and love that you shared it with all of your colourful veggies. Sharing, of course.
Talk about adding some fab flavor to chicken. This looks incredible!
Our leftovers never get eaten. It’s such a waste! This looks delicious though! I’m going to add it to my list of recipes to make!
Oh, your photographs are making me hungry! I’m afraid the salad I have planned just isn’t going to cut it after viewing your version of chicken piccata. I love the twist you made on the traditional piccata by adding orange. I’m sure it was delicious!
Have a great afternoon!
Allison