You can make a dish a dozen times, and each experience can be totally unique. In my opinion, it is half of the fun of cooking! When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.
Traditionally, chicken piccata is made with boneless, skinless white-meat chicken breasts. I understand that it is typically made this way, however, I really do not like white meat chicken. Luckily, you do not need to use white meat if you don’t like it. Just substitute dark meat and it’s all good. That’s what I did, and I loved how this dish turned out. You could also use flavored breadcrumbs, which might make it a little easier.
Cooking should be a fun and creative activity, not a chore! So, change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.
This dish is so light and lemony. The breadcrumbs give it a wonderful texture and the sauce tops it off with a smooth, buttery and citrus deliciousness. It is definitely a crowd-pleaser.
This recipe will serve 4 people who will be dying to know your tips and tricks for your perfect Chicken Piccata.
Ingredients for Chicken Piccata:
4-6 skinless boneless, chicken thighs (depending on how many you are cooking for)
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1/2 teaspoon paprika
1 teaspoon kosher salt
3 large eggs, beaten
1/2 teaspoon freshly ground black pepper
3/4 cup unseasoned bread crumbs
3 tablespoon olive oil
3 tablespoons unsalted butter, at room temperature, divided
Juice of 2 lemons
1/2 cup (or more) of good, dry white wine
Lemon slices of 1 lemon
Lemon slices, for serving
Chopped parsley for serving
Preheat oven to 400°F.
Line baking pan with parchment paper.
Place the chicken breast in a plastic bag and pound to 1/2-inch thick.
Season both sides with salt and pepper.
Mix the flour, garlic powder. onion powder and paprika in a shallow bowl.
Beat the eggs in a shallow bowl.
Place the breadcrumbs on a plate.
First, dip the chicken thigh in the flour.
Shake off the excess.
Dip the chicken thigh in the egg and then the breadcrumbs.
Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken thighs and cook for 2 to 3 minutes each side until golden brown.
Place them on the baking pan and bake them for 10-15 minutes, depending on how thick they are.
Wipe out the saute pan with a paper towel, making sure to clear away all of the breadcrumbs.
Over medium heat, melt 1 tablespoon of the butter, and add the lemon juice, wine, some of the lemon slices, salt, and pepper.
Cook until boiling, let it reduce to half, about 2 minutes.
Add more wine if you do not have enough liquid.
Take pan off the heat and add 2 remaining tablespoons butter.
Spoon the sauce over the chicken thighs and serve with a slice of lemon and parsley, if desired.
It’s that simple!
