Mediterranean Chicken Piccata

By Muhammad Faizan

Mediterranean Chicken Piccata

This Mediterranean twist on classic chicken piccata features a creamy, tangy sauce with capers, sun-dried tomatoes, and a hint of lemon. Perfectly paired with pasta or your favorite side, this dish is a flavorful and elegant meal for any occasion.

Ingredients:

  • For the Chicken:

    • 2 boneless, skinless chicken breasts

    • Salt and pepper, to taste

    • 1/4 cup all-purpose flour (for dredging)

    • 2 tablespoons olive oil

    • 2 tablespoons butter

  • For the Sauce:

    • 1/2 cup chicken broth

    • 1/2 cup heavy cream

    • 2 tablespoons capers, drained

    • 1/4 cup sun-dried tomatoes, chopped

    • 1 tablespoon lemon juice (freshly squeezed)

    • 1 teaspoon lemon zest (optional, for extra flavor)

    • Fresh parsley, chopped (for garnish)

  • For Serving:

    • Cooked pasta (spaghetti works well)

    • Extra lemon wedges (optional)

Full Recipe:

1. Prepare the Chicken:

  • Season the chicken breasts with salt and pepper on both sides.

  • Dredge the chicken breasts in the flour, shaking off any excess.

2. Cook the Chicken:

  • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.

  • Once the butter is melted and the oil is hot, add the chicken breasts to the pan and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.

3. Make the Sauce:

  • In the same skillet, add the chicken broth, scraping up any browned bits from the bottom of the pan.

  • Stir in the heavy cream, capers, sun-dried tomatoes, lemon juice, and lemon zest (if using). Bring the sauce to a simmer and cook for about 3-5 minutes until the sauce has thickened slightly.

4. Combine Chicken and Sauce:

  • Return the chicken breasts to the skillet and spoon some of the sauce over the top. Let them simmer for 2-3 more minutes, allowing the chicken to absorb some of the flavors.

5. Serve:

  • Place the chicken on a serving plate, drizzle with the sauce, and garnish with fresh parsley. Serve the Mediterranean Chicken Piccata over cooked pasta, with extra lemon wedges on the side for added freshness.

Notes:

  • Chicken: You can also use chicken thighs for a juicier, more tender result.

  • Sun-Dried Tomatoes: If you prefer, you can use fresh tomatoes, but sun-dried tomatoes provide a rich, concentrated flavor that complements the capers.

  • Dairy-Free Option: For a dairy-free version, use coconut cream instead of heavy cream and vegan butter in place of the regular butter.

Tips:

  • Serving Options: If you prefer, you can serve the chicken piccata with steamed vegetables, roasted potatoes, or a fresh salad for a complete meal.

  • Leftovers: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Servings:

This recipe serves 2-3 people, depending on portion sizes.

Nutritional Info (per serving, based on 3 servings):

  • Calories: 400 kcal

  • Carbs: 10g

  • Fat: 27g

  • Protein: 33g

  • Fiber: 2g

Benefits:

  • High in Protein: Chicken provides a great source of lean protein, which is essential for muscle repair and overall health.

  • Rich in Healthy Fats: The olive oil and butter contribute healthy fats, which support heart health and overall well-being.

  • Packed with Flavor: The combination of capers, sun-dried tomatoes, and lemon creates a flavorful Mediterranean sauce that enhances the chicken.

Q&A for Mediterranean Chicken Piccata:

Q: Can I make this dish in advance? A: You can prepare the chicken and sauce in advance and store them separately in the fridge for up to 2 days. Reheat on the stove before serving.

Q: Can I use frozen chicken? A: Yes! Just be sure to thaw the chicken thoroughly before cooking. Frozen chicken breasts may take slightly longer to cook.

Q: Can I use a different type of pasta? A: Absolutely! Feel free to use any pasta you prefer, such as fettuccine, penne, or even zucchini noodles for a low-carb version.

Q: Can I skip the sun-dried tomatoes? A: Yes, you can skip the sun-dried tomatoes, but they add a depth of flavor that complements the tangy lemon and capers. You can substitute with roasted red peppers if desired.

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