Craving a taste of italy? try our no-cream chicken piccata, ready in minutes

Are you craving a tantalizing dish that combines the flavors of tangy lemon, savory capers, and tender chicken? Look no further than our Chicken Piccata Recipe Easy No Cream. This delectable dish is not only easy to prepare but also offers a lighter and healthier alternative to traditional cream-based versions.

Ingredients

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup lemon juice
• 1/4 cup capers
• 1/4 cup chopped fresh parsley
• Lemon wedges, for garnish

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
2. Sauté the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side, or until golden brown.
3. Deglaze the Pan: Add the white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Simmer the Sauce: Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. Add Capers and Parsley: Stir in the capers and parsley.
6. Return the Chicken: Place the chicken breasts back in the skillet and coat them in the sauce.
7. Garnish and Serve: Garnish with lemon wedges and serve over pasta or rice.

Enhancements

• Add a Creamy Touch: If you desire a richer sauce, whisk in 1/4 cup of heavy cream at the end of the cooking process.
• Spice It Up: For a kick of heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce.
• Incorporate Vegetables: Sauté some sliced mushrooms, zucchini, or bell peppers with the chicken for an extra dose of nutrition.
• Use Different Herbs: Experiment with fresh thyme, basil, or oregano instead of parsley.

Tips

• Pound the Chicken Thin: Pounding the chicken breasts thin ensures even cooking and makes them more tender.
• Use a Dry White Wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, will provide a crisp and balanced flavor to the sauce.
• Don’t Overcook the Chicken: The chicken should be cooked through but still remain juicy. Avoid cooking it for too long, as it can become dry and tough.
• Taste and Adjust: Taste the sauce and adjust the seasonings to your preference. Add more lemon juice for acidity or salt and pepper for flavor.

Variations

• Chicken Piccata with Artichokes: Add a can of drained and quartered artichoke hearts to the sauce.
• Chicken Piccata with Sun-Dried Tomatoes: Incorporate some chopped sun-dried tomatoes into the sauce for a burst of sweetness and tang.
• Chicken Piccata with Olives: Stir in some sliced black or green olives for a salty and savory addition.

Healthy Substitutes

• Whole Wheat Flour: Swap out the all-purpose flour for whole wheat flour for a boost of fiber.
• Olive Oil Spray: Use olive oil spray instead of butter to reduce the fat content.
• Low-Sodium Chicken Broth: Opt for low-sodium chicken broth to control the sodium intake.
• Brown Rice or Quinoa: Serve the chicken piccata over brown rice or quinoa for a healthier and more filling base.

Final Thoughts

Indulge in the delectable flavors of this Chicken Piccata Recipe Easy No Cream. With its tangy sauce, tender chicken, and customizable options, it’s sure to become a favorite in your kitchen. So, gather your ingredients, follow the simple steps, and prepare yourself for a culinary adventure that will tantalize your taste buds.

Information You Need to Know

1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce up to 2 days in advance. Simply store them separately in the refrigerator and reheat before serving.

2. What sides go well with chicken piccata?
Pasta, rice, roasted vegetables, or mashed potatoes are all excellent accompaniments to chicken piccata.

3. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just be sure to thaw them completely before cooking.