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Irish Chicken Piccata: A Flavorful Twist on a Classic Dish

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Irish Chicken Piccata is a dish that elevates the tender texture of chicken breasts with a zesty lemon-caper sauce, creating a harmonious blend of flavors that is both satisfying and refreshing. This recipe adds an Irish touch to the traditional Italian dish, making it a versatile option for any occasion. Whether served as a weekday dinner or for a special gathering, Irish Chicken Piccata promises to impress with its combination of savory, tangy, and aromatic elements.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • 1/4 cup capers, drained
  • 2 tablespoons fresh parsley, chopped

For Serving:

  • Cooked pasta or mashed potatoes
  • Lemon slices, for garnish
  • Additional chopped parsley, for garnish

Instructions:

1. Prepare the Chicken:

  • Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet or the bottom of a heavy pan until they are about 1/2 inch thick.
  • Season both sides of the chicken breasts with salt and freshly ground black pepper.
  • Dredge the chicken breasts in flour, shaking off any excess.

2. Cook the Chicken:

  • In a large skillet or frying pan, heat olive oil and 1 tablespoon of butter over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.

3. Make the Lemon-Caper Sauce:

  • In the same skillet, add the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  • Stir in the lemon juice and capers. Let the sauce simmer for about 5 minutes, or until slightly reduced and thickened.
  • Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Cook for another 2-3 minutes, allowing the flavors to meld together and the chicken to heat through.
  • Stir in the remaining 1 tablespoon of butter until melted and incorporated into the sauce.

4. Serve:

  • Arrange the cooked chicken breasts on a serving platter or individual plates.
  • Spoon the lemon-caper sauce over the chicken.
  • Garnish with chopped parsley and lemon slices.
  • Serve Irish Chicken Piccata immediately, accompanied by cooked pasta or mashed potatoes to soak up the delicious sauce.

Tips for Success:

  • Chicken Thickness: Pound the chicken breasts to an even thickness for even cooking and tender texture.
  • Sauce Consistency: Adjust the cooking time for the sauce to achieve your desired consistency. Simmer longer for a thicker sauce or add more broth for a thinner sauce.
  • Wine Substitute: If you prefer not to use wine, you can substitute with additional chicken broth and a splash of vinegar or lemon juice for acidity.
  • Garnish: Fresh herbs like basil or chives can be used instead of parsley for a different flavor profile.

Variations:

  • Creamy Piccata: Stir in a splash of heavy cream or crème fraîche at the end for a creamier sauce.
  • Vegetarian Option: Substitute chicken with firm tofu or seitan slices for a vegetarian version of this dish.
  • Fish Piccata: Use thin fish fillets such as tilapia or sole instead of chicken for a lighter variation.

Conclusion:

Irish Chicken Piccata is a delightful twist on the classic Italian dish, offering a balance of flavors with tender chicken breasts and a tangy lemon-caper sauce. This recipe is perfect for those looking to add a touch of Ireland to their culinary repertoire, providing a satisfying and elegant meal that is sure to please. Enjoy the bright and savory flavors of Irish Chicken Piccata with your favorite side dishes, and savor the delicious combination of chicken, lemon, and capers in every bite.

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Written by Robert Zelesky

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