Lemon Chicken Piccata with Capers and Peppers
A zesty chicken piccata recipe made with plenty of lemon, salty capers and beautiful chili peppers in a buttery white wine sauce for a quick and easy meal. Um, yeah. I’m in! You’ll be surprised just how easy it is to make, and it is guaranteed to impress.
OK, people. Enough with all the holiday recipes. We DO realize the holidays are here but we’re guessing you already have all of your meals planned out. I know we do. I’ve been planning a big brunch, a New Year’s Eve dinner, a Christmas Eve meal, and possibly a New Year’s Day free-for-all that may or may not include a Bloody Mary bar, but those menus are set. I already know what I’ll be making, so now it’s time to plan for the ingredients. If you’re like me, and I’m guessing you are, you’re close to being DONE with those plans.
So how about something easy for once? Something quick? Something fast! And something darned delicious. Filing this one under “Quick and Easy Recipes” because you’ll have this done in under 30 minutes and you will love it. We’re talking Chicken Piccata. Seriously, take a break from all that meal planning and make yourself something yummy that takes practically no work at all.
Chicken Piccata is a classic Italian dish, one of those UBER meals that seriously SCREAMS Italy. In Italy they use veal, though chicken is more popular in the US. Works for me. Of course we have to make it OUR way, varying up a classic recipe with some mildly spicy rocotto chili peppers and a bit of chili powder to introduce some new elements of flavor and a tad bit of heat. If you can’t find rocotto peppers, substitute them for any Italian pepper or even any sweet pepper you can find. Go for a red pepper, as the LOOK of the dish will be amazing, and don’t we eat with our eyes first?
Green peppers are fine, too, but I wanted some pretty red peppers, and I still had some rocottos on hand. Also, I used a bit of habanero powder from my own dehydrated peppers this year, but that might be difficult for you to find. Use paprika or cayenne, though don’t overdo it. The sauce consists of oil, butter and lemon and it’s not super delicate, especially with the capers, but you really only want a hint of that spice. Let the combination do the work. Really, though, with the chili powder and the peppers, it’s a nice balance.
Patty’s Perspective: For something so simple, it is surprising how much I do love this meal. Considering how fast it is put together, from start to plate, you’ll be surprised by how much flavor it has.
- 2 skinless boneless chicken breasts
- 1-2 teaspoons chili powder - Paprika or Cayenne is good or be like me and use a spicy habanero powder
- Salt and pepper to taste
- 3-4 rocoto peppers – or other medium sized chili peppers sliced into rings (Sweet Italian peppers are great! Or any sweet pepper)
- 1 cup flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- Juice from 1-2 lemons depends on how lemony you want it!
- ½ cup dry white wine
- 2 tablespoons capers with some of the brine
- Chopped green onion for serving
- Heat a large skillet to medium-high heat. Add 2 tablespoons butter and melt. Swirl it around the pan.
- Pound the chicken breasts slightly flat with a tenderizer.
- Add flour to a wide bowl and add half the chili power along with salt and pepper to your taste. Coat the chicken breasts in the seasoned flour and add to the pan along with your chili pepper slices.
- Cook for 4-5 minutes, then flip everything and cook another 4-5 minutes, or until the chicken is cooked through. Remove from heat.
- Remove the chicken temporarily.
- Add remaining butter, olive oil, lemon juice, white wine and capers. Swirl and scrape up the flavorful bits from the bottom of the pan. Add a bit more chili powder and salt and pepper to your taste.
- Return to heat and bring to a boil. Taste for seasonings and adjust as desired. Add chicken, reduce heat and simmer about 5 minutes.
- Serve with green onions and extra chili powder sprinkled over the top. Add extra lemon slices to make it look pretty!