Mohamed Shili This savory Chicken Piccata Pioneer Woman is prepared using chicken breasts, flour, lemons, dry white wine, and heavy cream. This Chicken Piccata recipe is a dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Pioneer Woman Chicken Piccata Ingredients
- 4 Chicken Breasts (boneless, skinless)
- Salt and Pepper (for seasoning)
- 1 cup Flour
- 4 tbsp Butter
- 4 tbsp Olive Oil
- 2 Lemons
- 1 cup Dry White Wine
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 bunch Parsley (chopped)
How To Make Pioneer Woman Chicken Piccata
- Prepare your workstation: Lay out the flour on a wide plate for dredging the chicken breasts.
- Season the chicken: Generously season both sides of the chicken breasts with salt and freshly ground black pepper to enhance their flavor.
- Dredge the chicken: One at a time, coat each chicken breast thoroughly in flour, ensuring complete coverage, and shake off any excess flour.
- Heat the skillet: In a large skillet, combine 2 tablespoons of butter and 2 tablespoons of olive oil and heat over medium until the butter is fully melted.
- Cook the chicken: Place the chicken in the hot skillet and cook for about 3 minutes on each side, or until golden brown and fully cooked through.
- Remove and set aside: Once cooked, transfer the chicken breasts to a plate and set them aside to keep warm.
- Make the sauce: Pour the dry white wine and low-sodium chicken broth into the skillet, using the same pan to capture all the flavors.
- Add lemon juice: Squeeze the juice from two lemons into the skillet, making sure to filter out any seeds, and whisk to combine with the wine and broth.
- Simmer and reduce: Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it starts to reduce and intensify in flavor.
- Finish with cream and parsley: Stir in the heavy cream and most of the chopped parsley, and return the chicken to the skillet to reheat in the sauce for a few minutes.
Recipe Tips
- Choose the right chicken: Opt for chicken breasts that are uniformly thick to ensure even cooking; if needed, pound them to an even thickness before seasoning.
- Perfect your dredging technique: Lightly press the chicken into the flour to coat it thoroughly, then tap off any excess to avoid a gummy texture.
- Monitor your sauce consistency: If your sauce isn’t thickening as desired, a teaspoon of flour whisked in can help achieve the right texture without altering flavor.
- Enhance the lemon flavor: Before squeezing, roll the lemons on your countertop, pressing down to maximize the juice you can extract for your sauce.
What To Serve With Chicken Piccata
Serve your hearty Chicken Piccata with sautéed spinach with garlic, rosemary roasted baby potatoes, grilled asparagus spears, caramelized Brussels sprouts, and a quinoa pilaf for a well-rounded meal.
You can also pair your dish with sweet potato wedges tossed in honey and thyme, or a fresh arugula salad topped with shaved parmesan and a lemon vinaigrette for a lighter touch.
How To Store Chicken Piccata
To Refrigerate: Transfer the leftover Chicken Piccata to an airtight container. Layer the bottom with a piece of parchment paper to absorb excess moisture. This will help maintain the texture and flavor for up to three days.
To Freeze: Chicken Piccata can be frozen by placing the cooled chicken and sauce in a freezer-safe container. Be sure to leave some space at the top as the sauce will expand when frozen. This method keeps well for up to two months.
How To Reheat Chicken Piccata
In The Oven: Preheat your oven to 350°F (175°C). Place the Chicken Piccata in an oven-safe dish, cover loosely with foil to retain moisture, and bake for about 20 minutes or until heated through.
In The Microwave: Place the Chicken Piccata in a microwave-safe dish and cover with a damp paper towel to keep the chicken moist. Heat on high for 2-3 minutes, stirring the sauce halfway through for even warming.
In The Air Fryer: Set the air fryer to 300°F (150°C). Place the Chicken Piccata in the basket and heat for about 8-10 minutes, turning halfway through. This method helps maintain a crispy texture on the chicken.
Frequently Asked Questions
Can I Use a Different Type of Wine in Chicken Piccata?
Yes, while dry white wine like Sauvignon Blanc is typically used for its crisp acidity, you can substitute it with any dry white wine you prefer. Ensure the wine isn’t too sweet to maintain the balance of flavors in the sauce.
What’s the Best Way to Ensure the Chicken Is Fully Cooked?
Use a meat thermometer to check the internal temperature of the chicken. The chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C). This method guarantees perfectly cooked chicken without guessing.
Can Chicken Piccata Be Made in Advance?
Yes, Chicken Piccata can be prepared in advance and reheated. Store the cooked chicken and sauce in separate airtight containers in the refrigerator. Reheat gently in a skillet or oven to preserve the quality of the chicken and the sauce.
Pioneer Woman Chicken Piccata Nutrition Facts
- Calories: 490 kcal
- Carbohydrates: 12g
- Protein: 35g
- Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 145mg
- Sodium: 320mg
- Potassium: 450mg
- Fiber: 1g
- Sugar: 1g
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Pioneer Woman Chicken Piccata
Description
This savory Chicken Piccata Pioneer Woman is prepared using chicken breasts, flour, lemons, dry white wine, and heavy cream. This Chicken Piccata recipe is a dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Pioneer Woman Chicken Piccata Ingredients
How To Make Pioneer Woman Chicken Piccata
- Prepare your workstation: Lay out the flour on a wide plate for dredging the chicken breasts.
- Season the chicken: Generously season both sides of the chicken breasts with salt and freshly ground black pepper to enhance their flavor.
- Dredge the chicken: One at a time, coat each chicken breast thoroughly in flour, ensuring complete coverage, and shake off any excess flour.
- Heat the skillet: In a large skillet, combine 2 tablespoons of butter and 2 tablespoons of olive oil and heat over medium until the butter is fully melted.
- Cook the chicken: Place the chicken in the hot skillet and cook for about 3 minutes on each side, or until golden brown and fully cooked through.
- Remove and set aside: Once cooked, transfer the chicken breasts to a plate and set them aside to keep warm.
- Make the sauce: Pour the dry white wine and low-sodium chicken broth into the skillet, using the same pan to capture all the flavors.
- Add lemon juice: Squeeze the juice from two lemons into the skillet, making sure to filter out any seeds, and whisk to combine with the wine and broth.
- Simmer and reduce: Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it starts to reduce and intensify in flavor.
- Finish with cream and parsley: Stir in the heavy cream and most of the chopped parsley, and return the chicken to the skillet to reheat in the sauce for a few minutes.
