The BEST Chicken Piccata
While I don’t generally enjoy leftovers or repeating making dishes too often, some are truly worthy. One such dish is Chicken Piccata.
I love this dish, but honestly am so committed to one specific recipe now that I probably won’t order it at restaurants anymore. I’m not trying to be arrogant here, but that’s just how insanely exciting and fulfilling this rendition is.
Served with Casual Mashed Potatoes and a roasted green vegetable
John actually found and started using this recipe when he was living in Boston. I made it for the first time at Christmas for my family in 2019 and they love it so much. Now, we all make it fairly regularly. If you’ve never made Chicken Piccata, you’re in for a treat. If you have made this dish, but not this recipe, please trust me - this is actually the best one out there. I attribute this declaration to the chopped capers.
Notes for the chef:
Season the chicken with kosher salt and fresh ground black pepper on both sides, and season the flour. This makes a big difference and the recipe does not prompt you to.
If you half the amount of chicken like me, make the full amount of sauce. If you make the full amount of chicken, consider doubling the sauce.
Parsley only at the end feels so optional to me. It tastes good, but don’t buy it just for this.
For the Blistered Green Beans pictured below, I just toss fresh ones in olive oil, salt and pepper and roast on a sheet pan at 425 degrees Fahrenheit for about 15-20 minutes, or until slightly shriveled!
Casual Mashed Potatoes
Serves 2
1/2 package small Red potatoes, skins on
2-3 TBS butter
1/4 cup buttermilk (or other similar dairy product)
Kosher salt and freshly ground pepper
Optional: Crushed garlic or garlic powder to taste
How to make it
Boil the potatoes in salted water until they’re tender. Test this by sticking a fork in one. Mine usually take about 20 minutes.
Drain the potatoes and swiftly add the butter to the saucepan with the potatoes so it can melt while things are hot.
Once melted, add your milk, salt and pepper. Mash these bad boys until there are only some small chunks left and everything is combined.
Taste to make sure you’ve added enough salt and pepper, but remember the sauce for this dish has plenty of flavor so conservative works well here!
