Chicken Piccata Recipe Without Capers Recipe

Chicken piccata without capers is a delightful twist on the classic Italian dish, still boasting all the bright, zesty flavors of the original.

Chicken Piccata Without Capers

With a slight variation to the traditional recipe, this version is light, tangy, and easy to make.

Chicken breasts are coated in a Parmesan crust, then quickly seared to perfection. It’s finished with a luscious white wine and lemon butter sauce that complements the chicken perfectly.

The absence of capers makes this dish slightly milder, making it a fantastic pick for those who prefer less briny flavors.

This chicken piccata is an elegant, restaurant-quality dish that you can make right at home. Here is how to prepare it.

Chicken Piccata Without Capers

This recipe swaps out the capers with a fresh Parmesan coating on the chicken for added flavor and texture.

It then combines a few simple ingredients to make a rich and zingy sauce, transforming an everyday meal into something truly special.

Serve this dish alongside some pasta or roasted vegetables for a complete, satisfying meal.

Ingredients

Here’s what you’ll need:

  • For the chicken:
  • 3 pieces of chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 teaspoon Italian seasoning or oregano (see notes)
  • 1/3 cup of all-purpose flour
  • 1 egg
  • 1 cup of finely grated Parmesan
  • 1 tablespoon of olive oil
  • 2-3 tablespoons of butter
  • For the sauce:
  • 1 tablespoon of butter
  • 1/2 cup of white wine (see notes)
  • Juice of one lemon
  • To garnish:
  • Fresh parsley
  • Fresh lemon slices

Directions

Here’s how to make chicken piccata without the capers:

  1. Prepare the chicken: Start with the chicken breasts, then season them with salt, pepper, and Italian seasoning.
  2. Coat the chicken with Parmesan: In a shallow dish, mix the all-purpose flour with more Italian seasoning, salt, and pepper. In another shallow dish, whisk the egg. Dip each chicken breast in the flour mixture, coating it thoroughly, then in the egg, and finally, press it firmly into the Parmesan until well coated.
  3. Cook the chicken: Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil.
  4. Prepare the sauce: In the same skillet, add the butter for the sauce. Once melted, pour in the white wine and simmer for a minute. Then, squeeze in the juice of one lemon, and continue simmering for another minute, until the sauce reduces a bit.
  5. Serve: Return the chicken to the skillet briefly to coat it with the sauce, or pour the sauce over the chicken if preferred. Garnish with fresh parsley and lemon slices.
  6. Enjoy!
See also  Chicken Piccata Without Lemon (Best Recipe)

Tips

  • Use fresh Parmesan: For the best flavor and texture, grate your Parmesan from a block, rather than using pre-packaged grated cheese.
  • Adjust the seasoning: Feel free to adjust the amount of Italian seasoning, salt, and pepper to your liking. Taste the flour mixture before coating your chicken to make sure it’s seasoned properly.
  • Choose a good wine: Since the wine is a prominent flavor in the sauce, choose a white wine you enjoy drinking. Avoid sweet varieties, as they may make the dish overly sweet.

Variations

  • Add a vegetable. Consider adding some fresh veggies to the skillet with the chicken. Bell peppers, cherry tomatoes, or asparagus would be nice additions.
  • Make it creamy. For a creamier sauce, you can add a splash of heavy cream or a spoonful of sour cream to the pan with the wine and lemon juice.
  • Try a different protein. This recipe would also work well with thin-sliced pork or veal cutlets in place of the chicken.

Serving Suggestions

  • Chicken piccata without capers is delicious served over a bed of pasta, such as linguine or angel hair. The sauce coats the pasta beautifully and makes for a complete meal.
  • For a low-carb option, serve with zucchini noodles or alongside a fresh, green salad.
  • Don’t forget a side of crusty bread for mopping up that delicious sauce!
  • A glass of the same white wine you used in the sauce would also be a perfect pairing.

Storage Tips

Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to three days.

To reheat, place the chicken in a covered baking dish with a splash of chicken broth or white wine to keep it moist. Cover with foil and bake at 350 degrees F until heated through.

See also  Chicken Dumpling Filling without Cabbage (Easy Recipe)

You can also reheat in the microwave, but be aware that the chicken may lose some of its crispiness. Be sure to spoon some of the sauce over the chicken before reheating to help keep it moist.

Chicken Piccata Without Capers

Chicken Piccata Without Capers

This chicken piccata without capers recipe offers a flavorful twist on the classic Italian dish, omitting the capers for those who prefer a milder flavor. The chicken is coated in a Parmesan crust and cooked to perfection, then served with a tangy white wine and lemon butter sauce. This dish is elegant, delicious, and easy to make at home.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 410 kcal

Ingredients
  

For the chicken

  • 3 chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper ground
  • 1 tsp Italian seasoning or oregano see notes
  • 1/3 cup all-purpose flour
  • 1 egg
  • 1 cup finely grated Parmesan
  • 1 tbsp olive oil
  • 2-3 tbsp butter

For the sauce

  • 1 tbsp butter
  • ½ cup white wine (*see notes*)
  • Juice of one lemon

To garnish

  • Fresh parsley
  • Fresh lemon slices

Instructions
 

  • Season the chicken breasts with salt, pepper, and Italian seasoning.
  • In a shallow dish, combine the all-purpose flour, additional Italian seasoning, salt, and pepper. In another shallow dish, whisk the egg.
  • Dip each chicken breast in the flour mixture, then in the egg, and press them firmly into the grated Parmesan until well coated.
  • Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and cover with foil.
  • In the same skillet, add the butter for the sauce. Once melted, pour in the white wine and simmer for a minute. Squeeze in the juice of one lemon and continue simmering for another minute, until the sauce reduces slightly.
  • Return the chicken to the skillet briefly to coat it with the sauce or pour the sauce over the chicken if preferred. Garnish with fresh parsley and lemon slices.
  • Serve and enjoy!