Chicken Piccata

So this is totally not Mexican food. My bad!

Chicken Piccata / Bev Cooks

But it’s linguine with chicken and obscene amounts of butter and lemon. Will you forgive me?

So, Chicken Piccata. Is this a regular meal for you? A longggggaaaa time ago it was something that was surprisingly a bit intimidating for me. I’m not sure why. It’s relatively straight forward, what with the boiling of the pasta, the searing of the chicken, the creation of a buttery lemony capery sauce, the face planting of the entire upper torso into the pan. You know.

Chicken Piccata / Bev Cooks

This is acccctually Aaron’s take on it! I keep typing multiple lettersssss for emmmmmphasis. Are you annnnnnoyed yet? Yettttt? Okay. Okayyyy.


Anyway, recently one night after work I was dead face tired (#willandnatalieomg), and I was like, “Aaron, will you make us some Chicken Piccata real quick?” Him, “Some chicken piccwhawha?” Me, “It’s just pasta with seared chicken, lots of butter, lemon juice, maybe some white wine, capers, parsley. You’ll figure it out.”

And skip to my dang lou, if he didn’t come out twenty minutes later with theeee most glorious version. I was pretty floored, to be honest. Boy done did guuuud. But he added half a cup of wine, so obviously it wins at life.

Chicken Piccata / Bev Cooks

I say this in the instructions, but I’ll mention it here, too. Riiiiight at the end, if you’re feeling extra Chachi-fied, go ahead and throw in two more pats of butter. It’s so worth it. Yes, it takes it over the top and sure, it’s more calories, but you will go to bed that night knowing you did the right thing for the progress of humanity.

If you don’t throw in the two extra pats of butter riiiiight at the end, true, the world will not end, and yep, you’ve saved calories. But listen. If you don’t add the two pats of butter riiiiiight at the end, your bathroom will be haunted with the ghosts of yesteryear’s earthworms for the next five thousand years.

Is this a risk you’re willing to take?

I didn’t think so. Two extra pats of butter riiiiiiiiight at the end it is.

Chicken Piccata / Bev Cooks

You won’t regret this.

Chicken Piccata:

What it took for four:

* 14 oz package chicken breasts (two breasts)
* 1 Tbs. extra-virgin olive oil
* 5 Tbs. butter (divided)
* 3 cloves garlic, minced
* 1/2 cup dry white wine
* 1/2 cup chicken stock
* one lemon
* 1/2 cup chopped fresh parsley, plus more for garnish
* 2 Tbs. capers
* 1/2 pound linguine (or more if you dig!)
* 1/2 cup freshly grated parmesan cheese, plus more for garnish
* maybe two more pats of butter? sorry. not. sorry.

Take a knife and slice the chicken in half lengthwise, butterflying it. Lightly pound it out between two slices of plastic wrap. Season both sides with salt and pepper.

Melt 2 Tbs. butter and 1 Tbs. oil in a large skillet. Once the foaming has subsided, add the chicken. Cover and sear on one side for three minutes. Flip and sear 3 more. Remove the chicken from the pan and cover to rest.

Add the remaining 3 Tbs. of butter to the pan. Let it spit and spat and foam up, then add the garlic. Sauté for maybe 30 seconds. Add the wine and stock. Bring to a quick boil, then reduce the heat to a medium low. Add the juice from half a lemon, capers and chopped parsley. Let it lightly simmer for a few minutes while the pasta is cooking in a large pot of salted water.

Once the pasta has allllmost reached al dente, drain and transfer to the pan, to finish cooking. It will feel soupy at first, but once it cooks a little bit, it will soak up that juicy, heavenly, buttery happiness.

At this point you can take the heat off and add the parmesan cheese. Anddd the extra butter if you’re feeling sassy. No bigs if you don’t, though. Taste it real quick. OMG. Need lemon? Add a little more. Man, oh man. Add the chicken back to the pan and toss everything together.

Serve with fresh parsley, extra lemon wedges (or slices!) and lots and lots of parmesan cheese. Fo’ real.

Chicken Piccata / Bev Cooks

You’re welcome to invite me over if you want. Do you want? Don’t answer that.

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14 Responses to Chicken Piccata

  1. Natalie @ Never Serious Blog May 4, 2015 at 9:31 pm #
    Looooove me some chicken picata!
  2. Laura @ Raise Your Garden May 5, 2015 at 6:22 am #
    I just have to be honest, this just might be the first blog recipe online that I'm actually going to make. Not kidding, love looking at food online, but do I actually make those recipes. Nope. Chicken piccata has been the #1 reason why I go to restaurants. Call me clueless, but I didn't think I could make this at home! Done. Yours look just like the ones I've wanted to eat at home. Better still, the kids aren't chucking food all over the restaurant floor and screaming.
  3. Rachel Cooks May 5, 2015 at 6:32 am #
    This looks perfect! I made it once (from a recipe online somewhere) and it was awwwful. Really awful. Gotta try your version!
  4. Sharana @ Living The Sweet Life Blog May 5, 2015 at 7:52 am #
    Aaron wins ... also - go butta or go home ... Mmmm I'm so ready for dinner now.
  5. Jessica - The Novice Chef May 5, 2015 at 9:25 am #
    Chicken Picatta holds a special place in my heart - it's my favorite Sunday dinner my mom made growing up. So I totally forgive you for totally slighting el Cinco de Mayo. ;-) P.S. shhhh. I missed it too.
  6. Nicole ~ Cooking for Keeps May 5, 2015 at 11:01 am #
    Go husband! I'm not sure what would come out of the kitchen if I instructed my husband to make chicken piccata -- scary thought.
  7. Ashley Renee May 5, 2015 at 1:06 pm #
    I wish I could ask my boyfriend to just throw something together... I'm 90% sure we'd just end up with a pile of broken dishes and something un-nameable and inedible... #goaaron!
  8. Kevin @ Closet Cooking May 6, 2015 at 3:53 pm #
    Now that's one nice looking chicken piccata!
  9. Stephanie @ Eat. Drink. Love. May 7, 2015 at 12:48 am #
    One of my favorite dishes! It's always nice when the dudes come up with something great!
  10. Bethany Jones June 4, 2015 at 1:39 am #
    Great recipe! Lovely pics! Thanks for sharing :)
  11. Debb Clarence August 10, 2015 at 3:48 am #
    That looks great! I love chicken pasta! Thanks for sharing!
  12. Tracey Brighton August 11, 2015 at 7:48 am #
    That piccata looks great. I'll try to make it.
  13. Sandra August 13, 2015 at 10:00 am #
    Great recipe. Thanks for sharing. I'm wandering tho would it be the same taste if I make it with beef instead...?


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