This Chopped Chicken Piccata is what real deal chicken piccata sauce looks like. No floating, bitter lemon slices in the sauce that you don’t eat and toss to the side of your plate. Who needs that mess. This pan sauce is made with plenty of fresh lemon juice, the pan get deglazed with chicken stock, white wine and is loaded with capers. The sauce is over the top delicious, is thickened with a quick, in the pan method that’s guaranteed to make everyone think you spent a long time on this.
Instead of this being served over pasta, I decided this Chopped Chicken Piccata needed a change of pace and mashed potatoes were the perfect, comfort food replacement. Sound good? This is a quick meal that delivers BIG on flavor.
I was testing out three fruit recipes last Friday and time got away from me. Ever happen to you? It was 11 am and the next thing I know (and many a photo later) it was 4:30 pm and I still had errands to run and some calls to make.
We got a new washer and dryer at a Home Depot 4th of July sale and already the dryer doesn’t work. Sad face. 40 minutes on hold and discussing the issue with 2 different people at Samsung I decided I needed to get outside and get a breather. It was one of those days.
So when I got home the last thing I needed was to take up a lot of time fixing dinner and decided on making a house favorite and one that takes no time, but looks like you did. Sharing is caring so I figured I’d post this for your Monday pleasure.
No pounding chicken out thin between plastic sheets, this is fuss free and a filling twist on a fantastic chicken classic dish.
I served this with a side salad to round out the meal. Can’t just be meat and potatoes, right?
This house favorite uses chopped chicken that gets browned, drenched in a easy, lemony caper pan sauce and tops mashed potatoes for a perfect comfort dinner. Whether you make the mashed potatoes from scratch or not, this works when pasta is not something you’re in the mood for.
I quickly quartered some potatoes, boiled then mashed them and was ready to eat and kick back.
Actually I made this Chopped Chicken Piccata with Mashed Potatoes 2 days in a row because I was so hungry I forgot to take photos the first evening. If you like this try my Creamy Pesto Chicken Pasta, Chicken Tortellini Dijon Alfredo, or this German Fried Potatoes with Chicken. Enjoy!
No pounding out thin chicken. This Chopped Chicken Picatta is made with lemon juice, chicken stock, white wine and capers, served over mashed potatoes.
- 2 skinless, boneless chicken breasts (See Note 1)
- kosher salt
- fresh cracked black pepper
- 2 tbsp flour for dredging (See Note 4)
- 6 tbsp butter
- 2 tbsp olive oil
- 1/3 cup white wine
- 2 lemons, juiced (See Note 2)
- 1/2 cup low sodium chicken stock
- 1/4 cup brined capers
- 1/4 cup fresh parsley, chopped
- 1 cup mashed potatoes (See Note 3)
- slices lemon, garnish
- Cut chicken breasts into 4 long strips. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and sauce for 3 minutes. When chicken strips are browned, turn and cook other side for 3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to paper towel lined plate.
- Melt 2 more tablespoons butter. When butter is melted (See Note 4) add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
- Chop the chicken into bite size pieces or leave as strips. Add the chicken to the pan, toss to coat and simmer for 5 minutes.
- Make mashed potatoes. Divide mashed potatoes over the 2 plates and make a well in center of each. Divide the chicken into each mashed potatoes well and pour sauce over chicken and garnish with parsley and lemon slice.
1. I used 10 chicken tender (strips), or use 2 breasts, chopped.
2. I used 2 large lemons and the fresh juice came to 1/3 cup.
3. Either make the smashed potatoes from scratch or make per your favorite boxed brand to serve two.
4. At this point if you prefer a thicker pan sauce: Add 1 tablespoon of flour and stir to cook flour for 1 minute. Then add other sauce ingredients. By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.