Unique Chicken Piccata with Sun-Dried Tomatoes

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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This Unique Chicken Piccata with Sun-Dried Tomatoes takes a classic dish and adds a flavorful twist. The addition of sun-dried tomatoes brings a delightful depth to the traditional lemony sauce, making it perfect for a weeknight dinner or a special occasion.

Ingredients for Unique Chicken Piccata with Sun-Dried Tomatoes

Chicken breasts are the star of the show, providing tender, juicy meat. By flattening them, you ensure they cook evenly. All-purpose flour helps to create a lovely golden crust when the chicken is sautéed. A hint of salt and black pepper seasons the chicken just right. Olive oil is used for cooking the chicken, imparting a mild flavor and keeping it moist.

Chicken broth adds depth to the sauce, while fresh lemon juice brings a zesty brightness. Sun-dried tomatoes are the unique element here, offering a concentrated burst of flavor. Capers add a salty, briny touch that complements the lemon. Unsalted butter enriches the sauce, making it silky and smooth. Fresh parsley and lemon slices are used for garnish, adding a pop of color and freshness.

Tips & Tricks

  • To get an even thickness, place the chicken between two sheets of plastic wrap before pounding.
  • If your sun-dried tomatoes are packed in oil, be sure to pat them dry to avoid adding too much oil to the dish.
  • For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour.
  • If you prefer a thicker sauce, let it reduce a bit longer before adding the chicken back to the skillet.

Serving Suggestions

This Chicken Piccata pairs wonderfully with a side of creamy mashed potatoes or a light, lemony pasta. A simple green salad with a vinaigrette also complements the tangy sauce beautifully. For a heartier meal, serve with roasted vegetables or crusty bread to soak up that delicious sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result, but they may require a slightly longer cooking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the sauce's texture.
Can I freeze this dish?
While it's best enjoyed fresh, you can freeze it. The texture of the sauce may change slightly upon thawing.

Unique Chicken Piccata with Sun-Dried Tomatoes Recipe Walkthrough

Start by flattening the chicken breasts using a meat mallet. This helps them cook evenly and quickly. Prepare a mixture of flour, salt, and pepper in a shallow dish. Dredge each chicken breast in this mixture, shaking off any excess. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook them for about 3 to 4 minutes on each side until they’re golden brown. Remove the chicken from the skillet and set it aside for now.

In the same skillet, pour in the chicken broth to deglaze it, scraping up any delicious browned bits from the bottom. Stir in the lemon juice, sun-dried tomatoes, and capers. Let this mixture simmer for about 2 minutes, which allows the flavors to meld beautifully. Add the butter to the skillet, and as it melts, watch the sauce transform into a rich and glossy delight.

Return the chicken to the skillet, spooning the sauce over each piece. Let them cook together for another 5 minutes, ensuring the chicken is cooked through and infused with all that flavor. Finally, garnish with a sprinkle of fresh parsley and some lemon slices before serving to add a bit of freshness and color.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • The sun-dried tomatoes add a rich, savory note that elevates the dish.
  • Uses simple, fresh ingredients that are easy to find.
  • The sauce is bright and tangy, balancing beautifully with the chicken.

Ingredients

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup sun-dried tomatoes, julienned
1/4 cup capers, drained and rinsed
4 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Lemon slices for garnish

Step-by-step Instructions

1. Flatten chicken breasts using a meat mallet to achieve even thickness.
2. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in the mixture.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until golden.
4. Remove chicken from the skillet and set aside.
5. Deglaze the skillet with chicken broth, scraping up brown bits from the bottom.
6. Stir in lemon juice, sun-dried tomatoes, and capers. Let it simmer for 2 minutes.
7. Add butter, allowing it to melt and thicken the sauce.
8. Return chicken to the skillet, spoon sauce over it, and cook for an additional 5 minutes.
9. Garnish with parsley and lemon slices before serving.

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