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How to Make Chicken Piccata and the Great Chicken Caper

Updated on February 13, 2011

My Introduction to Capers

I love chicken, and my daughter loves to cook. One day, she made Chicken Piccata for our family, and I was very pleasantly surprised. I was a bit reluctant to try this meal because in my mind, I thought those little dark things were hard and not meant to be eaten, just sort of a flavor enhancer. I had no idea what the little dark things I was seeing were. I asked my daughter what those were and she said capers. Well, I tried it and boy, was I mistaken! It was beyond delicious! The capers have a nice, lemony zing to them!

Capers are actually a flower bud that grows on a bush in the Mediterranean region. Capers, I found out, also have a great nutritional value as well. However, if you're on a low sodium diet, you may want to stay away from these, or use them sparingly.

Up until now, I had never in my life bought or tasted them. Oh, I'd seen them in the store, but never investigated what exactly it was. Now I know, and it is now a standard staple in our kitchen. I hope you try this recipe and enjoy it as much as I did.

Source

The Recipe

Ingredients

1 to 1 1/2 pounds thin sliced boneless chicken breasts

1 cup chicken broth

1 - 2 ½ ounce jar capers

½ cup olive oil

½ cup parmesan cheese

1 cup flour

Equipment/Utensils

1 large frying pan

1 large Ziplock bag, or bowl

1 shallow baking dish

fork

Preparation

Pour the olive oil in the frying pan. Combine the flour with the parmesan cheese in the Ziplock bag, or the bowl if you prefer. Using the fork, take the pieces of chicken and coat them with the flour and parmesan cheese mixture. Place the chicken pieces in the pan. On a low to medium flame, cook the chicken till it's done. If the olive oil starts to dissipate, add more oil to the pan so that it does a bit more than just cover the bottom. Once the chicken is cooked, take the pieces out and place in the shallow baking dish.

While the chicken pieces are resting in the dish, add the chicken broth and capers to the olive oil in the frying pan. Simmer for approximately 10 minutes on a low heat. After 10 minutes, pour it over the chicken. It is now ready to serve.

Source

Comments

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    • trish1048 profile imageAUTHOR

      trish1048 

      5 years ago

      Hi milyas32,

      Thanks for taking the time to comment, and thank you for the kind words.

    • trish1048 profile imageAUTHOR

      trish1048 

      5 years ago

      Hi sgbrown,

      Trust me, it is! We have it often and it never fails to please. I'm glad you're going to give it a try.

      Thanks so much for the vote and share, I truly appreciate it :)

    • sgbrown profile image

      Sheila Brown 

      5 years ago from Southern Oklahoma

      This sounds great! I have never tried capers, but they will now be on my grocery list. This sounds delicious as well as easy. Going to try this very soon! Voted up and sharing on my recipe blog! :)

    • trish1048 profile imageAUTHOR

      trish1048 

      6 years ago

      Hi milyas32,

      I hope you mean you tried my recipe and found it to your liking. I'm curious to know what you found in it. Do you have a variation of this recipe? If so, I'd love to read about it.

      Thanks for taking the time to read and comment :)

    • trish1048 profile imageAUTHOR

      trish1048 

      6 years ago

      By the way, Angela, welcome to HubPages :)

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      You are very welcome!

    • trish1048 profile imageAUTHOR

      trish1048 

      6 years ago

      Hi Angela,

      I hope you do. It's very simple to make and thus far, in my home, has been a crowd pleaser.

      Thanks so much for commenting.

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      I really would love to try this.

    • trish1048 profile imageAUTHOR

      trish1048 

      7 years ago

      Hi Elddwen,

      I believe you'll be pleasantly surprised as I was. I hope you enjoy it.

      Thanks so much for your support and commenting. Let me know how it turns out for you, good or bad. I don't offend easily :)

    • Eiddwen profile image

      Eiddwen 

      7 years ago from Wales

      A great recipe which I will bookmark, useful/up for this one as well and I will let you know how I get on with this recipe.

      Thank you for sharing and take care,

      Eiddwen.

    • toknowinfo profile image

      toknowinfo 

      7 years ago

      Thanks for this great recipe. I am looking forward to trying it. Thanks for sharing your cooking talents. Rated up and useful.

    • trish1048 profile imageAUTHOR

      trish1048 

      7 years ago

      Hi 2besure,

      I used to be a big beef eater. I still like it but I find I'm eating more chicken these days. I'm glad you found this to your liking and I hope you enjoy :)

      Thanks for commenting.

    • 2besure profile image

      Pamela Lipscomb 

      7 years ago from Charlotte, North Carolina

      I love chicken, but my recipes are limited. This is another recipe I will definitely make.

    • trish1048 profile imageAUTHOR

      trish1048 

      7 years ago

      Hi dear friend,

      Great! so, did it taste good? :)

    • Sally's Trove profile image

      Sherri 

      7 years ago from Southeastern Pennsylvania

      I just made your recipe and added baked potatoes with sour cream, and steamed green beans on the side. Easy, simple heaven!

    • trish1048 profile imageAUTHOR

      trish1048 

      7 years ago

      Hi Nellieanna,

      It's nice to see you enjoy this meal too! Thanks for your input.

    • Nellieanna profile image

      Nellieanna Hay 

      7 years ago from TEXAS

      This is one of my most favorite specialties to make. I ordered it at Italian restaurants and then discovered I liked my own better! It's so easy and quick to prepare, too. I use regular skinless, boneless chicken breasts, cut lengthwise and then pound them thin. This can be best done by placing the pieces in a ziplock bag with a few drops of water (to prevent the chicken from sticking to the plastic and tearing during the pounding). I use a big white rubber mallet to do the honors, but it never touches the meat directly. I actually bought it at Lowe's - great quality and a lot cheaper than at Williams-Sonoma! LOL

      Of course - a ziplock bag to coat the pieces with seasoning and flour is handy as well, as you suggest. It all goes so quickly, it's well to have everything measured and lined up near the pan! I usually sear the chicken in 2 Tablespoons olive oil at medium heat, - 2 minutes on each side, then remove to a hot platter while I glaze the hot pan with a little wine (covering the pan is vital so it doesn't splatter everywhere). That loosens all the "goodies" from the browning. Then I add the broth and put the chicken back in the pan for about 5 minutes, remove again to the platter and add butter, lemon juice and capers and some lemon slices just to warm and wilt a little. I've never used parmesan in the cooking- but sprinkle it on the chicken topped with the pan gravy and lemon slices. It is one of my most favorite things! Thanks for sharing your lovely recipe too!

    • trish1048 profile imageAUTHOR

      trish1048 

      7 years ago

      Hi Mikc,

      Yes, this is a very simple, delicious meal to prepare. A nice salad with this and you're good to go.

      I hope you try it, you won't be disappointed.

      Thanks so much for commenting and for the fan mail. Much appreciated :)

    • Mike's Corner profile image

      Mike's Corner 

      7 years ago from Maryland

      I love chicken piccata! It looks a lot easier to make than I thought, I think I could actually make it following this recipe :)

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