Chicken piccata is a classic chicken dish that is always a restaurant favorite. It sounds fancy, but it’s really simple to make at home, which makes it perfect for a romantic dinner for two! I think it can be nice to skip going out on Valentine’s Day and cook up a nice cozy dinner. However, if you’re like me and cook all the time, I suggest getting your valentine to cook for you or take you out!
The great thing about this dish is that you can make it under 30 minutes. That means you can spend more time with your honey, and less time in the kitchen! The tender chicken with the nice tangy lemon-sauce is a wonderful and elegant meal that is sure to impress.
I really like serving chicken piccata over couscous and peas. Couscous cooks up in 5 minutes, and peas in even less time. I recommend choosing a side that will soak up all the wonderful sauce; rice, mashed potatoes, pasta, or quinoa are all good options. I really like peas with this because the sweetness balances the tanginess of the sauce, but you could use whatever vegetable you’d like.
Simple, yet sophisticated is the best way to describe this delicious meal. Served with simple sides and good wine, you will have yourself a great dinner. As for the wine, I like Chardonnay because I can use it in the recipe and then drink it with the meal, but you can serve whichever your favorite is.
Your valentine will feel very loved if you whip up this meal and serve my Nutella Chocolate Mousse for dessert – perfect date night meal!
Will you be staying in or going out this Valentine’s Day?
Tender chicken with a tangy lemon sauce is a perfect meal for date night. Serve with couscous, peas, and a good white wine for a perfect date night meal.
Serves: 4 | Prep Time: 10 Min. | Cook Time: 15 Min.
Flour, for dredging, plus 1 tablespoon
Kosher Salt and Freshly Ground Black Pepper
Olive Oil, for drizzling
4 Chicken Breast Cutlets
1 Cup Dry White Wine
1 Cup Chicken Broth
1 Lemon, juiced
¼ Cup Capers
Fresh Parsley, for garnish
Place the flour in a shallow dish and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Dip each piece of chicken in the flour and coat well. Shake off the excess and place in the hot pan. Cook the chicken for 4-5 minutes per side, or until golden brown. Transfer the chicken to a plate and cover with foil to keep warm while you make the sauce.
Sprinkle the drippings with the tablespoon of flour and whisk to combine. Whisk in the white wine and chicken broth. Cook over medium high heat until the sauce reduces down and thickens slightly. Add in the lemon juice and capers. Place the chicken back in the sauce and cook for 1-2 minutes. Top with parsley and serve.
- You can buy chicken cutlets in the grocery store, but sometimes they can be pretty small. If that is the case, you can use 2 per serving. You can also buy chicken breasts and make your own cutlets. You’ll want to use a sharp knife to slice the chicken into two thin pieces, then using a meat mallet pound them out so they are even in thickness.
- If your pan looks dry when you are ready to make your sauce you can drizzle more olive oil in the pan.
- I like to serve over couscous and peas – both very easy side dishes that can be made in 5 minutes! However, you can serve over pasta, rice, potatoes, quinoa, etc.
- Make sure you use dry white wine in this recipe, I like Pinot Grigio or Chardonnay. Try and pick a wine that you could use in the recipe, but that you would also want to drink. If you’re unsure what to get, ask at the wine store – they are always helpful!
- If you’re cooking for 2, cut the recipe in half, or make the entire thing – the leftovers are great the next day!
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