As the name picante chicken piccata suggests this take on an Italian American classic has a spicy twist. The addition of a little cayenne pepper really adds heat and pairs well with the other flavours.
The other adaptation is the addition of cream – not traditional but not unheard of either. In this case I am working with my location. Living in Finland means that alcohol is prohibitively expensive, so much so that you wouldn’t use it in cooking. So instead I’ve added chicken stock and cream to make the sauce. A little lemon nods towards the acidity of the traditional version. Of course, if you have access to plentiful alcohol feel free to use white wine, sherry or vermouth.
Serve this chicken piccata with rice or pasta and some sauteed vegetables.
Picante Chicken Piccata
Ingredients
Sauce
Chicken
Instructions
Sauce
-
Heat a frying pan to a medium low heat. Add 1 tbsp of olive oil and the chopped onion. Fry until softened making sure nothing catches. Add the garlic and fry for 30 seconds.
-
Add 1 tbsp of chicken stock concentrate and a little water. Then add the cream. Simmer for 2-3 minutes.
-
Add the lemon juice, capers, salt and pepper. Remove from the heat and taste for seasoning.
![]()
Chicken
-
Sprinkle 1 tsp of cayenne pepper over the chicken breasts.
![]()
-
Put the flour for dredging on a plate and season with salt and pepper. Dredge the chicken breasts in the seasoned flour.
-
Heat 2 tbsp of olive oil in a frying pan over a medium heat.Â
-
Add the chicken breasts and fry until golden brown, turning when necessary
This should be done in batches to avoid overcrowding in the pan which might make it soggy. -
When the chicken is nearly ready add 1 tbsp of butter and cook for a minute or two more to add colour and flavour.Â
![]()
-
Heat the sauce. Serve the chicken with the sauce poured over.
