Welcome back everyone. I was looking for
a real easy weekn night meal,
specifically a chicken dinner, something
that I could use chicken for. So, as I
was looking around the websites, I found
chicken picata. It is a really easy
recipe. I've never made this one before,
but as I was talking to my mom, she said
that she made chicken picata all the
time when I was young because my dad
loved it. He loved the brininess and the
saltiness of those capers. And I was
like, "Really? I I don't really remember
that." And she goes, "Yeah, because in
my mind, I thought capers were fish,
like little fish balls or something. So,
I had a hard time trying to eat that
dish when I was young, but now I want to
eat it [gasps]
because I come to find out that capers,
they're not fishy. They're little flower
buds and they they're briny and they're
saltiness. So, I'm going to talk about
that here in just a second. But the
capers, there's only four ingredients
and I found this little jar for just
$245.
It's by Goya. You can get any brand that
you want. Now, the capers, there's just
capers, water, sea salt, and acidic acid
in this little jar right here.
And I'm going to tell you what the
capers are about. They are green
unripened flower buds of the caper bush,
also known as Flender's rose. So,
nothing to do with fish for be on this
one right here. They're dried, they're
brined, and they're packed in salt,
bringing out their lemony, slightly
floral, green olive like flavor. Now, I
know my husband's going to like this
green olives. He's all on board. So,
he's excited to try this dish. Also,
he's I don't think he's I think he said
he's never tried chicken picata before.
So, we are going to try it. You're going
to need some chicken breast. Now, these
are boneless, skinless, thin sliced
chicken breast.
Yeah, not doing the work today. I'll let
the store do it. You can find them in a
package like that. Or you can take your
thick chicken breast that you get, thin
it out, and then pound it out until it's
kind of equal on all sides. So that way
it cooks evenly.
I'm not a
cut the chicken evenly. I tend to go so
thick and so thin on one side. So
anyway, if you can get them like that,
get them like that. This was $7.87
and it is a pound and a quarter worth of
these boneless, skinless, thin chicken
things. And I think I got one, two,
then looks like three of them in here.
Okay, so we've got that. And then the
chicken breasts are usually coated nice,
just a fine dust of flour, seasonings.
And then they're lightly sauteed until
golden brown and cooked through. And
then you make this delicious buttery
lemony flavored sauce with the capers
that kind of go over the chicken. So,
I'm super excited because this is what
we have here. And it's generally served
over spaghetti, which is how my mom did
it. But you can certainly serve it with
rice, mashed potatoes, any kind of
cooked starch, and then just find a
vegetable that you like. All right, you
guys. We're going to get started because
I'm super excited about this one. It's
brand new for us. It's an easy weekn
night meal. So they say, this is all you
need. We're just going to get a pan and
get started. Now, I've got a large pot
of water coming to a boil on the back
burner. Just doing that slowly and then
we'll add the spaghetti. This dish
doesn't take very long to make. So, what
I have is one cup of flour and I just
put it in a pie plate so I get big
coverage there with the chicken breast.
And what I'm going to do is go ahead and
get my burner on a medium high heat.
three tablespoons of butter. Now, I'm
using unsalted butter because
of the brininess of the capers and we're
going to be salting the chicken.
So, I'm going to try to minimize the
salt as much as I can, but this is a
lemony, buttery dish. So, we're going to
get that butter in there. We're going to
start melting that.
And then we'll add two tablespoons of
cooking oil to that also.
I'll be using
some olive oil.
One and two. We'll let that heat up all
together.
All right. To my one cup of allpurpose
flour, I'm going to crack in some salt.
A good amount. Actually, okay. We're
going to start with the pepper first.
That's what wants to go in first.
We're going to season it very well.
We'll get a nice coverage of that.
And then we'll put in some salt.
All right, let's blend that together.
We're going to take one of the thinly
cut chicken breast. We're going to place
it into the flour.
Press it down.
We're going to get the other side and
press it down. You just want a very
light coating of the flour on there.
And then you're going to pick it up.
You're going to shake it off. And then
we're going to add it to our hot skillet
with the butter and the oil in it.
Or maybe I should do all three. What do
y'all think? All three. I'll do all
three. We'll make good leftovers.
Shake it off. Shake it off.
Now, what we're going to do is allow the
chicken to cook for two to three minutes
on one side until it's golden brown and
about halfway cooked through. Then we'll
flip it over. We'll cook the other side
for an additional two to three minutes
until it is cooked through and nice and
golden brown. So, we want the chicken
nice and tender, but we are cooking the
chicken all the way through. It's not
going to cook at a different part of the
recipe. All right? So, just make sure
it's fully cooked.
And while I'm doing that, I'm just going
to take some shallots and I'm just going
to cut these up right here. These add a
nice flavor to the dish. If you don't
have shallots, you can certainly use
like red onion or you can use a yellow
onion if you want to do that.
Let me go get my cutting board. We'll
start with that.
The chicken smells good.
So, just take off the ends just like a
regular onion and peel off that outer
layer. And we're going to mince it very
finely.
All right. It's going to look like that.
All right. I'm going to run my knife
through long ways. Tuck your fingers in.
And then I'm gonna turn it around and
just run my knife through.
Very small.
Yeah, we want lots of that goodness in
there.
All right, let's turn our chicken over.
Yeah, look at that.
That's what you want to eat.
Nice and golden brown.
All right, that looks good right here.
Perfect. That was a large shallot.
Now, while you're on this side of the
chicken finishing cooking, you want to
make sure you take a kitchen thermometer
and test your chicken and make sure that
in the center of it, it is more than 165
degrees.
It's looking beautiful in there.
All right, we're going to get everything
ready to make that delicious, buttery,
lemony sauce with the capers in it. Make
sure you have a jar of this. This is a
two and a/4 ounce jar. We're going to
use them all.
Okay, maybe not all of them. We're going
to see. Okay, I've checked the
temperature of my chicken and it is
above 165.
So, I'm going to remove it.
He doesn't want that right there.
Beautiful.
Beautiful. Yes.
All right, we're going to set these
aside.
I'm going to add two tablespoon of
butter to my skillet.
All right, we're going to add in the
shallots.
We're going to cook these down for two
to three minutes.
Woo! They smell delicious in there. I'm
going to lower the heat down to a
medium.
All right, we're going to add in one
tablespoon of minced garlic. We're going
to cook that for one minute. Give it a
good stir.
All right, I'm going to bring the heat
back up to a medium high. I just did
that so I cuz the pan was pretty hot.
Want to bring the temperature down just
a little bit.
Now, we're going to stir in 1 and 1/2
cups of chicken broth.
Now, this part here will take about four
to five minutes because we want to bring
this to a simmer. So, we'll bring it on
to high heat
and we want to reduce this by half.
It'll be a little thicker.
Oh, that looks delicious. We're going to
lower the heat down to a low
and then we're going to add in
four tablespoons of butter.
Y'all, this would be a perfect meal for
Valentine's Day.
We're going to let that melt in.
Now, I've washed off a lemon over here.
We're going to cut it in half first.
Let's get some zest out of it. Take it
all off.
Remember, this is a lemony, buttery,
caper topped chicken, so it needs that
lemon. We're going to put some lemon in
it. We're going to cut the lemon in
half. Roll it first
to help us loosen up that juice in
there.
squeeze.
I think half the lemon will do.
We're going to give that a taste.
Now, what I'm going to do is take the
capers.
We're going to use about half the jar
here. So, 1 oz. I'm just going to drain
these.
M. They are briney.
All right. Let's see what we need in
here.
That looks good.
All right, we're going to stir these in.
Now is a good time to grab your spoon.
Give this a try.
Oo.
Wow, that's delicious.
All right, we're going to add our
chicken back in. Give it a nice coating
of that sauce and let it simmer for five
minutes. Get those flavors all activated
into the chicken. Now, if you need to,
you can add a little slurry to the sauce
to help thicken that up.
All right, I had simmered it for just a
few minutes to get that sauce nice and
thick. Look at that
color here. A little vibrancy with some
fresh parsley.
And then I'm going to slice some lemons.
And we'll add that in there. I'm going
to slice them. And then I'm just going
to half them. See? Right there.
There. And right there. What do you all
think of my easy chicken picata? An easy
weekn night meal. Chicken dinner. Very
simple. Valentine's Day. Make that for
your honey or your sweetie.
All right,
let's add some more sauce. I got my
chicken picotta on my rice.
Look at that sauce. I'm telling you
what. Let's go in. Can y'all see that?
Oh.
All right. Look at that.
Let's get some spaghetti with that bite.
All right.
You know that's my bite.
That chicken is nice and tender.
I'm going to try the capers.
Mhm.
Wow.
What was I missing all these years? What
took me so long to make? Easy chicken
picata. Let me tell you you guys.
Who wouldn't want that? I think that's
Thomas's right there. [laughter]
Then you have that delicious
sauce.
Yeah.
All right, you guys. Woo. Go check this
one out. You can find these this recipe
and all my other recipes on my recipe
blog kathern'splates.com.
Look up easy chicken pakata and make
your own. If you haven't made something
special in a long time, this one's it.
It's delicious and I love it on the
spaghetti. Perfect. All right, you guys.
Thumbs up on this one. If you're new to
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I'll see y'all on the next episode. Bye.