This Chicken Piccata recipe was the very first $30 wine+food pairing I put on this blog. It was actually Mrs B’s idea to keep all ingredients under a dollar amount because we were saving for a house and were on a tight budget. My wife makes an awesome Chicken Piccata, and one day in 2009 we were drinking this wine when inspiration struck. Check out other $30 wine+food pairings.
Approximate food cost if about $20. There’s so many great wines under $10 that can be a good pairing. Because the recipe has Italian roots I’d look for an Italian wine, but it’s not necessary. We’ve paired Chardonnay with this and it’s usually a good bet.
If you want a break from Chardonnay, but like fuller bodied white wines, take a look at pairing this Piccata with the 2007 Stefanini Soave Il Selese. You’ll love the toasty almond notes along with lemon zest and buttery goodness. It has medium plus acidity to cut through the breading on the chicken. Around the bay area I’ve seen it for about $9.
Chicken Piccata
This is a great $30 wine+food pairing weeknight dish when you want to dine well, but don't want to spend a ton of time making dinner. Enjoy!
Ingredients:
- chicken breasts - 4 Whole Bonless, skinless
- all-purpose flour - 1 cup
- white wine - 1 cup
- chicken stock - 1 cup
- butter - 2 TBSP
- capers - 2 TBSP, drained
- fresh garlic - 1 TBSP, chopped
- fresh lemon juice - 1 TBSP
- canola oil - 1/2 cup
- parsley - 3 TBSP, chopped
- Salt and Pepper -
Ya know…. I haven’t had Chicken Piccata in, I think, years!
You’ve peaked my curiosity. I think I may try this.
Thanks!
~ZZ
Why would you need to heat the oven to 350 when this clearly a dish made on top of the stove?
You know, that's a good point. I think I was going for a baked technique to keep some of the moisture in the chicken, but top of stove has worked better consistently. Good call!
This is a good recipe. I made it last night and we loved it. The other confusing thing was that you said to add the lemon juice twice, once with the broth and again at the end. I added it at the end with the butter. Next time I think I would add a little more as it wasn't quite lemony enough. Also, I used amber beer instead of white wine because I didn't have time to go shopping and it was very good, slightly hardier than the wine would have been but very good as well. Thanks, we enjoyed it and I would make it again.
nice recipe. well balanced flavors.only thing I would would be to lightly pound the chicken (softens the protien ) like making a chicken francese..and ur wine picks ! lovely
the 2006 hanson Pinot is very tasty, for the price!
I am doing an amuse bouche tomorrow that should rock my guests ..scallops involved,will let u know how it turns out
i would do,,i type to fast, and fail to recheck my postings, sorry
Looks delicious! Keep the recipes coming.