Chicken Piccata Re-imagined: A Delicious Variation
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteWhy does Mark get this 15 minutes of fame? Because even though it’s my birthday dinner, today’s recipe — his “Chicken Marccata” recipe — takes but 15 minutes to make and less time to eat, if you like it as much as I do. Yes, Mark can cook and could do so even before I met him. I rarely let him in the kitchen.
When Mark first told me he would make me Chicken Piccata, I didn’t think twice about it. But when he went out to the garden to pick rosemary, started chopping a shallot, and measuring our red pepper flakes… I became curious to find out what he was making.
Chicken Piccata "Marccata"
If you're looking to elevate chicken breast, this recipe is absolutely exquisite. Pair it with a creamy mushroom risotto, fresh baby greens, and a dry white wine for a well-rounded meal perfect to share with a loved one.
Ingredients
- 2 6-8 oz chicken breasts
- salt
- freshly ground black pepper
- 2 tbsp olive oil divided
- 1 shallot(s) minced
- 1 sprig fresh rosemary about 5-inches long, finely chopped
- 1/8 tsp red pepper flakes or more, to taste
- 1/4 cup dry white wine
- 3 tbsp lemon juice freshly squeezed
- 1 heaping tbsp capers
- 2 tbsp unsalted butter
Instructions
- Heat a large 10-inch to 12-inch skillet over medium-high heat. While the pan is heating, slice the chicken breasts into two pieces horizontally so that each breast becomes two thin slices. Season both sides with salt and pepper.
- Add one tablespoon of oil to the pan and tilt the pan to coat. Add the chicken breast slices and let them sauté until lightly browned, then flip and cook the other side till browned. Remove them from the pan and set them on a plate.
- Add remaining oil to the skillet and sauté the shallot, rosemary, and red pepper flakes until the shallot starts to brown. Deglaze the pan with wine and lemon juice. When slightly reduced, add the capers and butter, swirling the butter to create the sauce. Return the chicken to the pan and turn it to coat, just long enough to reheat it.
- Divide the chicken pieces between two warmed plates and spoon sauce and capers over top. Garnish with lemon and rosemary.
Notes
Note: this time, I served it with steamed broccoli, tossing any remaining sauce with the broccoli. It was a great combination!
Tried this recipe?Let us know how it was!
Other Chicken Recipes
Chicken with Truffles and Mushrooms
Truffles are a unique, rich component that can elevate any dish. This recipe is a surefire way to impress with a meal that tastes like it's straight out of a 5-star kitchen.
Check out this recipe
Chicken Fricassé à la Provencal
You can serve this dish with couscous, potatoes, or plain rice. It's great with a little bit of spice to heat your mouth. Traditionally, we use Piment d'Espelette in France, but any good chilli pepper sauce will work.
Check out this recipe
Roasted Chicken with Shallots and Grapes
This recipe was adapted from The New York Times. Like all sheet pan recipes, it is quite simple and quick to prepare. The dish will feed 6-8 people, depending on the sides that you choose to serve.
Check out this recipe
Classic Chicken Provencal
This juicy, tender chicken is a perfect addition to a crisp autumn evening. With classic flavours from the fennel and garlic, accompanied by the perfect touch of sweetness from the rosé, this dish is a guaranteed showstopper.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
French Onion Soup Recipe a Bistro ClassicRelated Provence Articles
Chicken with Saffron and Quince a Fall Recipe
October 6, 2023
Qunice, or coing in French, is a lemon-yellow coloured fruit that looks like a lumpy pear. Although it is a genetic relative to apples and pears, the only way to eat quince is to cook it. One popular preparation is membrillo (pate de coing), a dense, sweet, sliceable paste often served with cheeses in Spain, …
B’stila b’djej Recipe a Traditional Dish from Morocco
September 12, 2018
You don't need to spend much time at the Marseille airport or at the city's Noailles market (le marché des Capucins) to sense a strong North African influence in the region. At the market, you can shop for all the ingredients that you need for this B’stila b’djej recipe…
Grilled Lamb Chops with Mint Monet Style
January 29, 2021
The books Everyday Monet and Monet’s Palate Cookbook inspired these Grilled Lamb Chops with Mint and Parsley. This recipe salutes Monet’s dedication to the farm-to-table movement before it had a title. Earlier this year, I received an incredibly thoughtful and generous gift (of the two books) in the mail recently from my old college pal Patti. She …
Roasted Sheet Pan Chicken for Easy Entertaining
March 24, 2021
Sheet pan chicken is all the rage these days. I resisted the idea for a long time, figuring it was just another culinary fad that would fade. But then I realized that one of my favourite chicken dishes ever is a sheet pan chicken recipe by Ottolenghi. Chicken with Fennel and Clementines. He doesn’t call …
No Comment