Time is money: the ultimate guide to batch-making chicken piccata
What To Know
- Pour the marinade over the chicken breasts and refrigerate for at least 30 minutes, or up to overnight.
- This allows the flavors to penetrate deep into the chicken, resulting in a juicy and flavorful dish.
- Carefully place the chicken breasts in the skillet and cook for 3-4 minutes per side, or until golden brown.
Chicken piccata, an Italian classic, tantalizes taste buds with its succulent chicken, zesty lemon-butter sauce, and aromatic capers. However, the allure of this dish can be dimmed by the time-consuming preparation. This comprehensive guide will unveil the secrets of how to make chicken piccata ahead of time, allowing you to savor this culinary masterpiece without the last-minute rush.
Prepare the Marinade
The key to flavorful chicken piccata lies in the marinade. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Whisk until emulsified. Pour the marinade over the chicken breasts and refrigerate for at least 30 minutes, or up to overnight. This allows the flavors to penetrate deep into the chicken, resulting in a juicy and flavorful dish.
Dredge and Pan-Fry the Chicken
Once the chicken is marinated, remove it from the marinade and pat dry. Dredge the chicken in flour seasoned with salt and pepper. Heat olive oil in a large skillet over medium heat. Carefully place the chicken breasts in the skillet and cook for 3-4 minutes per side, or until golden brown. Do not overcrowd the pan, as this will prevent the chicken from browning evenly.
Create the Lemon-Butter Sauce
While the chicken is cooking, prepare the lemon-butter sauce. In a separate skillet, melt butter over medium heat. Add lemon juice, capers, and white wine (optional). Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.
Assemble the Chicken Piccata
Once the chicken is cooked, transfer it to a baking dish. Pour the lemon-butter sauce over the chicken and sprinkle with fresh parsley. Cover the dish tightly with aluminum foil or plastic wrap and refrigerate for up to 24 hours.
Reheating the Chicken Piccata
When ready to serve, preheat the oven to 350°F (175°C). Remove the chicken piccata from the refrigerator and bring to room temperature for 30 minutes. Bake for 20-25 minutes, or until heated through.
Perfecting the Sauce
If the sauce has thickened too much during refrigeration, add a splash of water or chicken broth before reheating. If the sauce is too thin, simmer it over low heat until it reaches the desired consistency.
Serving Suggestions
Chicken piccata is a versatile dish that pairs well with a variety of sides. Consider serving it with roasted vegetables, mashed potatoes, or a simple green salad. A crusty bread is also an excellent accompaniment for soaking up the delicious sauce.
Tips for Making Chicken Piccata Ahead of Time
- Use boneless, skinless chicken breasts for the best results.
- Don’t overcook the chicken during the initial pan-frying.
- Allow the chicken to cool completely before refrigerating.
- Reheat the chicken piccata gently to prevent drying out.
- If desired, you can also freeze the chicken piccata for up to 2 months. Thaw overnight in the refrigerator before reheating.
Basics You Wanted To Know
Q: How long can I marinate the chicken before cooking?
A: You can marinate the chicken for as little as 30 minutes or up to overnight.
Q: Can I use other types of meat instead of chicken?
A: Yes, you can substitute chicken with veal or fish, such as tilapia or flounder.
Q: What if I don’t have white wine?
A: You can omit the white wine or substitute it with chicken broth.
Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (74°C).
Q: Can I make the lemon-butter sauce ahead of time?
A: Yes, the sauce can be made up to 3 days ahead of time. Store it in an airtight container in the refrigerator.