Spicy Brown Butter Chicken Piccata

Name: Spicy Brown Butter Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 chicken breasts, split and pounded; 1 lemon, sliced into rounds; 4 cloves garlic, sliced thinly; 60g (4 tbsp) cold salted butter, divided; 1 ½ tbsp capers (30g); 1 tsp chilli flakes; 1 tsp fennel seeds; ¾ cup white wine; ½ cup chicken stock (ideally fresh or from concentrate); 1 tbsp olive oil; Fresh parsley, chopped (for garnish); Picked dill (for garnish); Salt and pepper, to taste

This spicy brown butter chicken piccata offers a fresh twist on the classic Italian favorite. Adding chilli flakes and fennel seeds adds a unique depth of flavour, while the brown butter infuses the dish with a rich, nutty aroma. This recipe balances the tanginess of lemon, the brininess of capers, and the warmth of spices, creating a perfectly balanced dish. A spin on the classic thats sure to impress.

This spicy brown butter chicken piccata recipe elevates a simple chicken breast to something comforting and sophisticated.

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The Importance of High-Quality Ingredients

To create the best spicy brown butter chicken piccata, start with the highest quality ingredients. Fresh chicken breasts are essential for a tender, juicy dish. Organic or free-range chicken is preferred, as it tends to have better flavour and texture.

For the lemon, choose a fresh, juicy one, ideally organic, to avoid any wax or pesticide residues. Fresh garlic, rather than pre-minced, will provide a more robust flavour. When selecting white wine, choose a dry variety like Sauvignon Blanc or Pinot Grigio, as these will enhance the sauce without adding unwanted sweetness.

Opt for high-quality salted butter, as it plays a crucial role in the flavour profile of the brown butter. The capers should be small and firm, ideally packed in brine rather than salt, which can be overly intense. Finally, fresh parsley and dill will add a bright, herbaceous finish to the dish.

Achieve Perfect Texture and Flavour by Pounding Chicken Breasts

Pounding the chicken breasts for this spicy brown butter chicken piccata recipe serves several important purposes:

Even Cooking: Pounding the chicken breasts to an even thickness ensures that they cook uniformly. Without pounding, the thicker parts of the chicken could take longer to cook, leading to overcooked edges or undercooked centers. An even thickness allows the chicken to brown evenly in the pan, resulting in a better texture and appearance.
Tenderness: Pounding the chicken helps to break down the muscle fibers, making the meat more tender. This is particularly important in recipes like spicy brown butter chicken piccata, where the chicken is cooked quickly over high heat. The result is a juicy, tender piece of chicken that’s easy to cut and chew.
Quicker Cooking: Flattening the chicken breasts reduces the cooking time, which is crucial for maintaining the moisture and tenderness of the meat. Thinner pieces of chicken cook faster, minimising the risk of drying out the meat.
Better Sauce Absorption: Thinner chicken breasts have more surface area relative to their volume, allowing them to absorb more of the flavourful sauce in the dish. This enhances the overall taste experience, as each bite is infused with the rich flavours of the browned butter, lemon, and capers.

Browning Butter: The Secret to Depth of Flavour

Browning butter is a technique that transforms the simple fat into a complex, aromatic base for your sauce. The process involves heating butter until the milk solids turn golden brown and release a nutty, caramel-like aroma.

In this recipe, we brown a portion of the butter to flavour the sauce and use it to saute the garlic, capers and aromatics. Adding all the ingredients at the same time i this step will ensure the garlic is cooked through just as the butter starts to turn golden.

A light-coloured pan will allow you to monitor the colour of the butter more easily. Swirl the pan occasionally as the butter melts. The butter will foam up, and then the foam will subside, revealing golden brown flecks at the bottom of the pan. This is your sign that the butter is browned and ready to add a rich flavour to your chicken piccata.

Be careful not to let the butter burn; once it’s browned, remove it from the heat immediately and incorporate it into your dish as per the recipe instructions.

Deglazing the Pan: Capturing Every Bit of Flavour

Deglazing is a crucial step in this spicy brown butter chicken piccata recipe, as it ensures that all the flavourful bits left in the pan after cooking the chicken and lemon are incorporated into the sauce. These caramelised bits, known as fond, are packed with concentrated flavour.

To deglaze the pan, after sautéing the garlic, fennel seeds, chilli flakes, and capers, add the white wine. As you pour the wine into the hot pan, it will sizzle and steam, loosening the fond from the bottom. Use a wooden spoon or spatula to scrape up any stuck-on bits. This process adds depth to your sauce and helps in reducing the wine, intensifying its flavour and cooking off the alcohol.

Ingredient Substitutions for Spicy Brown Butter Chicken Piccata

While this spicy brown butter chicken piccata recipe is best enjoyed with the original ingredients, substitutions can be made based on dietary needs or availability:

Chicken Breasts: For a juicier option, substitute chicken thighs or turkey breast for a slightly different flavour.
White Wine: If you prefer not to use alcohol, replace the wine with an equal amount of chicken stock with a tablespoon of white wine vinegar for acidity.
Butter: For a dairy-free version, use a plant-based butter alternative. Be mindful that the browning process might differ slightly.
Capers: If you’re not a fan of capers, small green olives can be used as a substitute. They’ll add a similar briny flavour.
Chilli Flakes: If you prefer a milder dish, reduce the amount of chilli flakes or omit them altogether. Alternatively, use a pinch of smoked paprika for a smoky twist.
Fennel Seeds: Caraway seeds can be used in place of fennel seeds for a slightly different but equally aromatic flavour.

Tips and Tricks for Spicy Brown Butter Chicken Piccata

Use a Meat Mallet for Best Results: When pounding the chicken breasts, a meat mallet works best for achieving an even thickness. If you don’t have one, a rolling pin or heavy frying pan can also do the job. Just be sure to place the chicken between two sheets of parchment or plastic wrap to prevent tearing.
Chill the Butter Before Browning: Start with cold butter for browning. This helps to slow down the melting process, giving you more control and reducing the risk of burning the butter. Cut the butter into small pieces so it melts evenly.
Deglaze Quickly for Maximum Flavour: After sautéing the aromatics, deglaze the pan promptly while the fond (the browned bits) is still fresh. This will ensure you capture all the concentrated flavours left behind by the chicken and spices.
Monitor the Heat: Keep an eye on the heat level when browning the chicken and butter. Medium to medium-high heat works best to achieve a golden crust without burning. If the pan gets too hot, reduce the heat slightly to avoid scorching the butter or overcooking the chicken.
Season As You Go: To build layers of flavour, season each component of the dish as you go. Start by seasoning the chicken breasts, then taste and adjust the seasoning of the sauce before adding the chicken back in.
Let the Sauce Thicken: Allow the sauce to reduce adequately after deglazing. This concentrates the flavours and creates a rich, velvety texture that coats the chicken beautifully. Be patient and let it simmer until it reaches your desired consistency.
Fresh Herbs for Garnish: Use fresh parsley and dill right before serving to add a bright, herbaceous finish. These herbs enhance the flavour and add a pop of colour to the dish.
Serve Immediately: For the best texture and flavour, serve the dish immediately after cooking. The chicken will be at its juiciest, and the sauce will be at its peak flavour. If you need to prepare ahead, keep the components warm and combine just before serving.
Experiment with Spice Levels: Adjust the amount of chilli flakes to suit your spice preference. If you’re unsure, start with less, as you can always add more heat later, but you can’t take it away once it’s in.
Pair with the Right Sides: This dish pairs well with simple sides like buttered pasta, mashed potatoes, or steamed vegetables. The neutral flavours of these sides complement the rich and spicy piccata sauce without overpowering it.

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How Delicious is this Spicy Brown Butter Chicken Piccata?

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Want more recipes inspired by The Bear?

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Frequently Asked Questions

What is piccata?

Piccata is an Italian cooking method where meat, usually chicken or veal, is sliced thin, dredged in flour, browned, and served with a sauce made from lemon juice, butter, and capers.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance. Store them separately in the refrigerator for up to 2 days. Reheat the chicken gently in the sauce on the stovetop before serving.

What should I serve with spicy brown butter chicken piccata?

This dish pairs well with various sides, such as pasta, mashed potatoes, or a simple green salad. Steamed vegetables like asparagus or green beans also complement the flavours.

Is this recipe gluten-free?

The recipe is naturally gluten-free as it doesn’t include any flour for dredging the chicken. However, if you’re sensitive to gluten, ensure that your chicken stock and other ingredients are certified gluten-free.

How can I adjust the spice level?

You can control the heat by adjusting the amount of chillli flakes. For a spicier dish, add more chilli flakes or even a pinch of cayenne pepper. To reduce the spice, use less chilli or omit it entirely.

Can I use other types of meat?

Yes, this recipe works well with turkey breast, pork cutlets, or even firm fish like cod or halibut.

What type of wine is best for deglazing?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal for deglazing. Avoid sweet wines, as they can alter the balance of flavours in the sauce.

Can I omit the capers?

If you’re not a fan of capers, you can leave them out. The dish will still be flavourful, though it will lose the characteristic briny note that capers provide. You could add some diced briney green olives as an alternative.

What’s the best way to brown butter without burning it?

Use a light-coloured pan to monitor the colour of the butter as it browns. Stir or swirl the butter occasionally, and remove it from the heat as soon as you see golden brown flecks.

Can I use ghee instead of butter?

Yes, ghee can be used instead of butter. Since ghee has a higher smoke point and no milk solids, it won’t brown in the same way but will still add a rich, nutty flavour to the dish.