Chicken “Piccata” With Chard or Beet Greens
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1bunch chard or beet greens, stemmed and washed well in 2 changes of water
- Salt to taste
- 2boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- Juice of 1 large lemon
- Freshly ground pepper
- 2 to 3tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
- 2tablespoons grapeseed, sunflower or canola oil
- ¼cup dry white wine
- 1tablespoon unsalted butter, softened
- 1tablespoon capers, rinsed and coarsely chopped
- 1tablespoon chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
302 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 32 grams protein; 525 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut each chicken breast into 2 equal pieces (if they are – 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Step 2
Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
- Step 3
Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
- Step 4
Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned in spots. Turn over and brown on other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
- Step 5
If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
- Step 6
Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.
Tip
- Advance preparation: You can blanch the greens and pound the chicken several hours ahead. Keep the chicken between pieces of plastic wrap in the refrigerator.
Private Notes
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Cooking Notes
Mike Dunham
I'm in Mexico, so we have chicken breasts, thinly sliced and pounded for milanesa available everywhere that is perfect for this. For those in the states, check the butcher counter in any Hispanic market or market that serves a significant Hispanic population.
Brenda
this is a classic Italian chicken dish we have been making for years (minus the greens) always comes out great. The greens would be better if done separately and not in the same pan as the lemon discolors it quickly. otherwise a good combination
Karen
I just cooked the chicken piccata and served it with a salad. The chicken came out great, but there was not enough sauce so I recommend making 3 times the sauce next time.
Mark
I recommend freezing the chicken breasts for about 45 minutes to make it easier to cut. I actually prefer piccata with Pork. Loin slices (cut 1/4 inch and pounded) or tenderloin slices (cut 1/2 inch and pounded). Pork is much easier to pound thin. For the sauce, I saute some garlic in a touch of oil and then add the wine (I also add 1/4 cup chicken stock). Reduce it by half and add a splash of lemon juice, the capers and swirl in the butter off heat to finish.
Westminstress
I thought this was quite good. Would be much faster for a weeknight with bagged kale or chard. Can't give it five stars because the whole family didn't love it - next time remember to keep one piece with no sauce for O. 1/2 lemon was plenty and I might up the oil and butter a bit for next time.
Lee Walthall
Omit the wine and increase the butter
Julie
I agree with others that the sauce should be tripled and the proportion of lemon juice should be reduced. Sauce was too acidic to me, so I added no-salt chicken broth and more butter to round it out.
Mrs. Brown
Chicken Piccata has garlic. How is it that this has no garlic? The recipe is greatly improved by adding a minced clove of garlic to the hot skillet after the chicken is removed so that the flavor blooms before adding the wine, etc.
Spizzy
Could you use thighs instead?
Do yourself a favor and add a few cloves of minced garlic before putting in the wine and lemon juice. You are robbing yourself of the scent while the garlic cooks with the butter, wine, and lemon and of course…the flavor!
Donneek
I am crazy for chicken picatta, I made with 5 large breasts and lots of extra sauce and it was delicious but i actually got tired of it and had so much left. I turned it into Avgolemono Soup it was also wnderful!
Berkeley Blew
Perfection!
laney
This has been one of my main cravings since being pregnant!! I like to eat it along with a kale salad instead of the greens. I do kale, roasted chickpeas, feta, tomato, and a simple homemade lemon pepper vinaigrette.
magnamosa
i didn't find this very flavorful and the chard really needed the kick of some garlic. maybe it needs more butter and oil as the pan was totally dry before cooking the chard. I make this on my own just the same without measuring butter, oil, lemon juice or wine so next time will stick with that as it was much better
michelle
I’ve made this two weeks in a row. I cooked a lot of chicken and then make the sauce and reheat it in the sauce and it’s phenomenal.
alex
Easy enough though a bit time consuming. Used rice flower to dredge and worked out great. Would amp up the chard and the sauce to serve 4 people.
Jen
Fantastic ease to taste ratio. Made the chicken exactly as advised. Did not make the chard as not a favorite in the house. Served with a side salad. 10/10 will make again. No notes.
make ahead?
Could the chicken be brined beforehand to ensure it stays juicy?
Susan A
I couldn't bear to throw away the chard stems so I cooked the chard like I usually do—sauteed the stems in olive oil until softened, then added coarsely chopped leaves, a little bit of water, and covered the pan to steam. As others have said, next time I would double the sauce, but a good, classic dish.
Keefe Harrison
Mmm. Made with broccolini because that is what we had - delicious. And of course the addition of garlic hit the spot. Doubled the sauce, served with bread to dab up the goodness.
Mark B
Triple the ingredients for sauce.
CBokat
This was excellent, quick, easy and healthy. My 7&9 year olds devoured it. I think it will be on repeat rotation at our house from now on.
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