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Chicken Piccata

Chicken Piccata Related:   meat, Passover, Rosh Hashanah

Prep time: 2 hrs

Cook time: Step I - 1 hr, Step II - 1 hr in oven

Yield: 10 servings

I have always thought of Chicken Piccata as an elegant meal for a small intimate dinner party. I surprised myself when I decided to experiment with modifying my recipe for Passover, preparing it ahead of time and attempting to serve it, untested, to a modest number of people (41, my max) at my second seder last year. I wasn’t all that worried. By then, everyone would have had a hard boiled egg, haroset, gefilte fish and chicken soup and matzah balls. How hungry could they be? Besides, I also prepared a baked salmon…because I believe in options. I am here to say that I still love Chicken Piccata… even as a buffet item for a large crowd and even on Passover!

This recipe may be doubled or tripled. The amount in this recipe may serve more people on Passover since there is so much other food served during the Seder and prior to the main meal.

 

Ingredients

  • 12 boneless, skinless chicken breast halves, pounded into cutlets*
  • Salt and black pepper
  • Passover matzah meal (potato starch or cake meal can be substituted)
  • Extra virgin olive oil
  • 1 pound white mushrooms or baby portabellos, thinly sliced (optional)
  • ¾ cup dry white wine
  • 6-8 cloves garlic, minced
  • 3 cups chicken broth or Passover chicken-flavored powder mixed with water
  • ¾ cup fresh lemon juice
  • 3 tablespoons capers, drained
  • Chopped fresh parsley
  • Lemon zest
  • Thinly sliced Lemon
  • * To pound chicken breasts into cutlets, place between two sheets of plastic wrap on a hard surface and pound with a mallet until desired thinness.

Preparation

  • Season cutlets with salt and pepper and lightly dredge through matzah meal. Heat a large sauté pan, lightly coated with oil. Sauté as many cutlets as will fit in the pan for 1 to 2 minutes on each side. Remove from pan and place in a 9x 13 inch casserole dish in a single layer. Continue to sauté all cutlets, adding oil as needed. If you like mushrooms and want to include them in this dish, place them in the sauté pan after all the chicken has been lightly sautéed and removed to the caserole. Add oil if needed and sauté mushrooms until just done.  Remove the mushrooms from the pan and distribute over the chicken in the casserole dish, leaving any liquid from the mushrooms in the sauté pan.
  • Deglaze pan by adding the wine and minced garlic to the sauté pan (including the liquid from the mushrooms) and scraping the bits of burnt on chicken and matzah meal from the bottom of the pan with a wooden spoon. Cook the liquids over medium heat until garlic is slightly brown and liquid is nearly evaporated, about 4 to 5 minutes. Add broth, lemon juice and capers and 2 tablespoons of olive oil to the sauté pan and stir.  Heat for 1 minute and pour mixture over the chicken cutlets in casserole dish.
  • (At this point the casserole can be covered and refrigerated until 2 to 3 hours before it will be served if you are serving it within a day. If not, it can be frozen. Be sure to defrost early on the day you will be serving it and bring to room temperature. Then follow the instructions below.)
  • Preheat oven to 350 degrees. Bring casserole to room temperature. Cover casserole dish with aluminum foil. Bake covered for 30 minutes or until heated through. Taste sauce for seasonings and adjust. If more liquid is needed, chicken broth, wine and/or lemon juice can be added to taste. The liquid will thicken as it cooks and blends with the matzah meal coated chicken. Uncover and bake 15 minutes more prior to serving. Garnish with chopped fresh parsley, lemon zest and thin lemon slices.

8 Responses

  1. judy says:

    Thank you for this extraordinary recipe. I’ve made it for Passover as well as for a non-holiday dinner. I never seem to make enough!!

  2. Jeanie Cohen says:

    Hi
    I’m a bit confused re the chicken piccata recipe. You mention times for previously frozen recipe. Is it the same for fresh?

  3. Audrey says:

    Ever make with boneless thighs

  4. Linda says:

    The chicken piccata was delicious. Thanks for a different Passover main course. My family loved it.

  5. Clara Alpert says:

    I’ve been making this every year for my Pesach Seder, and the only complaint I get is why don’t I also make it for during the year! Thank you!!!!

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