I am a member of the Collective Bias® Social Fabric® Community. This olive oil shop has been compensated as part of a social shopper insights study for Collective Bias and its client. Classic chicken piccata is paired with a Hojiblanca extra virgin olive oil to create a meal perfect for hosting a dinner party or a family meal at home.
My husband had been bugging me for weeks to make chicken piccata for dinner. I hadn’t made this recipe in years so I’m not sure why he all of a sudden decided he wanted it for dinner. But I’m glad he did! I’d forgotten how good this chicken piccata is.
I headed to Walmart to pick up some wine and olive oil for the piccata. I wanted to try one of the new Star Usage Pairings Extra Virgin Olive Oils. There are three different varities of pairing oils. Each one is made with a different type of olive to best complement a type of food. The Arbequina oil is perfect for pairing with vegetables and the Picual oil pairs well with beef or lamb. I picked up the Hojiblanca oil to use to make the chicken piccata.
The Hojiblanca extra virgin olive oil seemed to have a lighter flavor and body to it as compared to my regular extra virgin olive oil. Sometimes the flavor of olive oil can overwhelm other flavors in a dish and the Hojiblanca definitely did not overwhelm in the chicken piccata.
One of my favorite parts of this dish are the capers. Oh how I love capers! The recipe calls for 1 tablespoon of capers, but I will often put in 1/4 cup or more of capers. I also used bottled lemon juice this time around because I forgot to pick up a fresh lemon. Serve the chicken over pasta or rice and enjoy the delicious sauce!
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup flour
- Salt and pepper to taste
- 2 Tablespoons Star Hojiblanca Olive Oil
- 1/4 cup white wine
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 2 Tablespoons lemon juice, fresh preferred
- 1 Tablespoon capers
- 2 Tablespoons butter
- 1 lemon, sliced
- Whisk together salt, pepper and flour in a shallow dish. Coat each chicken breast in the flour and set aside.
- Heat olive oil in a large frying pan over medium high heat. Place chicken in the frying pan and cook on one side for 2 minutes. Use tongs to flip the chicken over. Cover the pan with a lid and cook for another 1-2 minutes. Transfer chicken to a plate and keep warm. Drain the fat from the frying pan.
- Add the wine and garlic to the frying pan and whisk to deglaze, getting up all the bits and pieces from the chicken. Cook for about 2 minutes being careful not to burn the garlic.
- Add broth, capers and lemon juice to the frying pan. Return chicken to the pan and cook 1 minute on each side. Remove chicken to a serving platter.
- Add butter and lemon slices to the frying pan. Once butter has melted, stir sauce and pour over the chicken on the platter.