So, I have at least one thing in common with the wonderful Kelly Jensen – we both love capers! Kelly is here today with her Chicken Piccata recipe. Capers give a lovely little burst of bright flavor to a dish that I just adore and they will take your chicken-for-dinner to the next level. Don’t forget to scroll down and check out Kelly’s new book, Out in the Blue.
I love capers. They’re super salty and have a really unique flavour. I can eat them straight out of the jar, but prefer adding them to my recipes. Sometimes I add too many and my family makes little piles of them on the sides of their plates. I usually eat those too.
One of my favourite recipes including capers is Chicken Piccata. I didn’t know this particular combination of ingredients actually had an official name until I saw it on a restaurant menu. My first experience of it was at a pot luck luncheon where it was simply referred to as the lemony chicken dish. A couple of years later, I found it on a restaurant menu where the description of lemon and capers sounded familiar. Something was missing, though. There were no artichoke hearts and sun dried tomatoes and the restaurant didn’t serve it with a heap of crusty bread to mop up the sauce.
Over the years, I’ve fiddled with many versions of this recipe. I’ve dropped the sun dried tomatoes because while I adore them, they can overpower the delicate lemon flavour. I always include the quartered artichoke hearts. Their texture really adds an interesting element. I’ve served my Chicken Piccata with rice, pasta and vegetables. I still prefer bread. I always make enough that I have left overs—the sauce thickens overnight and is really yummy the next day.
Ingredients: Continue reading