Chicken Piccata is more than just a dish; it’s an experience. This Italian-American classic, with its roots deeply embedded in traditional Italian cooking, has found its way into the hearts of many. The dish boasts of tender chicken breasts, kissed with a golden crust, and bathed in a zesty lemon butter sauce.

The addition of capers, parsley, and rosemary not only elevates the flavor but also adds a touch of elegance. Let’s dive into the world of Chicken Piccata and discover the magic behind this beloved dish.

A Glimpse into the Chicken Piccata History

Chicken Piccata, originally a veal-based dish in Italy, has undergone a beautiful transformation in America. The essence of the dish lies in its lemon butter wine sauce, which, when combined with garlic, capers, and fresh parsley, creates a symphony of flavors. While many are familiar with the Tuscan chicken, Chicken Piccata stands out with its unique blend of tangy and savory notes, similar to this Greek lemon chicken.

Choosing the Right Ingredients

The beauty of Chicken Piccata lies in its simplicity. Here’s what you’ll need:

• Chicken: Choose boneless, skinless chicken breasts for the best results.
• Dredging Mixture: This mixture is crucial for that golden crust. Combine flour, freshly grated parmesan cheese, salt, and pepper. While arrowroot flour is a great gluten-free option, feel free to use your preferred flour.
• Chicken Piccata Sauce: The star of the dish! Fresh lemon juice, dry white wine, chicken broth, butter, garlic, capers, fresh parsley, and rosemary come together to create this delectable sauce. If you’re not a fan of white wine, simply replace it with additional chicken broth.

Ingredients (Serves 4)

• 2 large boneless, skinless chicken breasts

• ¼ cup all-purpose flour

• ¼ cup finely grated Parmesan cheese

• 1 teaspoon kosher salt

• ⅓ teaspoon freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 tablespoon unsalted butter (for searing)

• ½ cup dry white wine (or chicken broth)

• 4 garlic cloves, minced

• 1 cup chicken broth

• 3 tablespoons fresh lemon juice (about 1 lemon)

• 2 tablespoons capers, drained

• 2 tablespoons unsalted butter (for finishing the sauce)

• 2 tablespoons fresh parsley, roughly chopped

• A pinch of fresh or dried rosemary (optional)

Instructions

1. Prep the Chicken

• Place chicken breasts on a cutting board.

• With a sharp knife, slice each breast horizontally to create two thin cutlets.

• Pat them dry with paper towels for better browning.

2. Prepare the Dredging Mixture

• In a shallow bowl, combine flour, Parmesan, salt, and pepper.

• Mix well to evenly distribute the seasonings.

3. Coat the Chicken

• Dredge each chicken piece in the flour mixture, shaking off excess.

• Set aside on a plate while you heat the pan.

4. Sear the Chicken

• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

• Add the chicken and cook for 3–4 minutes per side, until golden and cooked through.

• Remove chicken and set aside on a warm plate.

5. Make the Sauce

• In the same skillet, add the white wine and garlic.

• Simmer for 3–4 minutes, scraping up browned bits, until the wine is reduced by half.

• Stir in the chicken broth, lemon juice, capers, and rosemary.

• Add the remaining 2 tablespoons butter, stirring until melted and the sauce slightly thickens.

6. Combine Chicken and Sauce

• Return the chicken to the skillet.

• Spoon sauce over each piece and simmer for 1–2 minutes to warm through.

7. Serve

• Transfer chicken to plates.

• Drizzle with extra sauce and garnish with fresh parsley.

• Serve immediately with pasta, mashed potatoes, or roasted vegetables.

Make-Ahead and Storage

• Make Ahead: You can dredge the chicken and prep the sauce ingredients a few hours in advance.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to keep the chicken tender.

Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: ~30 minutes

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Recipe Variations:

1. Herb-Infused Chicken Piccata:

• Add finely chopped fresh herbs like basil or thyme to the dredging mixture. This will give the chicken an aromatic and herby crust.

2. Spicy Chicken Piccata:

• If you enjoy a kick of heat, spread some red pepper flakes into the sauce or add a finely chopped chili pepper for an extra zing.

3. Creamy Chicken Piccata:

• For a richer sauce, stir in ¼ cup of heavy cream or half-and-half after adding the chicken broth. This variation results in a velvety, creamy sauce that’s absolutely indulgent.

4. Mushroom Chicken Piccata:

• Add 1 cup of sliced mushrooms to the skillet after removing the chicken. Sauté until they’re golden, then proceed with making the sauce. The mushrooms add an earthy depth to the dish.

5. Tomato Burst Chicken Piccata:

• Incorporate a handful of cherry or grape tomatoes to the sauce. They’ll burst and add a sweet-tart flavor, complementing the tangy lemon sauce.

6. Olive Chicken Piccata:

• Along with capers, toss in a handful of pitted and sliced green or Kalamata olives. They add a briny touch, making the dish even more flavorful.

7. Gluten-Free Chicken Piccata:

• For those with gluten sensitivities, use almond flour or coconut flour for dredging. Ensure other ingredients, like chicken broth, are gluten-free as well.

Ginger, a staple in many kitchens, can be transformed into a delightful confection known as candied ginger or crystallized ginger. If you’ve ever wondered how to make this sweet, chewy, and slightly spicy treat at home, you’re in the right place.

In this recipe, I’ll walk you through a simple recipe, ensuring you get that perfect balance of sweetness and zing. Whether you’re looking to enjoy it on its own, use it in baked goods, or gift it to a friend for a holiday, this homemade candied ginger recipe is sure to impress.

Also, our candied jalapenos are a hit, so be sure to check them out as well. 

The Magic Behind Candied Ginger:

Candied ginger is fresh ginger that’s been cooked in a sugar syrup until it softens, then dried to achieve its signature chewy texture. It’s a fantastic way to enjoy the rich flavors of ginger in a unique, sweet form.

Ingredients (Makes about 2 cups)

• 1 pound fresh ginger root

• 4 cups granulated sugar (plus more for coating)

• 4 cups water

• Pinch of salt

Instructions

1. Prepare the Ginger

• Peel the ginger using a spoon or vegetable peeler.

• Slice it into thin rounds, about ⅛ inch thick. Thinner slices will yield more tender candied ginger.

2. Blanch the Ginger

• Bring a pot of water to a boil.

• Add the sliced ginger and blanch for 30 seconds.

• Drain and rinse under cold water.

• (Optional: For a milder flavor, repeat this blanching step a second time.)

3. Make the Syrup

• In the same pot, combine 4 cups of water and 4 cups of sugar.

• Stir until the sugar dissolves, then bring the mixture to a gentle simmer.

4. Cook the Ginger

• Add the blanched ginger slices and a pinch of salt to the syrup.

• Simmer uncovered for 45–50 minutes, stirring occasionally, until the ginger becomes translucent.

5. Drain and Dry

• Using a slotted spoon, remove the ginger slices and place them on a wire cooling rack set over a baking sheet to catch drips.

• Let them air dry for at least 24 hours, or until they are no longer sticky to the touch.

6. Coat in Sugar

• Once the ginger is fully dried, toss the slices in granulated sugar until coated evenly.

• Store in an airtight container at room temperature for up to 3 months.

Tips & Variations

• For Baking: Chop candied ginger into small pieces for cookies, muffins, or bread.

• For Extra Spice: Skip the double blanching for a more intense ginger bite.

• Storage: If you live in a humid area, keep the container sealed tight to prevent stickiness.

Timing

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Dry Time: 24 hours

• Total Time: ~25 hours

Spiced up by our Candied Ginger recipe? Spread the zest! Pin the image below to your Pinterest. Sharing is the real spice of life!

Candied Ginger Variations to Try

1. Spiced Candied Ginger: Add a touch of warmth and depth to your candied ginger.

• Follow the basic recipe.
• Add 1 cinnamon stick, 5 cloves, and a star anise to the sugar syrup.
• Remove the spices before drying the ginger.

2. Citrus-infused candied Ginger: Brighten up the flavor profile with a hint of citrus.

• Follow the basic recipe.
• Add one lemon zest or orange to the sugar syrup.
• Optionally, you can also add a splash of lemon or orange juice for a more pronounced citrus flavor.

3. Vanilla Candied Ginger: A hint of vanilla adds a creamy, aromatic touch.

• Follow the basic recipe.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of pure vanilla extract to the sugar syrup.

4. Chili Candied Ginger: For those who love a kick!

• Follow the basic recipe.
• Add 1-2 dried red chilies or a pinch of chili flakes to the sugar syrup for a spicy twist.

5. Honey-sweetened candied Ginger: A natural alternative to granulated sugar.

• Substitute half of the granulated sugar with honey.
• Follow the basic recipe, but keep an eye on the syrup as honey can burn more easily than sugar.

6. Dark Chocolate Dipped Candied Ginger: Combine the spicy-sweetness of candied ginger with the richness of the chocolate.

• Follow the basic recipe for candied ginger.
• Once the ginger is dried and coated with sugar, melt dark chocolate in a double boiler or microwave.
• Dip each piece of candied ginger halfway into the melted chocolate.
• Place on parchment paper and allow to set in a cool place.

7. Coconut Candied Ginger: A tropical twist to the classic.

• Follow the basic recipe.
• After coating the dried ginger slices in granulated sugar, roll them in finely shredded coconut for an added layer of flavor and texture.

Storing and Enjoying Your Candied Ginger: Keep your candied ginger in an airtight container at room temperature, and it should remain fresh for several months. It’s perfect as a standalone treat, an ingredient in desserts, or even as a garnish for cocktails.

Using Monk Fruit and Other Sugar Alternatives in Candied Ginger

Monk Fruit Sweetener: Monk fruit sweetener is derived from the monk fruit and is many times sweeter than regular sugar. When substituting:

1. Use less monk fruit sweetener. Depending on the brand and blend, you might need anywhere from 1/3 to 1/2 of the amount of sugar called for in the recipe.
2. Keep an eye on the cooking process. Monk fruit sweetener might react differently than sugar when heated, so monitor the syrup’s consistency closely.

Other Sugar Alternatives:

• Stevia: Like monk fruit, stevia is a low-carb sweetener that is much sweeter than sugar. Use a reduced amount and check the specific brand’s conversion chart.
• Erythritol or Xylitol: These sugar alcohols can be used in a 1:1 ratio as a sugar substitute in most recipes. However, they might give a slightly different texture or aftertaste.

Tips:

1. Always check the conversion chart on the packaging of your sugar alternative. Different brands and blends can vary in sweetness.
2. When making a syrup with sugar alternatives, it might not thicken the same way as with regular sugar. You might need to adjust cooking times or methods.
3. Taste as you go. Adjust the sweetness level according to your preference.

Remember, while sugar alternatives can make the recipe more suitable for those watching their sugar intake or following specific diets, the final texture and taste might differ slightly from the traditional candied ginger made with granulated sugar. Experiment and find what works best for you!

Chicken Florentine Soup, a dish that has its roots intertwined with history, culture, and culinary artistry. This soup, with its creamy texture and wholesome ingredients, is not just a meal; it’s an experience. Let’s journey to learn its origins, the reasons behind its popularity, and how to make this masterpiece in your kitchen.

Creamy Chicken Florentine Soup Recipe

Ingredients

Main Components:

• Chicken Breasts: About 1.5 pounds, boneless and skinless
• Fresh Baby Spinach Leaves: Roughly 2 cups

Soup Base:

• Olive Oil: 1 tablespoon
• Unsalted Butter: 1 tablespoon
• Yellow Onion: 1 medium, diced
• Carrot: 1 medium, peeled and diced
• Celery: 1 stalk, diced
• Garlic: 3 cloves, minced

Liquids & Creaminess:

• Low Sodium Chicken Stock: 4 cups
• Heavy Cream: 1 cup

Seasonings & Flavors:

• Salt: 1 teaspoon (adjust to taste)
• Ground Black Pepper: ¼ teaspoon
• Dried Thyme: ½ teaspoon
• Italian Seasoning: 1 teaspoon
• Shredded Parmesan Cheese: ½ cup

Thickening Agent:

• Cornstarch: 3 tablespoons (mixed with 2-3 tablespoons of water)

Instructions:

1. Beginning with the Base: In a large saucepan, combine olive oil and butter. Saute the onion, carrot, and celery until they soften. Introduce the garlic and let it cook briefly.
2. Infusing with Chicken: Pour in the chicken stock and bring it to a boil. Add the chicken breasts along with the seasonings. Let it simmer until the chicken is thoroughly cooked.
3. Creamy Transformation: Once the chicken is done, remove and shred it. To the pot, add heavy cream and parmesan. Introduce a cornstarch-water mixture to thicken the soup.
4. Finishing Touches: Return the shredded chicken to the pot and add in the spinach leaves. Adjust the seasonings if necessary.

Soup’s on and it’s laugh-out-loud good! 😂 Pin the pic below to your Pinterest and serve up a ‘souper’ surprise to your followers!

Chicken Florentine Soup: Variations

1. Vegetarian Florentine Soup:
   • Replace: Chicken breasts with tofu cubes or chickpeas.
   • Stock: Use vegetable stock instead of chicken stock.
2. Creamy Tomato Florentine:
   • Add: 1 can (14 oz) of diced tomatoes or crushed tomatoes.
   • Optional: A pinch of red pepper flakes for a slight kick.
3. Florentine Soup with Grains:
   • Add: ½ cup of cooked quinoa, barley, or rice for added texture and heartiness.
4. Seafood Florentine Soup:
   • Replace: Chicken with shrimp or chunks of white fish like cod or tilapia.
   • Cooking Tip: Add seafood to your soup towards the end of the cooking process to avoid overcooking.
5. Kale Florentine Soup:
   • Replace: Spinach with kale. Make sure to remove the tough stems and roughly chop the leaves.
6. Low-Carb Florentine Soup:
   • Omit: Cornstarch.
   • Add: Extra vegetables like zucchini or bell peppers.
7. Dairy-Free Florentine Soup:
   • Replace: Heavy cream with coconut milk or almond milk.
   • Omit: Butter and use olive oil or coconut oil for sautéing.
8. Spicy Florentine Soup:
   • Add: 1 teaspoon of chili flakes or a diced jalapeño for a spicy kick.
9. Mushroom Florentine Soup:
   • Add: 1 cup of sliced mushrooms (like cremini or shiitake) sautéed with the onions and garlic.
10. Artichoke Florentine Soup:

• Add: 1 can of drained and coarsely chopped artichoke hearts along with the spinach.

Pro Tips:

• Always opt for freshly shredded parmesan for a smoother texture.
• Monitor the chicken’s internal temperature to ensure it’s perfectly cooked.
• For a quicker version, consider using pre-cooked rotisserie chicken.

Serving and Storing

This soup pairs wonderfully with crusty bread or homemade breadsticks. If you’re looking to store it, ensure it’s in a sealed container in the fridge. Due to the cream content, it’s best consumed within 4 days.