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.

Homemade candied ginger, also called crystallized ginger, should be tender in the center with a dry, sparkling sugar coating and enough ginger heat to balance the sweetness. The trick is to soften the sliced ginger before it goes into the sugar syrup, then coat it while the surface is still slightly tacky. If you let the pieces dry completely first, the sugar doesn’t stick nearly as well.

This candied ginger recipe starts with fresh ginger sliced about ⅛ inch thick, briefly simmered to soften the fibers, then gently cooked in a simple sugar syrup until the slices become tender and slightly translucent. You can blanch the ginger a second time if you prefer a milder bite.

Once coated and dried, the ginger keeps well and can be eaten on its own, chopped into cookies and cakes, added to granola, or packaged as a homemade holiday gift. Don’t discard the leftover ginger syrup either. It’s useful for tea, lemonade, cocktails, and desserts.

If you like sweet recipes with a little heat, my homemade candied jalapeños use a similar sweet-and-spicy idea in a savory direction.

Ingredients (Makes about 2½ cups)

• 1 pound fresh ginger root
• 3 cups granulated sugar, plus more for coating
• 3 cups water
• Pinch of salt

Instructions

1. Prepare the Ginger

• Peel the ginger with the edge of a spoon or a vegetable peeler.
• Slice into even rounds about ⅛ inch thick. Keeping the slices close to the same thickness helps them cook evenly and prevents thicker pieces from staying fibrous.

2. Soften the Ginger

• Place the sliced ginger in a saucepan and cover with fresh water.
• Bring to a boil, reduce to a steady simmer, and cook for 10 minutes.
• Drain well.
• For milder candied ginger, cover the slices with fresh water and repeat the simmering step once more.

3. Make the Syrup

Return the saucepan to the stove and add:

• 3 cups water
• 3 cups granulated sugar

Heat over medium heat, stirring occasionally, until the sugar dissolves.

Bring the syrup to a gentle simmer.

4. Candy the Ginger

• Add the drained ginger and a pinch of salt to the syrup.
• Simmer uncovered for 45–60 minutes, stirring gently every so often.
• The ginger is ready when the slices look slightly translucent and feel tender when pierced with a fork. Older or more fibrous ginger may need a little longer.
• Keep the heat low enough that the syrup simmers gently rather than boiling aggressively.

5. Drain Until Tacky

• Remove the ginger from the syrup with a slotted spoon and arrange the slices in a single layer on a wire rack set over a baking sheet.
• Let them drain and cool for about 1–2 hours, until the surface feels tacky but the slices are no longer dripping with syrup.
• Don’t wait until the ginger is completely dry or the sugar coating won’t stick as well.

6. Coat With Sugar

• Place some granulated sugar in a shallow bowl.
• Toss the tacky ginger slices in the sugar until evenly coated.
• Return them to the wire rack and let them air dry for 12–24 hours, or until the outside feels dry and the coating has set.

Don’t Throw Away the Ginger Syrup

Strain the remaining syrup into a clean jar and refrigerate it.

It’s excellent in:

• Tea
• Lemonade
• Cocktails
• Sparkling water
• Pancakes or waffles
• Cakes and other desserts

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: 15 minutes
Cook Time: 55–70 minutes
Drying Time: 12–24 hours
Total Time: about 13–25 hours

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Candied Ginger Variations

Once you’ve made the basic recipe, you can easily change the flavor without altering the main method.

Spiced Candied Ginger

Add 1 cinnamon stick, 3–5 whole cloves, and 1 star anise to the sugar syrup while the ginger cooks. Remove the whole spices before draining the ginger.

Citrus Candied Ginger

Add 3–4 strips of lemon or orange zest to the syrup, avoiding as much of the bitter white pith as possible. Remove the zest before draining the ginger.

Chocolate-Dipped Candied Ginger

After the candied ginger has completely dried, melt dark chocolate and dip each piece halfway. Place the pieces on parchment paper and let the chocolate set before storing.

Can I Make Candied Ginger Without Sugar?

Granulated sugar does more than sweeten candied ginger. It also forms the syrup, helps tenderize and preserve the ginger, and creates the crystallized coating after drying.

For that reason, I don’t recommend replacing the sugar in this recipe with monk fruit, stevia, erythritol, or xylitol using a simple 1:1 substitution. The texture, drying time, and coating can all change significantly.

If you need a reduced-sugar or sugar-free version, it’s better to use a recipe specifically developed and tested for that type of sweetener rather than modifying this one.

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.