I’m thrilled to finally share this post and introduce you to The Secret Recipe Club. Miss Amanda of Amanda’s Cookin started this creative community to help bloggers discover other bloggers’ recipes and broaden exposure for everyone involved. Each month, members are assigned another blog at random and prepare any recipe they choose to feature on a designated date — think Secret Santa meets recipe exchange. I was excited to participate for the first time and loved every minute of it.
So who did I get?
I was delighted to be assigned Kimberly from Rhubarb and Honey. Her site is warm, beautifully photographed and full of inviting recipes. It was hard to pick just one, but since I’m sticking with lighter fare this season, I chose Kimberly’s Chicken Piccata. Her version looked irresistible and she even included helpful nutrition information and Weight Watchers points, which was a very welcome bonus.
I love chicken in all forms and had long wanted to try a classic chicken piccata. Kimberly’s recipe delivered everything I hoped for — bright lemon, savory capers, a silky wine-and-broth pan sauce, and a quick, elegant finish with butter. I followed the recipe as written and didn’t make any changes because it was spot on. The aroma while cooking was incredible; even the delivery driver commented on how good the house smelled. I served the chicken with brown rice and enjoyed a glass of the same dry white wine used in the sauce.
RECIPE
Chicken Piccata
Recipe adapted from Rhubarb and Honey.
Yield: 4 servings
Ingredients
- 1/4 cup + 1 tsp all-purpose flour, divided
- 8 (3 oz) thin boneless, skinless chicken cutlets
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp canola oil, divided
- 2 Tbsp capers, rinsed
- 2 medium garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 4 (2-inch) strips lemon zest
- 4 tsp fresh lemon juice
- 1 Tbsp unsalted butter, chilled
Instructions
- Spread 1/4 cup of flour in a shallow dish. Rinse the chicken cutlets, pat dry with paper towels and season both sides with salt and pepper. Dredge one side of each cutlet in the flour, shaking off any excess.
- Heat 1 Tbsp of oil in a large skillet over medium-high heat until shimmering. Place four cutlets, floured side down, in the skillet and cook about 3 minutes on the first side until golden brown. Flip and cook until the meat is no longer pink, about 1 more minute. Transfer to a plate and tent loosely with foil. Repeat with the remaining 1 Tbsp oil and the remaining cutlets.
- Add the capers and garlic to the skillet and return to medium heat; cook about 30 seconds until fragrant. Stir in the remaining 1 tsp flour until incorporated. Gradually whisk in the chicken broth, white wine and the lemon zest strips, scraping any browned bits from the bottom of the pan for extra flavor. Bring to a simmer and cook until the sauce thickens slightly and reduces to about 1/2 cup, about 10–15 minutes.
- Return the cutlets and any accumulated juices to the simmering sauce and warm through about 30 seconds. Remove from heat, discard the lemon zest strips, then whisk in the lemon juice and chilled butter to finish the sauce. Spoon the sauce over the chicken and serve immediately.
Notes
Serving suggestion: Serve two cutlets per person with brown rice, couscous or a light pasta and a green vegetable or salad. The bright lemon and capers pair well with steamed asparagus or roasted green beans. Leftovers: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the sauce’s texture.
Nutrition (per serving): 2 chicken cutlets with sauce • Calories: 310 • Fat: 12 g • Carbs: 4 g • Fiber: 0 g • Protein: 40 g • WW Points+: 7 pts
Huge thanks to Kimberly for sharing this wonderful Chicken Piccata. Her blog, Rhubarb and Honey, is full of great recipes and homey stories — be sure to explore her site for more inspiration. Participating in The Secret Recipe Club was a fun way to discover new dishes and meet fellow food bloggers; I highly recommend joining if you enjoy trying recipes from other cooks.