My mother-in-law introduced me to chicken piccata years ago. Her chicken piccata is divine – tender, juicy, tasty, with that delicious lemon and caper sauce. It definitely takes some love and effort to produce such a wonderful dish.
I decided to make chicken piccata for Easter, but I wanted it to be fresh. Since we are at church for several hours on Sunday, I knew it wouldn’t work well for me to come home and make it. I searched for a good-looking crockpot recipe and found this one.
My chicken piccata turned out absolutely lovely, just like my mother-in-law’s. It was tender, moist, and held the most delicious of flavors.
The only “hard” part about this recipe is browning the meat ahead of time, which I actually did the night before. Other than that, you just throw everything into the crockpot and let it do its work!
Crockpot Chicken Piccata
Original recipe found here.
Boneless, skinless chicken breasts (the original recipe used thighs)
1/2 cup flour
salt and pepper
1/4 cup olive oil
1/4 cup white wine
1/4 cup chicken broth
1/4 cup lemon juice, preferably freshly squeezed
1 3.5 oz jar of capers, drained
2 T dried parsley (or 1/3 cup fresh, chopped)
NOTE: I used five chicken breast halves. First, I fillet them in half down through the midsection to create ten chicken breast halves.
Put the olive oil in a skillet and heat to medium-high.
Mix the flour with the salt and pepper. Coat the chicken breasts with flour.
Brown the chicken breasts in the oil, approximately a couple minutes per side.
Place chicken breasts in crockpot.
Combine remaining ingredients in mixing or glass measuring bowl and pour over chicken breasts.
Cook on low for 4 to 6 hours.
When you serve the chicken piccata, be sure to scoop out some extra sauce on top. YUM!