Recipe by Joe Canino
"Preparation can be done a day ahead of time to save time in the kitchen and be with your company!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red bell peppers, seeded and diced
sweet onions, peeled and cut into wedges
1 1/2 pounds
skinless, boneless chicken breast halves - cut into cubes
ground cayenne pepper
chopped fresh parsley
salt and pepper to taste
It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red, orange, yellow and green peppers, a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few, simple, fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it’s easy, and just because it’s humble, doesn’t mean it isn’t worthy! Other than not measuring precisely, and other than adding a little glug of white wine, I followed the recipe pretty closely. Oh...and as always, in consideration of Hubs’ sensitive innards, I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier, I tossed this with orecchiette pasta and, to complete the meal, I served it with a Caesar salad.
It was pretty tasty, but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it, but knowing the cost and effort that goes into it I now know it's really not worth it.
A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion, and it made it look like there was very little chicken. Use half as much onion. Also, be sure not to overcook the peppers and onions - I didn't have this problem, but I could easily see it happening. Finally, add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe.
I served it over bow-tie pasta. I was glad I did, as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better.
All in all, a tasty meal - but one I probably won't have again.
This was a very good dish, but I admit I didn't "cube" the chicken breasts (I see now that doing so would allow more flavor to be absorbed). I did add juice of one half lime to the lemon juice, however, and used one red / one green bell pepper for even more color!
Good, easy recipe. I have to laugh at Marshall Gatten who doesn't think it's worth "all the produce and effort"! He must usually eat TV dinners - that's the only thing easier I can think of, lol.
Excellent! This combines some of my favorite flavors. I used olive oil and an extra clove of garlic. Make sure that you follow the recipe precisely to deglaze...it creates a wonderful sauce. I agree that it might be a little better with the onions diced rather than in wedges, but that is a minor detail.
This was fast and yummy. I chopped the onions instead of wedges. Cooked garlic with red peppers. Added herbs de Provence to sauce. Cooked farfalle pasta separately, then stirred it into the chicken mix in the skillet at the last minute. Yum! Topped with a little pares am cheese.
I liked this. I will use it some this summer as it is quick and not to heavy. The chicken picked up the flavors nicely. I added some italian seasoning to with the red pepper and i really like the complexity it added. I also marinated the chicken in lemon juice, white wine, butter, salt and pepper overnight. I think marinating is a good idea for this because it might be bland without it. I served it over white rice for a nice simple and quick meal!
The wife and I both enjoyed this. I added some jalapeno pepper to incorporate it into the jalapeno rice pilaf we had made (also from here). I also added a tomato to it about a minute before it was done to add a bit more variety in the flavor. Came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Pepper Chicken Piccata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Humble, Texas? Sara's tangy chicken piccata.
See how to make a classic Italian chicken dish.
Savory chicken piccata with artichokes in a white wine sauce.