Chicken “Piccata” With Chard or Beet Greens Recipe (2024)

I'm in Mexico, so we have chicken breasts, thinly sliced and pounded for milanesa available everywhere that is perfect for this. For those in the states, check the butcher counter in any Hispanic market or market that serves a significant Hispanic population.

this is a classic Italian chicken dish we have been making for years (minus the greens) always comes out great. The greens would be better if done separately and not in the same pan as the lemon discolors it quickly. otherwise a good combination

I just cooked the chicken piccata and served it with a salad. The chicken came out great, but there was not enough sauce so I recommend making 3 times the sauce next time.

I recommend freezing the chicken breasts for about 45 minutes to make it easier to cut. I actually prefer piccata with Pork. Loin slices (cut 1/4 inch and pounded) or tenderloin slices (cut 1/2 inch and pounded). Pork is much easier to pound thin. For the sauce, I saute some garlic in a touch of oil and then add the wine (I also add 1/4 cup chicken stock). Reduce it by half and add a splash of lemon juice, the capers and swirl in the butter off heat to finish.

I thought this was quite good. Would be much faster for a weeknight with bagged kale or chard. Can't give it five stars because the whole family didn't love it - next time remember to keep one piece with no sauce for O. 1/2 lemon was plenty and I might up the oil and butter a bit for next time.

Omit the wine and increase the butter

I agree with others that the sauce should be tripled and the proportion of lemon juice should be reduced. Sauce was too acidic to me, so I added no-salt chicken broth and more butter to round it out.

I am crazy for chicken picatta, I made with 5 large breasts and lots of extra sauce and it was delicious but i actually got tired of it and had so much left. I turned it into Avgolemono Soup it was also wnderful!

Perfection!

This has been one of my main cravings since being pregnant!! I like to eat it along with a kale salad instead of the greens. I do kale, roasted chickpeas, feta, tomato, and a simple homemade lemon pepper vinaigrette.

i didn't find this very flavorful and the chard really needed the kick of some garlic. maybe it needs more butter and oil as the pan was totally dry before cooking the chard. I make this on my own just the same without measuring butter, oil, lemon juice or wine so next time will stick with that as it was much better

I’ve made this two weeks in a row. I cooked a lot of chicken and then make the sauce and reheat it in the sauce and it’s phenomenal.

Easy enough though a bit time consuming. Used rice flower to dredge and worked out great. Would amp up the chard and the sauce to serve 4 people.

Fantastic ease to taste ratio. Made the chicken exactly as advised. Did not make the chard as not a favorite in the house. Served with a side salad. 10/10 will make again. No notes.

Could the chicken be brined beforehand to ensure it stays juicy?

I couldn't bear to throw away the chard stems so I cooked the chard like I usually do—sauteed the stems in olive oil until softened, then added coarsely chopped leaves, a little bit of water, and covered the pan to steam. As others have said, next time I would double the sauce, but a good, classic dish.

Mmm. Made with broccolini because that is what we had - delicious. And of course the addition of garlic hit the spot. Doubled the sauce, served with bread to dab up the goodness.

Triple the ingredients for sauce.

This was excellent, quick, easy and healthy. My 7&9 year olds devoured it. I think it will be on repeat rotation at our house from now on.

Used labneh and had a great consistency. Like a (short) light and airy cheesecake. Also used lime and a variety of macerated berries on top. Might not make for company but pretty good for a reasonably healthy dessert

Overall very good. Tripled the sauce, but only used 2X the lemon juice and increased butter. Used dry vermouth instead of white wine. Was plenty tart this way. Careful not to overcook the chicken. Served w brocollini and roasted potatoes. Will make again!

Less lemon