Chicken Piccata Freezer Meal

This chicken piccata freezer meal presents as super sophisticated,

but secretly is super easy and simple to prepare ahead of time!

Chicken Piccata… this is one recipe that maybe you don’t pull out for the kids. This recipe SCREAMS, “Hey, I’ve worked all day in the kitchen!” and is perfect for adult entertaining. Now, I don’t know about you… but sometimes my notice for “adult entertaining” is just hours if not shorter!

Come on… you know what I’m talking about. The hubs decides at the last minute to bring clients over? Friends suddenly want to “drop by”? There are a million reasons… but this recipe is one EASY way to be prepared!

You can make this chicken piccata freezer meal in advance and have it ready to pull out and start whipping it up at a moments notice and look like you’ve spent all day in your kitchen.

“How DO you do it?!?!?”

Chicken Piccata Freezer Meal

Dip each chicken thigh first in the flour, coating thoroughly, and then coat both sides with the eggs, and finally with the bread crumbs.

Chicken Piccata Freezer Meal

Course: Dinner

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 people

: Karrie

This easy chicken piccata freezer meal will have your guests thinking you spent all day in the kitchen!

Print

Ingredients

• 1 lb Chicken Thighs
• 1/2 Cup Flour
• Salt & Pepper to Taste
• 2 Eggs
• 1 Cup Italian Breadcrumbs
• 1 Cup Mushrooms (ground)
• 2 TBSP Lemon Juice
• 1 TBSP Minced Garlic
• 1/2 Cup Heavy Cream
• 1/2 Cup to 1 Cup Chicken Broth
• 1/4 Cup Capers
• Olive Oil

Instructions

1. Place three shallow bowls out for preparing the chicken.

   Stir the flour, salt and pepper in one bowl.

   Beat the eggs together in a second bowl.

   Place the bread crumbs in the third bowl.

2. Dip each chicken thigh first in the flour, coating thoroughly, and then coat both sides with the eggs, and finally with the bread crumbs.

   Repeat with each chicken thigh, setting the finished thighs in a casserole dish or on a cutting board until you finish.

   Pack the breaded chicken thighs in a large freezer bag and set aside.

3. Add the mushrooms, lemon juice, garlic, heavy cream and capers to a smaller bag, seal well and smoosh the ingredients together. *I like to place the sauce bag inside of the chicken bag before sealing the chicken bag so that they stay together.

4. Write or print off the remaining cooking directions on the bag.

Recipe Notes

When ready to cook:

Ensure chicken and sauce are fully thawed.

Preheat oven to 400F

Add 2 Tablespoons of olive oil to a frying pan and once hot, add the breaded chicken. Cook until golden brown, about 2-3 minutes on each side and then remove to a baking sheet.

Bake the chicken for 8-10 minutes until cooked through.

While the chicken is baking, add the piccata sauce to a small saucepan and add the chicken broth. Bring to a boil over medium-high heat and then reduce heat to a simmer, stirring occasionally.

Continue simmering and stirring until the sauce is reduced by half, about 10 minutes.

Serve the sauce overtop of the chicken, along with a couple of fresh lemon slices.