When the week started, I asked the kids, Purple and Periwinkle, if they had any “ulam requests” so I can include them in my menu planning for the week. I find that asking them makes things so much easier—less guesswork for me and I know they’ll look forward to our meals at home.
As expected, Twinkle requested her all-time favorite Sinigang na Baboy (because nothing beats that comforting asim-sarap taste with rice). Ykaie, on the other hand, went for her favorite Chicken Piccata along with Caesar Salad. Usually, I make the classic piccata, but this time I decided to try something new — Creamy Chicken Piccata. And oh my goodness, we loved it!
The chicken breasts were lightly dredged and pan-fried until golden, then simmered in a velvety sauce made with cream, butter, lemon juice, and capers. The result? A dish that’s tangy, rich, and savory all at once. The cream balances out the sharpness of the lemon and capers, making it more kid-friendly while still keeping that signature piccata flavor. Each bite just melts in your mouth, and it paired perfectly with al dente spaghetti noodles (though I imagine this would also be amazing with rice).
To go with it, I prepared a Caesar Salad—but with a little twist. Instead of croutons, I added crispy bacon bits for that extra crunch and smoky flavor. And of course, I used my Homemade Caesar Dressing, which is creamy, garlicky, and has just the right amount of zing to balance the richness of the piccata. Ykaie was super happy with this combo and even asked for seconds!
Meals like this remind me how much joy I get from cooking for my family. It’s not just about feeding them, but also about creating little moments of comfort and happiness at the table.
PrintCaesar Salad and Creamy Chicken Piccata
Ingredients
- 500g chicken breast fillets, butterflied and cut
- 1/4 cup flour
- 3 tbsp butter
- 3 tbsp olive oil
- 1 1/2 cup chicken stock (or 1 1/2 cup water + 1 chicken cube)
- 1/3 cup capers
- juice of 1 lemon
- 2 tbsp cornstarch slurry
- 1 cup all purpose cream
- salt and pepper to taste
- grated parmesan cheese
- 300g spaghetti, cooked according to package directions
Instructions
- Season both sides of chicken breast with salt and pepper.
- Put flour on a plate and dredge each side of chicken breast lightly, shake off excess.
- Heat butter and olive oil in a pan.
- Fry the chicken breast until golden brown, around 3-4 minutes each side. Put it on a plate and set aside.
- In the same pan, add chicken stock, lemon juice, and capers. Whisk to scrape off the bits and let it dissolve into the sauce. Bring to a boil and simmer for 2 minutes.
- Pour te cornstarch slurry while whisking to thicken the sauce then add the all purpose cream while still whisking.
- Put the chicken back in the pan and simmer for another two minutes.
- To Serve: Put cooked spaghetti on a plate. Top with 1-2 pieces chicken and then a few tbsp of sauce. Sprinkle with grated parmesan cheese and more parsley
