READ the entire recipe through for notes and comments.
Chicken Piccata Ingredients:
- 2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- OR use chicken breast fillets, already thin. They will swell when cooking, but not to worry, go the full 5 minutes on one side and then 4 on the other.
- *salt and fresh ground black pepper as needed
- *cayenne to taste
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1/4 cup water or chicken stock
- 3 tablespoons cold unsalted butter, cut in 1/4-in slices
- 2 tablespoon fresh Italian parsley, chopped
*Spices – In place of salt and cayenne pepper, I used Tony Chachere’s Creole Seasoning and sprinkled it on there like it was salt. And added black pepper.
Pre-prep: This cooks relatively fast, so use pinch bowls to set up all of your ingredients ahead of time. If you don’t have pinch bowls use small coffee cups or whatever you have to hand.
*Skillet – I found that a stainless skillet with a heavy bottom and burnished inside make for a better browning and ‘crumbs’. But, use what you have.
*The sauce – it’s a white wine reduction with butter so it is going to be thinner than many are used to. It’s NOT a gravy, okay!
NOTES: From the comments on the blog many people tried to double or triple the recipe and a common comment was that the lemon juice was too tart. Might want to back off of that a bit if multiplying. To what extent? I am going to try it at about 1/3 cup juice for doubling the recipe.
Prep the chicken
1. Pound chicken to 1/2″ thick or you can use thin sliced chicken breast fillets.
2. Sprinkle with cayenne, salt and pepper – I use Tony Chachere’s
3. Dredge both sides in flour and shake off excess. You want a thin, thin coating of flour.
1. In a heavy pan heat olive oil.
2. Cook chicken 4 to 5 minutes per side. Set aside on a warm plate.
3. Place the capers in the pan and mash half of them with a fork. Sizzle in the oil for about 30 seconds.
4. Add white wine. Deglaze the bottom of the pan. Reduce to half (boil for 2 minutes)
5. Dump in lemon juice, the water or chicken stock and cold, sliced butter.
6. Over real low heat keep the pan moving until the butter is melted.
7. Add fresh chopped Parsley.
8. Put the chicken back in to heat through – about a minute – turning once – not too long since they are still warmish.
9. Plate the chicken. Spoon the sauce and capers over and enjoy!
10. Serve or over rice or with roasted red peppers, buttered noodles, a wet rock, whatever…