Chicken Piccata

When we discussed New Year's resolutions on Facebook recently, I vowed to re-make some of my recipes from the early days and re-post them. I really didn't know what I was doing back then and somehow all the pictures associated with that post disappeared.  I also wanted to review the actual recipe, make sure it was the best it could be. I did adjust some of the ingredient amounts but not by much.

Piccata is one of those recipes that is made a number of different ways and we all seem to have our preference. Some like it breaded or with cream sauce.  I prefer a simpler version.  No need to coat with breadcrumbs or cream, the lemon caper sauce is more than enough to make this chicken sparkle on it's own.

CHICKEN PICCATA

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Ingredients: 

1 package boneless skinless thin cutlets (5-6 pieces)
3 T flour (seasoned with salt and pepper)
1/2 lemon, juiced
3 T capers (I tend to go heavy on the capers, you may reduce to 2 T)
2 T olive oil
3 T butter 
1/2 C white wine (You may omit wine and use all stock if needed)
1/3 C vegetable stock or chicken stock
2 T parsley, fresh,chopped

Directions:

• Dredge chicken in seasoned flour and set on cutting board (or dish).
• Heat 2 T butter with 2T oil in a large skillet over medium/high heat.  When it gets bubbly add chicken, 2-3 pcs at a time.  Brown each side and then set on a plate and continue browning chicken in batches, set all chicken aside.
• Return skillet to heat, add wine, stock and lemon juice.  Using a rubber spatula, stir, making sure to get those bits off the bottom (they add flavor to the sauce).  Bring up to a boil and cook until reduced by half.
• Add capers, stir.  Taste your sauce, adjust accordingly by adding salt, more stock or lemon juice if needed.  Return chicken to pan.  Cook 2-3 more minutes until chicken is cooked through.  Add 1 T butter and swirl it in to finish the sauce.
• Top with chopped parsley
• Serve over pasta.

Additional Notes:

• When browning the chicken, do so in batches.  If you overcrowd the pan the chicken will steam rather than brown.
• Lemon slices make a nice garnish for this dish
• For the pasta, I prefer an angel hair that is seasoned with olive oil, salt, pepper & fresh parsley.