I love, love, love lemons! So it’s not surprising that Chicken Piccata is one of my favorite dishes. I have been making it for quite a while now. I usually make it when there’s something else for hubby to eat, as he doesn’t like it. So I don’t make as often as I would like. Not to mention, there is a stick of butter in it, so its not great for the waistline! But it does make it taste sooo good!
I love the tart lemony taste of the Piccata sauce with pasta with red sauce. I love the way the two flavors are tart in their own way. It keeps your tongue dancing. Well, you know what I mean… Anyway, this Piccata is something you have to try if you love Chicken Piccata as much as I do.
- 1 lb. boneless, skinless chicken breasts
- all-purpose flour, seasoned with salt & pepper
- 2 eggs, beaten
- 3 Tbsp oil
- 3 Tbsp unsalted butter
- 1 c. whiter wine
- 1/4 c. capers, rinsed and drained
- 1 c. chicken stock
- 1-2 Tbsp fresh lemon juice
- 1/2 c. unsalted butter, chilled and cubed
- Pound the chicken with a mallet until it is 1/8″ thick then cut into thirds and coat with the seasoned flour. Put the beaten egg in a bowl and mix together with 2 Tbsp water. Coat the chicken in the egg mixture, draining off any excess.
- Heat the oil and butter in a non-stick 12″ skillet. Cook the chicken, in batches, for 3-5 minutes, or until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking remainder of chicken.
- Pour off the oil from the pan, add the wine and capers, and cook for 8 minutes, or until almost dry. Add the stock and cook for 5 minutes, or until reduced by half. Add 1 Tbsp lemon juice, then transfer the sauce to a small saucepan. Whisk in the cubes of butter. without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary. Transfer the chicken back to the skillet, pour in the sauce, and cover and leave 2 minutes before serving.
If you do not care for the idea of coating the chicken fillets with egg before sauteing, just coat with the seasoned flour and omit the egg.