This is the first time I have ever created my own chicken piccata recipe, and everyone was pleased! Even my family, who does not like capers, enjoyed this dish.
- 3 large boneless and skinless chicken breast
- 1 c. flour
- 6 tbs. butter
- 4 tbs. olive oil
- 1/3 c. lemon juice
- 1/2 c. dry white wine
- 1/2 c. chicken stock
- 1/4 c. capers
- 1/2 c. chopped fresh parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- half a lemon, cut into slices
Butterfly the chicken breasts, and cut them into two.
Combine the flour, salt, pepper, garlic powder, and paprika in a bowl and whisk together until combined. Dredge the chicken cutlets in the flour mixture, being sure to shake off the excess flour. Most people just dredge in regular plain flour, but I think the added spices give the chicken a more robust flavor.
In a large pan, melt 2 tbs. olive oil and 2 tbs. butter. Sauté half of the chicken breasts in the pan, about three minutes on each side. Once complete, remove from the pan and set aside on a separate dish. Add another 2 tbs. of olive oil and 2 tbs. and cook the rest of the chicken. Once complete, set aside with the other chicken cutlets.
In the same pan with the drippings, add the lemon juice, chicken stock, white wine, and capers. Bring to a boil, and add the rest of the butter whisking constantly until the sauce becomes thicker. Once the sauce is thick, add the chicken back into the pan and simmer for another 10 minutes.
Once the chicken is done simmering, move the breasts to a dish. Cover the chicken in the sauce and garnish with the chopped parsley and lemon slices.
Honestly, this recipe is pretty easy. I do not know why it has taken me 25 years to decide to make this dinner. I paired the chicken with mashed potatoes and sautéed kale with garlic.