Chicken Piccata
"This dish goes well with hot buttered fettuccini or egg noodles and cooked chilled broccoli, dressed with olive oil, lemon juice, and a sprinkling of toasted pine nuts or slivered almonds."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 6 -8 boneless skinless chicken breast halves, fat discarded, washed, and patted dry
- 1 cup flour
- 1⁄2 teaspoon garlic granules
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1⁄4 1/4 cup white wine or 1/4 cup water, in decreasing order of preference, more to taste
- 3 -4 tablespoons fresh lemon juice, more to taste
- 1⁄4 cup drained capers (really quite necessary, if not using, use more lemon juice) (optional)
- 1⁄4 cup minced fresh parsley
- lemon slice, seeded and cut into halves, for garnish
directions
- Place chicken between two pieces of waxed paper, and pound them until about 1/4" thick.
- Combine flour, garlic, salt, pepper, and paprika in a bag.
- Add chicken breasts, 1 or 2 at a time, shake to coat well, and shake off excess flour.
- Heat butter and olive oil in a large skillet until almost smoking.
- Saute chicken breasts, a few at a time, for 2-3 minutes on each side, until golden brown.
- Do not crowd, and do not overcook.
- Drain on paper towels, and keep warm.
- Drain off all but 2 Tbsp of fat, retaining browned bits of breading.
- Stir wine into drippings, scraping bottom of skillet to loosen browned bits.
- Add lemon juice, and heat briefly, adding more wine or juice if necessary.
- Add capers and parsley, and stir briefly.
- Return chicken to skillet, turning to coat with juices, interspersing chicken breasts with lemon slices.
- Reduce heat to medium, and continue cooking until sauce thickens slightly.
- Serve immediately.
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Reviews
-
I knew this would be a winner with capers and lemon - my favourites. This looks like little more work than some of the other Picatta recipes, but WELL worth the little extra time. It is easy and didn't take long at all to make. I used turkey tenderloins instead of chicken, because that's what I had on hand. Otherwise, I followed the recipe exactly, choosing the dry sherry route as I had no madeira. I will be making this often, with turkey, chicken and veal. Thanks Toby!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
