Chicken Piccata with Lemon Caper Sauce

Chicken piccata is a well known recipe that is an adaptation of veal piccata.  I did a little research and found out that piccata is really a cooking method and not a name for a lemon caper sauce.  Piccata is a method where meat is sliced, coated, sauteed and served with a sauce made from the pan drippings of sauteing the meat.  Learning something new everyday!

Here we typically serve the piccata with a starchy side like noodles or rice, but in Italy they serve it as a secondo course which is served after the starchy (pasta) course.

I used this Chicken Piccata Recipe as inspiration, but I adapted it by adding some other ingredients because I can’t do things verbatim.  It’s not my style.  At most stores you can purchase thinly sliced chicken breasts.  If you can’t find them or want to buy normal chicken breasts, you will need to butterfly and divide the one breast into two thinner portions.   I served mine with pappardelle pasta and roasted cauliflower and broccoli with garlic confit puree.

Chicken Piccata with Lemon Caper Sauce

  • 4-6 thinly sliced chicken breast
  • Flour for dredging plus 2 tbsp of Flour for the sauce
  • 1 Shallot diced small
  • 1 Garlic clove minced
  • 1 – 1/2 cups Chicken Stock
  • Juice of 2 Lemons @1/3 of a cup
  • 1/2 cup of White Wine
  • 4 tbsp Butter, divided
  • 2 tbsp Olive Oil
  • 1/4 cup Brine Capers, drained
  • 1/2 cup Fresh Parsley, chopped
  • Salt and Pepper to Taste
  1. Put about 1 cup of Flour with some salt and pepper in a medium mixing bowl.  Dredge the chicken in the flour, making sure to shake off the excess flour.  Place the dredged chicken on a platter for holding.
  2. On medium heat warm the olive oil and saute the dredged chicken breasts 5-8 minutes each side.  Put the mostly cooked chicken on a clean plate and set aside while you make the sauce.
  3. Now add 2 tbsp of butter into the still medium heat pan that you sauteed the chicken in.  Add the diced shallots and minced garlic and saute for 5 minutes.  Sprinkle 2 tbsp of flour on the sauteed veggies and cook for 1-2 more minutes.
  4. Now add 1 cup of chicken stock, white wine, salt and pepper.  Stir and cook until thicken.  If too thick add more chicken stock (or water) till you get the sauce consistency you would like.
  5. Add the lemon juice and capers.  Cook for 5 more minutes.  Taste and adjust seasonings if needed.  Now add the last 2 tbsp of butter and stir to combine.  Put chicken and any juices on the plate back to the sauce pan with the sauce.  Cook 5 final minutes on medium-low heat or until the chicken is cooked through.  Turn off the heat and add the parsley on top.  Immediately serve.

I hope you will now go and make a family dinner of your own…Clink!

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