Tuesday, September 7, 2010

Chicken Piccata

I never actually tried chicken piccata until about two and a half years ago. Mr. Z and I went to a meeting with a potential caterer to do a taste test, and they prepared samples of their most popular foods. We ended up using them to cater our wedding. To me, the decision was made after I tasted the chicken piccata. I wondered why I waited 20-something years to try this amazing dish. Honestly, I don't think anyone's rendition could ever measure up to the one at our wedding, but this one comes pretty darn close.

I have been making this since right after our wedding on a pretty regular basis, but I just checked back and realized I never blogged about it. We like to serve this with pasta to make a full meal. I could definitely eat this a couple times a month with no complaints.

Chicken Piccata
from SimplyRecipes.com, written as I made it

2 boneless, skinless chicken breasts, butterflied then cut in half
salt and pepper
1/4 c. flour + 2 tbsp. flour, separated
2 tbsp. olive oil
2 tbsp. butter, separated
1/2 c. chicken broth
splash of white wine
2 tbsp. lemon juice
2 tbsp. capers, drained and rinsed

Sprinkle chicken breasts with salt and pepper. Dredge in 1/4 c. flour. Heat olive oil and 1 tbsp. butter over medium high heat. Add chicken breasts to the pan and cook about 6 minutes on each side, or until browned. Set chicken breasts aside.

Add 2 tbsp. flour, 1 tbsp. butter, chicken broth, wine, lemon juice, and capers, and deglaze the pan. Cook until sauce starts to bubble. Add chicken breasts back to the pan and cook for about 2 minutes on each side. Serve immediately over pasta.

1 comment:

  1. Yum! This looks really good! I'm a sucker for anything with lemon and capers.