Chicken Piccata

“Piccata” describes meat, usually veal or chicken, sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.

You will find dozens of recipes for Chicken (or veal) Piccata, many involve coating with bread crumbs and adding cream to the pan sauce. I really wanted to stick to a somewhat “classic” version…though, true “classic” is made with thin sliced veal. Chicken is much easier to source and more flavorful than veal (in my opinion). Simply season the chicken cutlets with salt and pepper, then quickly brown in olive oil and butter. Remove the cutlets, drain most of the oil and saute the garlic for 30 seconds, then make a pan reduction with white wine, lemon juice, and capers. Then add or “mount” with cold butter. Super simple and elegant. I served mine with buttered egg noodles though it goes well with almost any starchy side or roasted vegetables.

Be sure taste and season the sauce lightly as the capers can be a little salty.

Ingredients:

• 2 (boneless, skinless) chicken breasts, sliced thin, then lightly pounded

• Kosher salt and black pepper

• About 1/2 cup flour

• 2 tbsp olive oil

• 3 tbsp unsalted butter, divided

• 1/2 cup chicken stock

• 1/4 cup dry white wine (I used Chardonnay here)

• 2 cloves garlic, minced

• 2 tbsp capers, drain and rinsed

• Chopped parsley

Directions:

1 – Place the flour on a plate.

2 – Season the cutlets with salt and pepper.

3 – Lightly coat the cutlets in the flour, shaking off excess flour.

4 – Heat a large stainless or non-stick skillet over medium heat and add the olive oil and 2 tbsp butter.

5 – When the oil is hot, add the cutlets (without crowding) to the skillet and saute until lightly browned on the first side, about 1 1/2 minutes. Turn and repeat on the other side. Remove cutlets to a plate and keep warm.

6 – Remove the old oil then add 1 tbsp olive oil. To the skillet, add the garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Add the stock, lemon juice, and capers. Simmer for about 1 minute, scraping the bottom with a wooden spoon. Season with salt and pepper.

7 – Add the cutlets back to the skillet and reheat for about 1 minute. Place cutlets on a platter.

8 – Whisk in 1 tbsp of butter until emulsified. Pour the sauce over the cutlets and garnish with chopped parsley. Serve immediately.