Chicken Piccata is one of my favorite dishes - it’s so easy and flavorful. But, like most folks who love to cook, we are always looking to make it one step better. I’m not sure it’s better - I’ll always love butter, garlic and lemon. It almost veers into something else, but it’s delicious.
INGREDIENTS
2 large boneless skinless chicken breasts, sliced in half lengthwise to yield four fillets (Or use the thin-sliced breasts from Wegman’s)
¼ cup flour
¼ teaspoon salt
⅛ teaspoon pepper
2 cloves garlic, minced
1/4 cup Parmesan -roughly chopped
4 tablespoons butter
1 shallot
½ cup chicken broth
⅓ cup heavy cream
2 small or one large lemons, zested and juiced
2 tablespoons capers, drained*
salt and pepper to taste
METHOD
In a wide, shallow bowl stir together flour, salt and pepper. Dredge chicken in the flour mixture, flipping to coat all sides of the chicken. Set aside.
In a large skillet over medium heat, melt butter.
Dice the shallot and add it and the garlic to the butter.
Once the shallot and garlic are “melted,” add the capers to the butter. *Many people don’t like the intense brininess of capers. They’re a great foil for the lemon flavor, but you can leave them out or substitute some hopped olives that are not so briny - like my favorite, Castelvetranos.
Place the chicken fillets in the pan and cook - without disturbing - for 3-5 minutes. Flip chicken and cook another 3-4 minutes until chicken is golden brown and cooked through.
Transfer to a plate and cover to keep warm.
Stir in chicken broth and add the zest from the lemons.
Add the lemon juice a teaspoon or two at a time. I like a lot of lemon flavor, but do it to taste.
Bring the mixture to a simmer. Stir in heavy cream and Parmesan.Simmer for about 3-5 minutes, taking care not to reduce it too much..
Taste the sauce and salt and pepper to taste.
Return chicken to pan, spoon lemon caper cream sauce over the chicken.
The sauce is great over some pasta as well. I used the thin egg noodles I got at The Pantry in the New Castle Farmers Market.
And of course, a little garlic bread on the side never hurt anyone.
A high acidity sparkling wine or Sauvignon Blanc would go well with this dish. You might want to try the 2022 Domaine Guenault Touraine Sauvignon Blanc.
Comments