This recipe may remind you of Chicken Piccata, but I prepare the chicken slightly different and make the sauce less tart. I find the chicken in the traditional recipe needs a little oomph and the sauce is often too tart for me. So, I turned the flavor up in one ingredient and toned it down in the other.
To make this recipe super easy, I use the thin sliced skinless and boneless breasts – there are usually about 6 slices per package. That beats the heck out of butterflying a Dolly Parton size chicken breast then beating the tar out of it. Also be sure to use a stainless steel or cast-iron pan; nonstick pans will not give you the crispiness or all-over browning.
For the dredging, combine 1/3 cup of flour, 3 tablespoons of freshly grated parmesan cheese, a sprinkling of salt and a sprinkling of pepper in a pie plate. Pat the chicken dry and lightly rub a little olive oil on both sides. Dredge the chicken in the flour mixture – pressing down to make sure it sticks and shake off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a stainless-steel pan on medium heat. Add 3 pieces of chicken and cook about 3 minutes. Flip the chicken over, cook a minute or two and transfer to a plate. Heat more oil and butter if needed and add the remaining three pieces of chicken and remove them to the same plate.
On medium heat, deglaze the pan with ¾ cup of white wine being sure to scrape up all those delicious brown bits on the bottom of the pan. Let simmer a couple of minutes then squeeze in the juice of ½ of lemon and simmer 1 more minute. Turn the heat to low and stir in 3 tablespoons of cubed butter. Stir it around to make the sauce glossy but not foamy – a method the French call Beurre monté.
Off the heat, stir in 3 tablespoons of drained capers and 2 tablespoons of chopped parsley. Return the chicken to the pan and let it warm and soak up some of the sauce for a minute or two.
I like to serve this with buttered, parsley noodles and sprinkle a little more parsley over the plate. Enjoy!
Raymond…this sounds so good I want to try it but I hate capers! Should I just make it without them, or replace them with something else? What are your thoughts? By the way I really enjoy reading your recipes!
Sure – leave them out if you don’t like them. Maybe a few chopped olives?
Sounds delicious! I enjoy your commentary!
Sounds delicious!
Raymond you are becoming famous . I’m hearing lots of great reports