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Chicken Piccata

Sunday, May 27, 2012

Recipe adopted from Williams-Sonoma.

Chicken piccata is a dish that most people identify as classic Italian, despite the fact that its origins are relatively recent.  Similar to the fact that about half of the items on a Chinese takeout menu are not Chinese dishes, chicken piccata got its start in the United States in the early to mid 20th century.  Originally made with the more expensive veal, this dish (modified from veal piccata) consists of lemon juice, chicken broth and/or white wine, and capers.  Although not traditional, a new alternative to try is to coat the chicken in flour/egg/breadcrumbs to add a nice breading.  Feel free to play around with the proportions of the main ingredients; and if you're not a wine drinker, just substitute it out for some more chicken broth.


2 boneless, skinless chicken breast halves, brined in advance
Kosher salt and freshly cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil

3 tablespoons unsalted butter, divided

1 tablespoon shallot, minced
1/4 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup low sodium chicken broth

2 tablespoons capers, drained
2 tablespoons fresh Italian parsley, minced


Begin by butterflying each chicken breast (totaling 4 portions total) and pounding to 1/2" thick.  Salt and pepper both sides of the chicken, dredge in flour, and tap off any excess.

In a large saute pan, heat 2 tablespoons of the olive oil over a medium-high heat.  Cook chicken - two slices at a time - for only a couple minutes per side, or until lightly browned.  Add the remaining tablespoon of olive oil, and repeat for the remaining chicken.  Transfer chicken to a plate and cover with tin foil to keep warm.

Drain off any excess olive oil, and heat 1 tablespoon of butter over medium heat.  Once melted, add the minced shallot and stir until golden brown (less than one minute).  Deglaze the pan by adding the white wine, lemon juice, and chicken broth, making sure to scrape up any brown bits (flavor) from the bottom of the pan.  Increase the heat to medium-high and cook until the liquid is slightly reduced, roughly 5 minutes.  Remove the pan from the heat and stir in the remaining 2 tablespoons of butter, followed by the capers and half of the parsley.

Serve over pasta or rice, and garnish with the remaining parsley and some lemon wedges or slices.

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