I love capers, which means I love chicken piccata. AND so does Hubby and Princess.
As Princess was home Saturday night, and I had just picked up some chicken ($1.49/lb for b/s breast), I had everything I needed for piccata.
Except. WINE. Well, that’s not true. But I didn’t want to use the $40 bottle that my boss had given me recently. That’s for sippin baby, not cooking. And yes, I know, you shouldn’t cook with wine you wouldn’t drink, but there are some $5 bottles I’d drink!
Anyways … off to Pinterest to find myself a new recipe to try! And of course, I found one … and it’s a keeper. So much so that Hubby asked me to use THIS recipe from now on. Huh.
4 chicken breast, sliced in half (so you have 8 pieces now)
salt and pepper
flour for dredging
12 tbs of butter (slice each tbs off a stick and set on plate)
10 tbs olive oil (just have tbs and oil handy)
2/3 cups lemon juice (yup, I squeezed the lemons, 2 1/2)
1 cup chicken stock (I used the granules and 1 cup hot water)
1/2 cup capers, rinsed and drained
1/2 cup parsley, chopped (had to brave the wind and rain to go cut it from the garden)
Salt and pepper the chicken. Dredge in flour and shake off excess.
Add 3 tbs of oil to skillet over medium heat. Add 2 tbs butter. Once the butter is melted and sizzling, add 3 chicken pieces. Do not move for 3 minutes. Flip over and brown other side. Remove from pan and place on dish. Repeat all over again til all the chicken is done (NOTE: I did not need to add anything on the last batch to pan so I only used 8 tbs oil and 10 tbs butter)
When done cooking chicken, cover plate with foil. Add lemon juice, chicken stock, capers to pan and bring to boil and scrape up brown bits from bottom of pan.
Add all chicken back to the sauce and reduce to a simmer. Allow to simmer 5 minutes and once again, remove chicken to dish.
Add 2 tbs butter and whisk vigorously. Pour over the chicken.
Top with the chopped parsley.
We served over Rotini garden linguine (multi-colored). And we didn’t have a LOT of pasta on the plate, but more than enough chicken and sauce, just the way I like it, the exact opposite of a restaurant! Hubby and I added just a touch of Parmesan cheese to ours. NOTE: Do you know, this dish would have been, minimum, $12 a plate? Seriously.
TIPS: I premeasured everything earlier in the day (except the oil) and had it all on standby to make my life easier since I wanted to eat dinner EARLIER than normal for a Saturday. So the chicken broth, lemon juice and capers were in one LARGE measuring glass.
This recipe is doubled as we LOVE leftovers!
Original recipe adapted from Food TV.