This recipe for chicken piccata yields about 6 servings (2 pieces of chicken/person). You can halve all the measurements for a smaller portion. Also, my family really likes the lemony sauce that I make with this, therefore I make about twice as much sauce as the average chicken piccata recipe.
A shortcut that I take when I make this is to buy boneless chicken breasts that have been thinly sliced. You can buy these in the poultry section of your supermarket and also usually in the frozen food section. They are more expensive than regular boneless chicken breasts, so the alternative is to buy regular chicken breasts, butterfly them and cut them in half.
- 12 boneless chicken breasts slices
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1/2 cup fresh lemon juice
- zest of 1 lemon
- 1 cup chicken stock
- 1 cup dry white wine
- 1/4 cup brined capers, rinsed
- 1 tablespoon Wondra Quick-mixing all-purpose flour or cornstarch
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a very large skillet over medium high heat, melt 1 tablespoon of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add 6 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoon1 butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 6 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Place chicken in a warming oven.
Into the pan add the shallots and lemon zest. Saute briefly before adding the wine, and chicken stock. Simmer to reduce sauce slightly, about 10 minutes. Add lemon juice and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add Wondra flour or cornstarch to 1/4 cup chicken stock, mix well and add to the sauce, whisking until slightly thickened. Pour sauce over chicken and garnish with parsley. Optional: Add remaining 2 tablespoons butter to sauce and whisk vigorously. This can be done to thicken the sauce in place of thickening with Wondra or cornstarch.
Notes: I used half white vermouth and half white wine the last time I made this recipe and it turned out delicious.
reference: Chicken Piccata.