You’ll notice that there is not a ton of sauce. Serve! Then serve the chicken pieces with the Lemon Butter Sauce. The sauce would not thicken as well and it would split if you let the butter bubble and melt over high heat Ĭapers & parsley – To finish the sauce, add in capers and parsley and This makes the butter emulsify with the wine and lemon juice to form a glossy, clear, slightly thickened sauce. Swirl in butter – Turn down heat to low, then add cubes of butter and swirl it to make it melt. In this step, the alcohol will cook out so you won’t have any boozy flavour in the sauce. Reduce wine – To make the sauce, add the white wine and simmer rapidly to reduce by half. Pour out the excess fat from the pan, then give it a quick wipe with a paper towel. So before we proceed, it’s best to clean the skillet. Once cooked, remove from the pan Ĭlean skillet – The skillet will be a bit dirty which will tarnish what is supposed to be a clean, clear sauce. Turn, then cook the other side for 1 minute until golden (I know that sounds odd, 3 minutes then 1 minute, but the 2nd side really does cook much faster than the 1st side!). Pan fry chicken in butter and oil until golden, amount 3 minutes. See comment under the Ingredients above for why a flour-parmesan coating is essential here! Press the chicken into the mixture to make it stick. If using thigh fillets, halve then pound ĭust chicken – Drizzle chicken with oil, then coat with the flour and parmesan. If using tenderloin, there is no need to cut, just pound each piece. It’s basically like freezer bags in roll form. I use a meat mallet and place the chicken between baking/parchment paper, cling wrap or what is called “Go-Between” which is a freezer film used to keep food from sticking together in the freezer. Then pound each piece until it is 1/2cm / 0.2″ thick. Make sauce in same pan (takes 3 maybe 4 minutes).Ĭut and pound chicken – Cut each chicken breast into 3 pieces. (PS The additional of parmesan here is a trick that makes this Chicken Piccata a standout!).Ĭrispy Parmesan Crusted Chicken for Chicken PiccataĬhicken Piccata is a straight forward, pretty quick recipe:ĭust with flour > pan sear until golden and Without it, the sauce just slips off the chicken. It gives the chicken a crust that the sauce clings to. The capers in salt (ie no liquid) are a little too salty to use here īutter – For cooking and also for the sauce įlour & parmesan – For dusting the chicken. Substitution: If you can’t consume alcohol, use low sodium chicken stock/broth Ĭapers – Use capers in brine, drained. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking. The flavour and aroma that you pay for is largely lost during cooking.
The wine doesn’t make the sauce taste winey at all because we reduce it right down to cook the alcohol out and just leave behind the concentrated flavour that adds depth to the sauce.ĭon’t use an expensive wine. Chardonnay is particularly great because it adds a good amount of flavour. White wine – Use any dry white wine that’s not too woody, too sweet or fruity. Kind of defeats the purpose if you try to make this with bottled lemon juice! You could also use thigh fillets (skinless boneless) or tenderloins
It makes it so much tastier! Lemon Butter Caper Sauce for Chicken Piccata What goes in (my) Chicken PiccataĬhicken breast – 2 breasts will serve 3 to 4 people once we cut each piece into 3 and pound into thin steaks. And as for the chicken? Add a dusting of parmesan. I use less fat than most recipes too, and reduce the white wine through cooking to add complexity in the sauce. The sauce is not as sour – I dial it in to just the right amount of lemon tang. So this is my version of Chicken Piccata. My butt cannot afford that much fat for what’s supposed to a quick, midweek meal! So many recipes also called for an insane amount of butter and oil. I also felt it just didn’t have enough interesting flavour in it to carry a somewhat bland chicken. I always found the lemon sauce mouth-puckeringly sour to the point of wincing. I’ve just never been impressed with the results though, leaving me feeling that I’m somehow missing out on the enjoyment of this dish. This dish is a wildly popular Italian-American classic that I’ve tried making over the years following other recipes. I should clarify and say that this is a better one to me. I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. It’s incredibly easy and amazingly tasty! Chicken Piccata This chicken has a bright, lemony sauce that’s just on the right side of tangy. Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce.
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