Chicken Piccata is a favorite of mine and of my daughter, Hailey. She always orders it when we go to Billy Mac’s, my brother’s restaurant in Eugene. I’ve adapted his recipe for home cooking.
This is a classic piccata recipe with garlic, wine, lemon, capers, and butter as the stars of the show. If you are new to sautéing, pay close attention to the instructions. The proper set-up, or mise en place, is essential for success.
Serve with pasta, rice, roasted potatoes, or Hailey’s favorite side, garlic mashed potatoes. Some sautéed kale or a crisp green salad would also be nice.
Double or triple the recipe as needed for a larger group and work in batches so you don’t crowd the sauté pan.
(2 – 3 servings)
two boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 – 3 tablespoons olive oil
2 teaspoons chopped garlic
1 cup white wine
juice from one fresh lemon
2 tablespoons capers
4 tablespoons butter
a pinch each of salt and pepper
3 tablespoons chopped parsley
Using a sharp knife, slice each chicken breast in half, lengthwise, or in third using a sharp knifes, depending on size. You should have four to six 3-ounce pieces.
Pound each piece of chicken with a meat tenderizing mallet so they are all about the same thickness.
Mix the flour, salt, and pepper together in a shallow bowl or on a plate.
Dredge the chicken in the seasoned flour, coating each piece thoroughly, and place on a separate plate. Discard the remaining flour.
Measure and gather all ingredients. Set them up next to the stove so they are easy to access.
Pour the olive oil into a 12-inch saute pan or skillet on medium-high heat. Give it a minute or two to heat up but watch it closely to avoid getting too hot (brown and smoky).
Place each chicken breast in the hot oil and cook one side for four to five minutes, or until nicely browned.
Turn the chicken and cook the other side for four-five minutes, adding the garlic after about two minutes.
With both sides browned, add the white wine and lemon juice.
Turn the heat up to high and allow the wine and lemon juice to reduce until the liquid is almost fully absorbed. Watch the pan closely and give it a shake when necessary.
Remove the chicken breasts from the pan, leaving the remaining liquid, and place them on two or three dinner plates.
Add the capers, butter, and parsley to the pan and stir until the butter is melted to finish the sauce.
Pour the sauce over the chicken breasts, dividing it evenly between the plates.
It was a rainbow over the dog park kind of day. It lifted my spirits as Davy ran his little heart out and played with new friends.
Well, the sky has finally opened
The rain and wind stopped blowin’
But you’re stuck out in the same old storm again
You hold tight to your umbrella
But, darling, I’m just tryin’ to tell ya
That there’s always been a rainbow hangin’ over your headShane L McAnally, Kacey Lee Musgraves, Natalie Hemby