Tuesday, March 20, 2012

Chicken Piccatta with Lemon-Caper Sauce

Mornin'!  Well, you might say, "she's at it, again!"  I am.  I made some major adjustments to this recipe because it seemed like a lot going on.  I've marked my adjustments for 4 milanesa (thin cut) chicken breasts.  Adjustments aside, this was a tasty dish and I'm glad I discovered it.


  2. 6 eggs, whole  4 eggs
  3. 1/4 cup fresh parmesan cheese, grated ( I had Kraft three cheese mix, Asiago, Romano, & Parm)
  4. 1/4 cup fresh Romano cheese, grated
  5. 2 Tbsp fresh parsley, chopped (or 2 tsp dry) I just tossed in a handful of fresh to the sauce and nixed it in the batter)
  6. 2 Tbsp fresh basil, chopped (or 2 tsp dry) (I skipped this altogether, well, because I forgot to add it in, but did add a pinch of sage and thyme)

  8. 4 ea 6oz. chicken breasts, boneless skinless, split
  9. 2 cups flour, seasoned with salt and black pepper  (I went with more like a cups worth...didn't measure exactly)
  10. Salt & black pepper to season the flour.
  11. 1/2 cup olive oil (or as needed), (I definitely followed the as needed as I thought 1/2 cup was excessive, ended up using about 2 tbsp. and added  2 tbsp. unsalted butter)

  13. 1/4 cup shallots, finely chopped (forgot these, too.  Oops, not on my A-game)
  14. 1 Tbsp garlic, chopped (used 3 cloves)
  15. 2 Tbsp fresh sage, finely chopped (used 3/4 tsp. in the batter not in the sauce.  Whoops!)
  16. 2 Tbsp parsley, chopped (or 2 tsp dry)
  17. 1/4 cup lemon juice (juice of 2 lemons)
  18. 1 Tbsp lemon zest (zest of 2 lemons)
  19. 1/2 cup white wine (forgot this part...jeez, what's wrong w/me?)
  20. 1 cup heavy cream
  21. 6 Tbsp unsalted butter, cold  (scractched this since there was plenty of oil in the pan)
  22. Salt and pepper to taste (scratched this and added 3 tbsp. capers instead. salt from the caper berry was plenty)


Pre-heat oven to 350ºF. 

  1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

  1. POUND chicken breasts until ¼” thick ( bought thin cut breats so skipped this step).  Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
  2. HEAT olive oil in a large skillet on medium heat. (I added garlic here to flavor the oil and sauteed for just a minute.  Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan. ( I just cooked on in the skillet and it was fabulous).
  3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear. (seemed like an added step and a waste of time)

  1. DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. (By using less oil, I didn't have to drain any of it and was able to retain all the good crispy bits.  HELLO FLAVOR!  I added the garlic to the oil before I cooked the chicken so at this point all I added was the lemon juice and zest to deglaze the pan.  Then I added the cream.  The left over flour bits from the cooked chicken thickened the sauce like a roux, kinda.  Yum.  Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.  Dropped capers in at this time then poured it over the plated chicken.  We served the chicken on a bed of linguini in pesto.
  2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper. (What are they talking about?)
  1. POUR ¼ cup of sauce on plate and place chicken on top. (Well, that seemed somewhat backwards so I plated the chicken and poured sauce over it.  Serve immediately. (on a bed of pesto linguine if you're smart).

I know there are a lot of changes, and forgotten ingredients, but somehow this turned out sooooo good.  My husband loved the batter and sauce...said it's the best dinner I've made in a while.

1 comment:

Happier Than a Pig in Mud said...

I still haven't tried this, but it always sounds good to me:@)