Chicken piccata is said to be nothing more than chicken breast cutlets, dredged in flour, browned then served with a sauce of butter, lemon juice, capers and stock.
While this recipe fits the definition, the sauce and chicken preparation have been separated. I found that making the sauce after you cook the chicken has varied results.
- ⅓ cup (80 g) of all-purpose flour
- ½ teaspoon (2.5 ml) of salt
- ½ teaspoon (2.5 ml) of pepper
- ¼ teaspoon (1.25 ml) of lemon pepper
- 1 pound (450 g) of chicken breasts
- 2 teaspoons (10 ml) of olive oil
- 1 teaspoon (5 ml) of butter
- 2 cloves (5-10 mg) of garlic
- ¾ cup (180 ml) of chicken broth
- 1 tablespoon (15 ml) of lemon juice
- ½ teaspoon (2.5 ml) of Italian seasoning
- 1 tablespoon (5 ml) of capers
- In a bag or container, mix flour less 1 tablespoon (15 ml), salt, pepper and lemon pepper.
- Cut chicken breasts in half, place one piece at a time into bag, shake to cover.
- In an oiled medium pan on medium heat. Cook chicken on all sides until meat is no longer pink in the center. Set aside, keep warm using tin foil.
- Scrape up some brown bits from the pan and set aside.
- In a small saucepan, add oil and butter. Melt butter on medium heat.
- Add garlic and sauté for a minute.
- Add flour and stir until you have a consistent mix.
- Add chicken broth, brown bits, lemon juice and Italian seasoning. Continue heating and stir until sauce thickens.
- Add in capers and wait until they are heated through.
- Serve chicken covered with sauce. Makes four portions.