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4 Whole Bonless, skinless chicken breasts
1 cup all-purpose flour
1 cup white wine
1 cup chicken stock/broth
2 TBSP butter
2 TBSP capers, drained
1 TBSP fresh garlic, chopped
1 TBSP fresh lemon juice
1/2 cup canola oil
3 TBSP parsley, minced
Salt and Pepper
Preheat oven to 350 degrees.
Heat oil in a large, heavy skillet over medium-high heat. Season the flour with salt and pepper.
Dredge the chicken breasts in the flour to coat all sides. Cook the chicken breasts in the oil on each side until almost cooked full (will finish cooking later).
Transfer chicken to a plate and cover with aluminum foil.
Deglaze the pan with wine and garlic. Cook until garlic is just brown reducing liquid by half (about 2 minutes). Add stock and lemon juice reducing the liquid by half.
Place chicken back in sauce and finish cooking, about 3 minutes each side.
Remove chicken and cover again. Add butter, lemon and capers. Heat until butter melts.
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Serve chicken by pouring sauce over and sprinkle minced parsley on top.
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Approximate food cost if about $20. There’s so many great wines under $10 that can be a good pairing. Because the recipe has Italian roots I’d look for an Italian wine, but it’s not necessary. I’ve paired Chardonnay with this and it’s usually a good bet. If you want a break from Chardonnay, but like fuller bodied white wines, take a look at pairing this Piccata with the 2007 Stefanini Soave Il Selese. You’ll love the toasty almond notes along with lemon zest and buttery goodness. It has medium plus acidity to cut through the breading on the chicken. Around the bay area I’ve seen it for about $9. This is a great weeknight dish when you want to dine well, but don’t want to spend a ton of time making dinner. Enjoy!
Ya know…. I haven’t had Chicken Piccata in, I think, years!
You’ve peaked my curiosity. I think I may try this.
Thanks!
~ZZ
Why would you need to heat the oven to 350 when this clearly a dish made on top of the stove?
You know, that's a good point. I think I was going for a baked technique to keep some of the moisture in the chicken, but top of stove has worked better consistently. Good call!
This is a good recipe. I made it last night and we loved it. The other confusing thing was that you said to add the lemon juice twice, once with the broth and again at the end. I added it at the end with the butter. Next time I think I would add a little more as it wasn't quite lemony enough. Also, I used amber beer instead of white wine because I didn't have time to go shopping and it was very good, slightly hardier than the wine would have been but very good as well. Thanks, we enjoyed it and I would make it again.
nice recipe. well balanced flavors.only thing I would would be to lightly pound the chicken (softens the protien ) like making a chicken francese..and ur wine picks ! lovely
the 2006 hanson Pinot is very tasty, for the price!
I am doing an amuse bouche tomorrow that should rock my guests ..scallops involved,will let u know how it turns out
i would do,,i type to fast, and fail to recheck my postings, sorry
Looks delicious! Keep the recipes coming.