I love chicken. I love pasta. I’m starting to really like capers. Mmm, they are so good. What better thing to do than mix them all together and make Chicken Piccata? I used a little bit too much lemon juice, but the dish still came out good.
I like to eat my pasta in bowl, so I can keep all the sauce together. I love sauce, the more the merrier. Lots of capers were used, but I tried to hide some of them for the picture. LOL I really need to work on my presentation. Maybe for my next meal, I’ll make it look cute.
Here is the recipe from Epicurious below.
4 thin, skinless boneless chicken breasts or chicken tenderloins (thats what I used)
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-sodium chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Sprinkle chicken with poultry seasoning, adobo and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.