I don’t really follow a recipe but I’m not good at following directions anyway so . . here’s how I make Chicken Piccata.
First, I can’t stand thick chicken breasts so I take chicken breasts and slice them into halves or sometimes thirds lengthwise . . like if you stacked up my slices one on top of another, you’d have a whole chicken breast.
Yesterday when I was making piccata, Vince said “You’re using FIVE chicken breasts?” because they looked like whole, thin breasts. I told him no . . one I cut into three pieces and one I cut into two pieces.
Even then, I pound them with a saucer til they’re about to fall completely apart.
I don’t always have capers and if not, I just leave them out.
OK . . here’s the recipe:
Chicken breasts – 2 or 3, depending on how many you need
The rest of the ingredients are based on using 2 to 3 breasts. If you’re using more, increase all the ingredients.
Butter – 3 T.
Olive Oil – 4 T.
Flour – 1/2 to 3/4 cups
Salt – 1/2 tsp.
Pepper – 1/2 tsp.
Garlic Powder – 1/4 tsp.
Chicken Broth (I use water and Better than Boullion) – 2 cups
White Wine – 1 cup
Juice of 1 – 2 lemons
Capers 3 T.
Place butter and olive oil in skillet and heat.
Mix flour, salt, pepper, garlic powder. Dredge chicken breasts in flour mix and brown in butter mix.
Remove chicken breasts. You can deglaze pan with wine – I don’t.
Add chicken broth, wine and lemon juice. Return chicken breasts to pot and simmer til sauce is thick and chicken is done.
Add capers, green onions, parsley. Heat and serve over pasta.