Chicken Piccata #Recipe @PegCochran

 

Chicken Piccata is not vastly different from Chicken Francese.  In Chicken Francese, you dredge the chicken in flour then dip in egg mixed with Parmesan cheese.  In Chicken Piccata, the chicken is dredged in flour and then sauteed.  Chicken Piccata is a little tangier also with the addition of capers.

Chicken Francese (or Francaise) is actually an Italian-American invention.  Piccata is actually a method of preparation--meat is sliced, coated in flour and fried.  For instance Piccata Milanese is served with tomato sauce.

This method of preparation can be done with chicken, veal or fish.

This recipe serves four.  It was easily cut in half for the two of us.  I served it with rice but it can also be served with pasta to soak up the sauce.

2 boneless and skinless chicken breasts halved horizontally to make four
2 tablespoons flour (all purpose or plain)
2 tablespoons fresh Parmesan cheese finely grated
salt and pepper to taste
4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
4 large cloves garlic minced
1/4 cup dry white wine (can substitute dry vermouth)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1/4 cup capers rinsed
1/4 cup fresh parsley chopped (optional)
Parmesan cheese to serve 

Place chicken between two pieces of waxed paper or place inside of a large plastic storage bag and pound to an even thickness.

Combine the flour and Parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Saute chicken two pieces at a time until golden and cooked through (approximately 4 minutes per side.)  Transfer to a plate.

Melt 1 tablespoon of butter and another tablespoon of olive oil and sauté remaining two pieces of chicken. Transfer to plate.

In the same pan, melt one more tablespoon of butter. Sauté the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the the pan. Cook until wine almost evaporates, stirring occasionally.

Pour in the stock, lemon juice and capers and allow to boil until reduced slightly—about 6 minutes.   

Add remaining butter to the pan, allow to melt, return chicken to the pan along with any juices from the plate. Simmer for 5 minutes to heat through.

Garnish with parsley if desired and serve immediately with extra Parmesan cheese.

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