I had been working on a photographing lemons for a food photography project when I ran across this recipe for chicken piccata. There are many versions on this recipe. It's quite easy to make and gives you a wonderfully lemony flavor-filled gravy. To my dish, as you can see, I added a side pasta of angle hair spaghetti.
- 2 skinless chicken breasts, washed
- Sea salt and fresh ground black pepper
- All-purpose flour to coat chicken
- 4 tablespoons unsalted butter
- 1-1/2 tablespoons extra-virgin olive oil
- 1/3 cup of fresh lemon juice
- 1/4 cup of chicken stock or white wine
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Preparation for breaded chicken breasts:
In a heavy frying pan, heat 1-1/2 extra-virgin olive oil. Add two tablespoons of butter. Making a vertical cut, slice through each piece. This will yield you four thin pieces of chicken breasts. Start by dredging two pieces in the flour. Add them to the hot oil and butter. Cook three minutes. Turn over the chicken breasts. Cook three minutes. NOTE: If you are using a heavy stainless steel fry pan, as I did, cook 2-1/2 minutes on each side. Take care to brown the chicken, keeping it tender and juicy. Repeat these steps for the next two pieces and set them aside.
Preparation for the lemon sauce:
Melt two tablespoons of butter in the pan. Add one tablespoon of flour from the flour used for dredging the chicken. While mixing the ingredients be sure to scrap up any browned flour at the bottom. Add lemon juice, chicken stock or white wine and parsley. Add sea salt and fresh ground pepper to your taste. You can add the capers at this stage or, as I prefer, add the capers to the finish plate. Pour the sauce over the breaded chicken breasts, serving individually or a platter.