We Love "Alotta Piccata"
Like most of you I’m sure, weeknights are CRAZY at our house. From the time we all step in the door from school, it seems like we are all chickens with our heads cut off. Geez…is it time for a drink yet? I’m sure I’m preaching to the choir. Anyways…over the years, I have found that this is one of my favorite go to recipes to cook for my family. It doesn’t take that long and it’s pretty easy. Most importantly…it always earns me “good wife/ good mom” creds when I make it so I’m gonna run with that. Here is what you will need….
My Chicken Piccata Recipe
- 3-4 Boneless Skinless Chicken Breasts (pounded thin)
- Salt and Pepper
- ½ cup all purpose flour
- 1-2 Tbsp Olive Oil
- 3-4 Garlic Cloves minced (I freakin’ love garlic)
- 1 cup white wine
- 1 Tbsp. butter
- 1/3 cup lemon juice
- 2-3 Tbsp. Capers drained and rinsed
- Parsley (Garnish
- Half Lemon Sliced (Garnish)
1. Pound the chicken breasts about 1 inch thick. (I recommend covering the chicken in cling wrap so chicken juice isn’t flying everywhere)
2. Salt and Pepper each side of the chicken breasts
3. Coat Chicken breasts in All purpose flour
4. Heat the oil in large sauce pan over medium high heat
5. Cook chicken on each side until brown (about 2-3 minutes each)
6. Remove chicken from pan and set aside
7. Cook the garlic until it begins to slightly brown
8. Add the white wine and cook over medium heat until it reduces by half scraping any brown bits from the bottom of the pan
9. Next, add the butter and Lemon juice and let simmer for about 5 minutes
10. Add the capers and simmer for another 5 minutes continuing to stir occasionally.
11. Add chicken back to the pan and let each side simmer in the sauce so both sides are nice and coated.
12. Add desired amount of parsley and place lemon slices on top of Chicken
13. Simmer until sauce has reached your desired level of thickness
14. Serve over Long pasta
***My kids love it when I serve this to them with a little bit of Parmigiano Reggiano sprinkled on top. Side note: PLEASE do not use canned Parmesan cheese. It's just an insult to good cheese. I'll address that some other day but for now, just trust me. :) I hope you enjoy this wonderful dish and let me know how it turns out! Now it is time to eat. MANGIA!