This was a delightful dinner to prepare. For a little while I felt like a real cook as I balanced the different steps — mixing, dredging, sautéing — and timed the risotto so everything came together on the platter at once. Piccata is a dish built from contrasting elements that combine into a harmonized meal. Traditionally made with veal or chicken, I chose chicken this time and was reminded of how versatile poultry can be.
You might wonder what’s simmering in that saucepan. I make my own chicken stock and freeze it, and this is a perfect use for it. Leftovers from a roasted bird can fuel several meals — biscuits one night, pot pie the next, and then a rich stock that becomes the base for this piccata. Using homemade stock gives you control over ingredients and a depth of flavor that boxed stock often lacks. It’s a small kitchen habit that pays off in dishes like this.
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Chicken Piccata
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Ingredients
- 2 chicken breasts, butterflied
- 1 cup chicken stock
- 1/4 cup white wine
- 1 medium white onion, diced
- 1 lemon, juiced
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups flour
- kosher salt to taste
- fresh ground peppercorn to taste
Instructions
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Heat olive oil in a large sauté pan over medium heat. Add the diced onion and cook until translucent. Remove the onions and set them aside.
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Cut each chicken breast in half to make four pieces.
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On a cutting board, cover the surface with wax paper or plastic wrap. Arrange the chicken pieces, then cover them with another layer of wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness.
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In a shallow bowl combine the flour and freshly ground pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
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Sauté the chicken for about three minutes per side, adding more oil to the pan if needed. Remove the chicken and keep it warm under foil.
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Add the chicken stock, butter, white wine, lemon juice, capers and the reserved onions to the pan. Stir and bring the mixture to a boil.
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Reduce the heat to a simmer, return the chicken to the pan, and simmer for 3 to 5 minutes. Transfer the chicken to serving plates and spoon the sauce over each piece.
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If the sauce seems thin after removing the chicken, stir in a small pinch of flour or other thickening agent and simmer briefly to achieve the desired consistency.
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Serve immediately and enjoy the bright, savory flavors.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.