The word 'piccata' or 'picatta' (wish i know which is the correct spelling cos both should sound the same) is generally associated with veal. but the chicken piccata recipe is more popular. Deliciously rich, lemony flavored and it is even made better by the fact it's so simple to prepare. The term 'chicken piccata' is quite a generic one and it gives the gourmets among us a great chance of creative experimenting. Add a little twist to the traditional capers by adding some mushrooms
Ingredients:
4 skinless, boneless chicken breast halves
2 tbsp all-purpose flour season with salt and pepper
4 tbsp oil preferably olive
1/2 cup chopped onions
1/2 cup white wine
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp capers
2 tsp minced fresh garlic
3 tbsp cold butter
salt and freshly ground black pepper for seasoning the chicken breasts
8 ozs spaghetti - cooked till al-dente and kept warm
2 tbsp chopped fresh flat-leaf parsley
Method:
Trim all visible fat and tendons from the chicken breasts. Cut each one in half to make two pieces about the same size. One at a time, place each breast between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add chopped onions, white wine, chicken stock, lemon juice, half of the capers, and garlic , scrape pan to loosen browned bits. Cook until stock is reduced by half.
Turn off heat and add cold butter, stirring until butter is melted. Return the chicken to the pan and add the other half of capers and parsley.
Serve chicken over pasta.
Note:
When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. I used Beringer 2004 pinot grigio as i found this in the pantry. It also has the necessary acidity to greet the potent acid of the capers.
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