The Irishman is fairly easy to please in the food department. If the meal starts with a salad and goes on to contain both a meat and a starch, he’s pretty happy. With that said, his hands down favorite meal is Chicken Piccata. We’ve been to so many restaurants around town looking for the perfect version. Apparently, there was a dive in South Florida who had perfected the dish and everything he’s tried since then has fallen short.
So one year (fairly early in our relationship), I decided to figure out the Piccata mystery. After a host of different attempts, he named this version the official Piccata champion. Naturally, I wanted to share it with all of you.
Ok, here are our ingredients: juice of one lemon, 2 Tbs. butter, 1/2 cup white wine, 1 cup chicken broth, olive oil, capers, 2 shallots (sweet onions) chopped, 1/2 cup flat leaf parsley chopped, 4 cloves of garlic and 2 Tbs. flour.
**This recipe comes together really quickly, so it’s quite helpful to have all of the ingredients measured out in advance. Usually, I’ll do the measuring and chopping before I get Parker from school and then throw it together in about 15 minutes.
Oh and the chicken of course. Here, you’ll see that I sliced two chicken breasts in half (so I have 4 pieces) and I’ve put them between two sheets of plastic wrap so that I can make them thinner. I do this by pounding the crap out of them with the bottom of a heavy pan. It’s loads of fun.
If you’re going to serve this with spaghetti (all the cool kids are doing it), you’ll want to go ahead and get that started first.
Alright, first, put about a tablespoon of olive oil in the pan and add your chicken breasts. Since they’re thinner cuts, you’ll only need a couple of minutes on each side.
When they’re done, go ahead and move them to another plate and put your pan back on the burner. Next, we’re going to add another tablespoon of olive oil, one tablespoon of butter and the garlic and shallots.
Saute the garlic and shallots for a couple of minutes. Now, add your 2 Tbs. of flour and stir the slurry constantly.
After another minute or two, add in the wine.
After about a minute, it will start to thicken and look like this.
Next, throw in the lemon juice and broth and stir for yet another minute or two. Wait until it starts to bubble (shown here)…
And add in the parsley, capers and the second tablespoon of butter.
Now, we’re going to put the chicken breasts back into the sauce to warm them back up.
And after a minute or two, it is ready to serve.
Put a nice pile of spaghetti on your plate, add a couple pieces of chicken and top it with a nice helping of the sauce. It’s lemony, it’s capery, it’s simply delicious. So go on and give it a try!