yay for chicken piccata

April 4, 2008 at 11:29 am | Posted in Dinner | 2 Comments

This is my best tasting old standby! My original inspiration came from Ina, but now I just wing it!

Yesterday I decided to make it in an easier (and probably slightly healthier) way…

2 skinless boneless chicken breasts
1/2 cup seasoned bread crumbs
3 tbsp butter
1 count olive oil
1/2 cup white wine
1 tbsp capers
Juice from 1 lemon

1) Pound chicken breasts a bit in between two sheets of saran wrap.
2) Dredge in breadcrumbs. (To make this dish more authentic, you could dredge in seasoned flour and then an egg)
3) Heat up 1.5 tbsp butter and olive oil in nonstick pan until very hot! Saute chicken for about 10 minutes over medium-high heat, flipping halfway through.
4) Remove breasts from pan, and wipe out pan. Over medium heat, add the wine and scrape up bits with a wooden spoon. Allow wine to evaporate for 30 seconds, add lemon juice, capers and heat for 30 more seconds. Take off heat and add remaining butter.
5) Pour sauce over breasts and enjoy!!!



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  1. That looks delicious! I love anything piccata (and nearly everything Ina). Did you see the first ep of Top Chef this season, when Ryan didn’t know how to make chicken piccata? Ridiculous!

  2. Thank you Kit!! I love your site! You put so much awesome information up there! and I was totally going to put something about Top Chef! TOTALLY RIDICULOUS THAT FOOL!!

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