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Miss Cindy's Chicken Piccata with Capers!

by Cindy Rippe

This is one of my favorite recipes! Chicken Piccata! 

Chicken Piccata is a very popular item in Italian-American restaurants, and can be easily made at home. Chicken Piccata is one of my family’s favorite chicken dishes that’s very delicious, it's also very fast and easy! I love capers....they are like a pickled berry, they add so much flavor. 

Ingredients:

  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • salt and fresh ground black pepper as needed
  • all-purpose flour for dredging
  • 4 tablespoons olive oil
  • 2 tablespoons capers, drained (tip: for more intense flavor, mince or crush  2 teaspoons of the capers, leaving the rest whole)
  • 2/3 cup white wine
  • juice from 2 lemons (about 1/3 cup)
  • 1/3 cup chicken broth
  • 6 tablespoons cold unsalted butter, cut in 1/4-in slices
  • 1/4 cup fresh Italian parsley, chopped

Preparation:

Season chicken breasts generously with salt and pepper. Dredge chicken in the flour until completely cover. Shake off excess and reserve.
Add the olive oil to a large skillet, and place over medium high heat. When the oil is hot, add chicken and cook for about 4 minutes per side, or until browned and just cooked through. Remove to a plate, cover loosely with foil and reserve.
Add the capers and wine to the skillet. Turn heat up to high, and boil for 2-3 minutes, or until the wine has reduced by about half. Be sure to use a spoon or spatula to scrape the caramelized bits from the bottom of the pan.
Add the lemon juice and chicken broth, and bring to a boil. Cook for 1 minute, reduce heat to low, and add the chicken back into the pan. Toss the chicken in the sauce for a few minutes until heated through.
Remove chicken to a warm serving platter. Add the butter and parsley to the skillet, and whisk for 1 minute, or until the butter emulsifies into the sauce. Check the seasoning, and spoon the hot sauce over the chicken; serve immediately.