I never actually tried chicken piccata until planning our wedding. We went to a meeting with a potential caterer to do a taste test and they prepared samples of their most popular foods for us to try. We ended up using them to cater our wedding, mostly because of that chicken piccata. I wondered why I waited 20-something years to try this dish. Honestly, I don’t think anyone’s rendition could ever measure up to the one at our wedding, but this one comes pretty darn close.
I have been making this since right after we got married on a pretty regular basis. It’s not a super quick recipe, but it is simple. I serve this with pasta to make a full meal.
2 boneless, skinless chicken breasts, butterflied then cut in half
salt and pepper
1/4 c. flour + 2 tbsp. flour, separated
2 tbsp. olive oil
2 tbsp. butter, separated
1/2 c. chicken broth
splash of white wine
2 tbsp. lemon juice
2 tbsp. capers, drained and rinsed
Sprinkle chicken breasts with salt and pepper. Dredge in 1/4 c. flour. Heat olive oil and 1 tbsp. butter over medium high heat. Add chicken breasts to the pan and cook about 6 minutes on each side, or until browned. Set chicken breasts aside.
Add 2 tbsp. flour, 1 tbsp. butter, chicken broth, wine, lemon juice, and capers, and deglaze the pan. Cook until sauce starts to bubble. Add chicken breasts back to the pan and cook for about 2 minutes on each side. Serve immediately over pasta.