09 October 2008


when jillian (aka the bff) was living here over the summer, she used to make chicken piccata alot. and i'd always take part in the eating. because it was something i had never really had before. and because it also taught me to like capers. oh those cute little pickled flower buds. yum. anyway, since jilly left at the end of august, i haven't had any chicken piccata, and therefore was feeling deprived. so i decided to make some. i just kind of did it from memory, after watching jilly make it several times.

mix some flour with a little salt and pepper, and dredge your chicken. i find its best to use thin-cut boneless chicken breasts. they cook significantly faster.

melt a tablespoon of butter or two in a hot pan with a little olive oil. once it's hot, add your chicken, and cook it for a few minutes on each side. it should turn a nice golden brownish color. once that's done, set it aside on a plate. 

add about 3/4 cup white wine (i've heard chicken stock is a good alternative if you're not a fan of cooking with wine), a couple of spoonfuls of capers, and about 1/3 of a cup of lemon juice. make sure you scrape all the browned bits off the bottom of the pan as well. add the chicken back to the pan, and cook for 5 more minutes or so.

i think the dish goes great with pasta, although i'm sure it would be great with a side of roasted veggies or rice or pretty much anything else too.

i have to say, i think it turned out pretty darn good for a first try. although jillian's is definitely better. but maybe thats because i didn't have to cook it myself.... :)

1 comment:

MomannP said...

Delish! Can you substitute panko for the flour?