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The blog post has lots of pics and a printable recipe :)
Chicken Piccata is one of my husband’s favorite dishes so I make it a lot. This time I fried the capers and they were super delicious. They get crispy and brown and are so good, I'd eat them like potato chips if I made enough.
I also roasted some tomatoes and lemons to go with it and served the whole thing over linguini (but the sauce was so damn tasty that having good bread on the side would have been enough).
INGREDIENTS
For the Chicken Piccata
2 skinless, boneless chicken breasts
Coarse kosher salt and freshly ground black pepper
¼ cup flour
¼ cup Parmesan cheese, finely grated
3 tablespoons extra-virgin olive oil
3-4 tablespoons brined capers, rinsed and dried on a paper towel
3 cloves garlic, minced
4 tablespoons lemon juice (approx 1 large lemon)
¾ cup low sodium chicken stock
½ cup dry white wine (recommended Pinot Grigio or Sauvignon Blanc)
½ - 1 teaspoon honey
3 tablespoons unsalted butter, cold
¼ cup fresh parsley, roughly chopped
For the Roasted Tomatoes and Lemons:
1 pint large cherry or grape tomatoes
1 lemon, thinly sliced
1 tablespoon olive oil
Coarse kosher salt and freshly ground black pepper
INSTRUCTIONS
For the roasted tomatoes and lemons: Preheat oven to 425ºF
Place tomatoes and lemon slices on a baking sheet in a single layer. Drizzle on olive oil and season with salt and pepper, to taste. Roast until tomato skins split a little and lemon slices are lightly browned, about 10-15 minutes, depending on the size of the tomatoes. Set aside.
For the Chicken Piccata:
Cut each breast in half horizontally to make thinner. One at a time, add pieces inside a heavy sealable bag and pound to make them ½ inch thick.
Combine flour, cheese, and paprika and pour onto a plate. Season chicken with salt and pepper. Dredge chicken pieces in the flour mixture and shake off excess.
Heat a large skillet over medium-high, add the olive oil. When shimmering, add the capers and cook for about 1-2 minutes, until they open up a bit and brown a little. Remove the capers with a slotted spoon and and let drain on a paper towel.
In the remaining oil, add chicken in a single layer but don’t crowd the pan, cook in batches if necessary. Cook until golden brown, about 2-3 minutes. Flip and brown the other side, about 3 minutes, until fully cooked. Remove and transfer to plate. Cover with foil to keep warm. Repeat with the rest of the chicken, adding little more oil, if needed.
Once all the chicken is cooked, reduce heat to medium and add garlic. Cook for 30 seconds then add the lemon juice, stock, honey, and wine. Bring to simmer, scraping up any brown bits from the pan. Cook until reduced by half, about 4-5 minutes. Taste for seasoning and add salt and pepper as needed. Stir in the butter until melted. The sauce should be slightly thick and glossy. Slide the chicken back into the pan and coat with the sauce. Sprinkle over the parsley and capers, and serve immediately with the roasted tomatoes and lemons on the side.
