This chicken has a bright, lemony sauce thats just on the right side of tangy.
Its incredibly easy and amazingly tasty!
Chicken Piccata
I realise it sounds totally obnoxious to call this a better Chicken Piccata.
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I should clarify and say that this is a better oneto me.
This dish is a wildly popular Italian-American classic that Ive tried making over the years following other recipes.
I always found the lemon sauce mouth-puckeringly sour to the point of wincing.
I also felt it just didnt have enough interesting flavour in it to carry a somewhat bland chicken.
So many recipes also called for an insane amount of butter and oil.
Sometimes up to half a cup!
My butt cannot afford that much fat for whats supposed to a quick, midweek meal!
So this is my version of Chicken Piccata.
The sauce is not as sour I dial it in to just the right amount of lemon tang.
And as for the chicken?
Add a dusting of parmesan.
It makes it so much tastier!
Kind of defeats the purpose if you make a run at make this with bottled lemon juice!
White wine Use any dry white wine thats not too woody, too sweet or fruity.
Chardonnay is particularly great because it adds a good amount of flavour.
Dont use an expensive wine.The flavour and aroma that you pay for is largely lost during cooking.
It gives the chicken a crust that the sauce clings to.
Without it, the sauce just slips off the chicken.
(PS The additional of parmesan here is a trick that makes this Chicken Piccata a standout!).
Cut and pound chicken Cut each chicken breast into 3 pieces.
Then pound each piece until it is 1/2cm / 0.2 thick.
Its basically like freezer bags in roll form.
If using tenderloin, there is no need to cut, just pound each piece.
Press the chicken into the mixture to make it stick.
Shake off excess well.
See comment under the Ingredients above for why a flour-parmesan coating is essential here!
Pan frychicken in butter and oil until golden, amount 3 minutes.
So before we proceed, its best to clean the skillet.
Pour out the excess fat from the pan, then give it a quick wipe with a paper towel.
In this step, the alcohol will cook out so you wont have any boozy flavour in the sauce.
Youll notice that there is not a ton of sauce.
You dont need loads, the sauce has enough flavour.
(And regular readers know Im a Sauce Girl!).
Serve this with your starchy side of choice and a side salad to get some greens on your plate.
Choose from:
Rice side dishes
Potato sides
Vegetable / salad sides
Some suggestions for you:
Enjoy!
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