I remember the first time I had Chicken Piccata. Sir Sportsalot and I had gone out to dinner at a nice local steak house. I had never heard of the dish and didn't even know what the heck a caper was. I even asked the waitress what it was to make sure it wasn't fish. (I'm allergic to fish...all fish).
Well, come on now....doesn't "caper" sound like it could be the name of a fish? Like cod, snapper, scallop....those are all really weird names too, ya know...
Anyways...once I had been assured that there was nothing in this dish that was a fish....and that it was delish....I decided I'd give it a try. (sorry, couldn't resist the rhyme)
Now for me, that's a huge thing. I mean, when I go out for dinner, I'm a little picky. Once I find something I like, I pretty much stick to that. I have my favorites at each restaurant we go to. I hate trying new stuff and being disappointed. There's nothing worse than going out to dinner and not enjoying your meal.
Am I alone here? Are my expectations too high?
Anyways...bottom line is...I absolutely LOVED IT!!!
Sad part is....this was a special dish for a special occasion. I hate when that happens. This particular restaurant puts out a special menu for New Years (as many places do) and Chicken Piccata isn't on their regular menu.
I've seen it on the menus at other places but there's always something different...
I don't want different. I want it how I like it.
Thank you very much!
And so I make it myself.
The family loves it. Friends love it.
I love it.
It really is a simple dish.....packed with lots of flavor.
2 chicken breasts, halved (butterfly style) and pounded down to about 1/4 "
Salt and Pepper to taste
1/4 tsp paprika (I forgot it this time)
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup fresh lemon juice
1 - 2 tablespoons capers
lemon slices to garnish
Tip: When flattening your breasts, put them inside a zip lock baggy to avoid splattering all over everything.
In a shallow bowl, combine the flour, salt, pepper and paprika and dredge your chicken through it
Heat the butter and olive oil in a skillet. Saute the chicken in batches if needed, until browned (and cooked through) and set aside
Drain off all but 2 tablespoons of fat from the skillet. Stir in the chicken broth, scraping to loosen all those tasty browned bits that are stuck on the bottom (a.k.a. deglazing the skillet)
Add the lemon juice and return the chicken to the skillet. Heat until the sauce reduces by about 1/2. Add capers and lemon slices
And serve over pasta. Some places serve it over rice or potatoes. I've never tried it that way so I can't vouch for it...I personally like the pasta. And the tangy sauce that gets poured all over the place. I love the flavor the capers have....almost like horseradish, but not.
Yep....this is one of my all time favorite meals.
Printable: Chicken Piccata