Chicken Piccata in all its glory

Jan. 22nd, 2013

Nom, nom, nom….my mom’s chicken piccata.  I’m spreading family secrets. They are just too good to keep to myself.  Cook, eat, enjoy!


Two full chicken breasts
Vegetable oil
Chicken broth
Wine (optional)


1. Take two boneless skinless chicken breasts (if they come whole then cut them in half) and place them between two pieces of wax paper or saran wrap.
2. Pound gently with a hammer or a pan until it gets to 1/2″ thick.
3. Lightly salt and pepper the chicken breasts.
4. Dip and coat into a bowl of flour. Shake off excess flour.
5. Put two tablespoon of vegetable oil into frying pan and heat over medium heat.  Trick – sprinkle water in the pan. When it sizzles the pan is hot enough.
6. Brown chicken cutlets. First side will take 2-3 minutes and second side will take 1-2 minutes.
7. Take cutlets out of the pan and put on a hot plate or oven on low temperature.
8. Deglaze the pan with 1/4 cup white wine or chicken broth.
9. Add 1 tsp of minced garlic and cook until the garlic is slightly brown and the liquid is nearly gone (2 minutes)
10. Add 1/2 cup of chicken brother, 2 tablespoons of fresh squeezed lemon juice, and 1 tablespoon of drained capers.  Stir.
11. Add cutlets back and cook 1 minute on each side (may take longer if chicken is thick).
12. Take out chicken and place on warm plate or oven.
13. Add 2 tablespoons unsalted butter and fresh lemon slices. Stir until butter melts.
14. Pour sauce over chicken and serve.


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