Chicken Piccata is a classic Italian dish and husband is a huge fan. He likes it extra briney, which means lots of a capers! So, this recipe is certainly not “classic” or “traditional”, but it is the way I like to make it. Give it a try and let me know what you think!
2 chicken breasts, thin sliced (not to thin, and definitely not the thick ones)
1 tbsp of butter
1 tbsp of oil
Flour for dredging the chicken, plus 1 tbsp for making the sauce
1 small shallot, sliced
1/2 tsp of dried parsley
1/4 cup lemon juice
1 tsp of chicken broth concentrate or 1/2 cup broth
salt and pepper to taste
Capers, as much as you like
Heat oil and butter in a skillet. While the butter melts, season chicken with salt and pepper and dredge in flour.
Once the butter has melted, add the chicken to the pan and fry till one side is golden brown.
Flip the chicken to cook on the other side and add in the shallots and chicken stock concentrate ( in the picture it looks like anchovy paste, but that is because my concentrate comes from a tube !). The concentrate will start to brown and become granular. Don’t worry! Just keep stirring it around with the shallots. I also like to keep the chicken on one side of the pan and make the sauce on the other, this allow the chicken to get its own heat and prevents the sauce from making the chicken too soggy.
Add in 1 tbsp of flour and the parsley and bit more oil if you think the pan is drying up.
Finally, add the lemon juice and 1/2 water (or 1/2 cup broth, if you were not using the concentrate)
Keep stirring on medium-low heat till the sauce thickens and the chicken is cooked through. You may need to add a bit more water if the sauce thickens too much. Season the sauce with salt and pepper half way through the cooking process (this will take about 6-8 mins).
Add the capers at very end, stir for a few more minutes.
Plate the chicken and pour the sauce all over it. Serve hot!