Chicken Piccata
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
-
CHICKEN
- 2 boneless chicken breasts (I cut them into bite-sized pieces first, but this is totally personal preference)
-
SAUCE
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 -2 shallot, sliced
- 2 tablespoons capers
- 1 tablespoon caper juice, fom the caper jar
- 1 1 tablespoon other french olives or 1 tablespoon Italian olives
- 1 tablespoon lemon juice
- 1 cup white wine, like viognier
directions
- Quickly saute the chicken on fairly high heat until it's browned outside but not necessarily cooked throughout. Remove the chicken and set aside to drain.
- In the same pan, melt the butter and oil together on medium heat, scraping up the fond (brown bits) as you go.
- Add the shallots and saute until soft, about 3-5 minutes.
- Add capers, caper juice, olive juice, and lemon juice, and simmer for another minute or two.
- Return the chicken to the pan. Add the white wine and simmer till the whole sauce is reduced to a slightly syrupy consistency and chicken is heated through.
- This goes well with egg noodles or fettucine.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.