Prep 20 mins
Cook 30 mins
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.
- 1 small yellow onion, chopped
- 2 garlic cloves, crushed
- 4 scallions, chopped
- 2 tablespoons olive oil
- 8 chicken breasts
- 1⁄2 cup flour
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice
- 1 tablespoon capers, chopped
- 2 tablespoons chicken stock (optional)
- Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.
I love chicken piccata and this is a great recipe for it!!! Adding the onion and garlic really ups the flavor in the sauce. I made this as written but only used 4 chicken breasts. I don't think this would make enough sauce for 8, but worked perfectly for 4 chicken breasts. Thanks for sharing the recipe. Made for ZWT 7.
I have been making this recipe with my parents since I was in grade school. Now, as an adult with my own children, I got Frugal's book from my mom a few years ago so I could make this recipe (along with a few more). It's one of my ALL-TIME favorite recipes, and I'm happy to see it posted on here. Thank you!
This was delicious! I used boneless skinless breast since they were what I had. The light crust was amazing! There wasn't nearly enough sauce though - I only used 3 breasts and still had to add 1/4 chicken broth to the sauce to have enough - I think I will at least double the sauce next time for 3-4 breasts. Thanks for sharing - for ZWT7 silverados