Recipe Courtesy of Richard Terpolilli

Chicken (Piccata) With Lemon Butter White Wine Sauce

THE BACK STORY

If your kitchen frightens you, here is a simple easy tasty recipe for family or friends that will impress everyone. Cooking level is easy taking only 50 minutes.

Ok so what is piccata? Add to the confusion isn’t piccata the same as francaise? Here the common denominator in my recipe is the chicken. However, they both can be made with shrimp, scallops, veal or fish and both consist of a lemon butter sauce. I add some white wine which makes everything taste better. The difference is that with francaise the meat, poultry, fish, and shellfish is dipped into a flour and egg wash before frying. Piccata only dredges the main ingredients into flour before frying.

Yes, I love to cook and have prepared many dishes from the soul ever since I can remember. I started this blog, Flavors From My Kitchen awhile ago and haven’t done a very good job of consistently presenting my favorite recipes. I will be sharing one of my favorite recipes every month along with my fine art photography articles.

 

 

INGREDIENTS

 

2 skinless boneless chicken breasts cut in half length wise

sea salt and freshly ground pepper to taste

all purpose flour for dredging

one stick of cold butter unsalted

6 tablespoons extra virgin olive oil

1/2 cup fresh squeezed lemon juice

1/2 cup white wine (sauvignon blanc, chardonnay or a riesling)

1/4 cup capers

2 teaspoons shallots, finely chopped

1/3 cup slivered almonds

 

PREPARATION

Preparing the Chicken:

Use chicken filets that are ready for cooking from your butcher or boneless chicken breasts. Butchers have a habit of leaving the white sinew attached to chicken filets. Simply run your knife along the line of the sinew and remove it. For the boneless breast slice through the middle length wise making your filets.

Add salt and pepper to the chicken. In a large skillet over medium high heat, melt two tablespoons of butter with three tablespoons olive oil. Dredge both sides of the chicken in the flour. Shake the filets gently to remove the excess flour and set aside. When the butter and oil start to bubble add the chicken and cook for three to four minutes on each side. Fry two pieces of chicken filets at one time this allows for even browning throughout. Remove and transfer to a plate. Melt two more tablespoons butter and add three more  tablespoons olive oil. When butter and oil start to bubble repeat as above for browning the remaining chicken filets. Remove the pan from the heat and transfer the chicken to a plate.

Preparing the Lemon Butter White Wine Sauce:

Using the above pan place over medium high heat. Add white wine to deglaze the chicken bits. Add the lemon juice, capers, and shallots. Bring to rolling simmer and reduce down to half. Take three quarters stick of cold butter and cut into small pads. Slowly adding the cold butter one pad at a time swirling the pan to incorporate the melted butter. Once all the butter is incorporated into the sauce add some of the Parsley then add the chicken and gently simmer for five minutes. Remove the chicken to a platter and pour the sauce over the chicken. Sprinkle the remaining parsley over the chicken and add the slivered almonds to the finished presentation.

Serve with Caesar salad or salad of your choice and asparagus or French style string beans. As a general rule serve the chilled white wine that was used to deglaze the chicken bits in the pan.

Scallops (Piccata) with Lemon Butter White Wine Sauce

Tilapia (Piccata) with Lemon Butter White Wine Sauce