Chicken breasts sauteed in a buttery, lemony wine sauce, topped with capers and served over pasta.
This is one of my favorites to order when we eat out. There is something about the tangy-ness of the sauce the moist chicken and of course those yummy little capers!
Of course, it goes without saying, that anything with lemon and pasta is a home run in our house.
I recently told you about the huge bowlful of lemons I was given, when I shared the recipe for Lemon Cheesecake Bars. I wanted to do a savory dish using lemons, too. I have tried to make Chicken Piccata many times. Typically, it’s just “okay,” so I have never blogged it, until now.
The first time I had chicken piccata was MANY years ago. “BC” (before children) My dear friend, Julie, and her then fiance, Adam, had us over to his house one night for dinner. I remember her making Chicken Piccata, and how much I LOVED it! One other recipe I discovered that night? Depression Cake. As I type this I am thinking I will make that this week. It was one of the first recipes I blogged, and it’s due for a photo make-over.
Here is a glimpse into that fun night back in ’92.
We had a GREAT time that night, I will forever think of it at the mention of this dish or see a bottle of Black Opal Chardonnay.
A while back, I asked Julie for her recipe, because I was craving it BIG TIME. She said she really didn’t have one and kind of just told me how she makes it. I tried it. It was good, but not like I fondly remembered hers.
I ran across this recipe on The Food Network, and adapted it to our liking. I added some wine and some garlic, a tweaked a couple other small things. It was DELICIOUS. Like, I am not exaggerating when I tell you that my whole family literally mopped up any drop of sauce there was left on the platter with a slice of bread, delicious.
So, give it a try. Heck, call up an old friend, invite them over for dinner, uncork a bottle of wine, and talk about “the good ‘ol days!”
- 3-4 boneless chicken breasts, cut in half horizontally
- Flour, salt and pepper, for dredging
- 1 stick of butter, divided
- 6 Tablespoons Olive Oil
- 2 cloves garlic, minced
- 1/2 large lemon, juiced (reserve other half to slice for garnish if desired)
- 1/3 cup white wine (choose one that is not sweet, I used a Sauvignon Blanc)
- 2/3 cup chicken stock
- 1/3 cup brined capers, drained and rinsed
- 1/3 cup fresh parsley, chopped
- 1 pound Farfalle (Bow tie) Pasta, cooked al dente, for serving
In a large skillet over medium heat, add 1/2 of the stick of butter and 3 Tablespoons of Olive oil.
Season chicken breasts with salt and pepper and dredge in flour. Place in the skillet, and brown on both sides. (about 3-4 minutes per side.) Remove chicken from pan, set aside.
Add the remaining olive oil and garlic to pan, saute for a couple of minutes. Add wine, cook for about 3 minutes. Add lemon juice, chicken stock and capers. Bring to a boil. Add chicken back in, cover and simmer for about 5 minutes.
Place pasta in a large pasta bowl or deep platter, top with chicken. Place remaining butter in sauce, whisk into sauce. Pour sauce over the chicken and pasta and serve. Garnish with fresh parsley.
Adapted from The Food Network
Amount Per Serving: Calories: 640 Total Fat: 33g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 109mg Sodium: 450mg Carbohydrates: 48g Fiber: 3g Sugar: 1g Protein: 34g