Chicken Piccata is one of my favorite Italian dishes. The salty little capers that burst in your mouth are so wonderful paired with the zesty lemon. I have a secret ingredient that gives another layer to traditional piccata, white pepper. The addition of the mild white pepper makes this piccata irresistible. I like to make enough sauce to go with pasta or bread. I make the sauce a little thicker by starting first with a roux. Be sure to include the yummy brown bites after frying the chicken in the bottom of the pan. They are essential to a delicious piccata. The sauce is wonderful over pasta, or simply served with a salad and bread.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 teaspoon White Pepper
- Kosher salt
- Pepper
- Flour for dredging
- Olive oil
- The zest and juice of 1 lemon
- 3 tablespoon butter
- 3 tablespoon flour
- 1 cup pinot grigio
- 2 tablespoons capers
- 2 cups chicken stock
- 2 cloves grated garlic
- 1 package penne or other pasta of your choice, or a fresh salad
Method
- Cut each breast in half, then take chicken breasts and place on cutting board. Cover with saran wrap. Take your large cast iron skillet and whack it until it is uniformly about 1/2 inch thick.
- Salt and pepper the chicken and coat in flour.
- Preheat skillet and add about 1/8 inch deep olive oil. Shallow fry the chicken until it is golden brown on medium heat. Remove chicken.
- Cook Pasta or prepare a salad. Turn heat on skillet to low, add butter and melt. Add grated garlic. Whisk in flour and cook for 2 – 3 minutes. While constantly whisking, add wine and stock.
- Turn heat to high and bring to bubble. Sauce will thicken. Turn heat to simmer. Add capers, lemon zest, white pepper and juice. Add chicken to sauce. Serve along side a salad or over pasta.
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very nice dish… looks great
pegasuslegend´s last blog, White Cake with Red Raspberry Sauce and Whipped Cream
I can’t get enough of capers, so this dish really appeals to me.
Cookin’ Canuck´s last blog, Pear, Blueberry & Ginger Cobbler Recipe
I love all the sauce. The ingredients are awesome. Looks very delicious.
MaryMoh´s last blog, Chicken Tonic Soup
I don’t remember when I last had those chicken piccata…yours look so delicious.
Angie@Angie’s Recipes´s last blog, Pumpkin Sesame Fritters with Maple Syrup
I love chicken picatta too but I’ve never tried it with white pepper. And with pasta, it’s oh-so-delicious.
Divina´s last blog, My Random Serendipitous Notes
Yum! This is one of those dishes I’ve yet to try. We don’t see it that often on restaurant menus here. thankyou for sharing the recipe!
This looks like a great easy recipe – and so tasty too!! I will bookmark it now
Anita´s last blog, Vols-au-Vents – Daring Bakers Challenge September 2009
that is a secret ingredient (white pepper)! I don’t think i’ve ever even had that. I’ll have to grab some from the store!
Nicole´s last blog, A MUST read!
ohh great dish, I’m totally feasting my eyes on that delicious sauce
Jessie´s last blog, Montreal Beef Roast with Smashed Cheddar Red Potatoes
Lovely! I like your little lemon slices, they’re so pretty. I love chicken piccata, although I’ve never had it with red wine in the sauce before, intriguing! Bet it’d be good.
Yum! Just made this tonight and used potato starch instead of flour to make it gluten-free. Delicious! Simple but with a nice lemony flavor to the sauce. I served it with brown rice pasta.
Alta´s last blog, Thai Curry Pumpkin Soup and Gluten-Free Chive Biscuits
I like the layout of your blog and I’m going to do the same thing for mine. Do you have any tips? Please PM ME on yahoo @ AmandaLovesYou702
This blog is great. How did you come up witht he idea?