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
- ½ large lemon, juiced (reserve other half to slice for garnish if desired)
- ⅓ cup white wine (choose one that is not sweet, I used a Sauvignon Blanc)
- ⅔ cup chicken stock
- ⅓ cup brined capers, drained and rinsed
- ⅓ cup fresh parsley, chopped
- 1 pound Farfalle (Bow tie) Pasta, cooked al dente, for serving
- In a large skillet over medium heat, add ½ 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.