My favorite Part of the Day...Just Before Dinner Time
My favorite part of the entire day is right before dinner time at about 6'ish pm. It’s the time when Joe and I get together, catching up on our days happenings, pouring a glass of wine and synchronizing dinner.
I have to say that the real fun is in prepping the masterpiece. We usually have some kind of appetizer going such as my favorite roasted tomatoes with burrata to snack on as we tear up the kitchen and pour wine.
Chicken Piccata Recipe, Kicked Up a Notch
I always find myself kicking up a classic, just a bit to punch up it's flavor. Chicken piccata already has beautiful flavors of capers and lemon and its simplicity is able to take on a few more spices.
Earthy oregano, garlic powder and a pinch of spicy cayenne is added to the chickens coating as a little twist on the classic, giving the chicken piccata an extra punch of flavor. Don't like heat, you can totally omit the cayenne.
How to Make Chicken Piccata
Chicken piccata is relatively easy, just needs a bit of prep work.
Start by setting up a dredging station with separate bowls of beaten egg, and another with seasoned flour.
Dredge chicken cutlets in the egg first, then seasoned flour and fry in olive oil until both sides are golden brown and chicken is cooked through.
*Tip: Have a baking sheet lined with paper towels nearby so you can place the cooked chicken on as you work in batches.
Once chicken is cooked, set aside and in the same skillet, saute the garlic and red pepper flakes for about 1-2 minutes.
Then add butter, white wine, chicken stock, lemon slices and lemon juice.
Continue to cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan as the sauce reduces. Add capers and toss to combine.
Add chicken cutlets back in and gently coat sauce all over chicken. Garnish with fresh herbs and serve.
Classic Chicken Piccata with Lemon and Capers
- 2 skinless, boneless chicken breasts
- ½ cup flour
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- ½ teaspoon cayenne
- 2 eggs whisked
- Olive oil for drizzling
- 2 garlic cloves chopped finely
- 1 teaspoon red pepper flakes optional, for heat
- ¼ cup capers
- 1 lemon half cut into thin slices and half used for juicing
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoon unsalted butter
- Salt and pepper to taste
- Few leaves of fresh basil or parsley chopped for garnish
- Start by carefully slicing the chicken breasts lengthwise so you will have 4 pieces.
- Then place chicken breasts between 2 pieces of plastic wrap and use a meat hammer to pound on the chicken to about ¼ inch thickness.
- Season chicken with salt and pepper on both sides and set aside.
- Next set up a dredging station. In a large shallow bowl, mix together the flour, cayenne, garlic powder and dried oregano. In another shallow bowl, whisk together the eggs and set aside.
- Heat a large skillet with a good drizzle of olive oil on medium heat while you prep the chicken.
- Using a pair of tongs, coat 1 chicken breast at a time in the flour until well coated and then dredge chicken in the egg mixture, allowing any excess to drip off. Repeat with the rest of the chicken and set aside until pan is hot enough.
- Fry 2-3 chicken breasts at a time (you'll have to cook in batches depending how large your pan is) for about 3-4 minutes per side until golden brown and chicken is cooked through.
- When chicken is done, remove to a plate and set aside.
- In the same skillet, saute garlic and red pepper flakes for about 1-2 minutes. You may want to add additional oil if needed.
- Add butter, white wine, chicken stock, lemon slices and lemon juice. Continue cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan. The sauce should reduce slightly and thicken.
- Turn off heat and add capers and toss to coat. Season with salt and pepper and taste for seasoning. Add chicken cutlets back in and spoon sauce all over chicken.
- Once done, plate chicken cutlets with caper and lemon sauce and garnish with fresh herbs.