I’ve tried making restaurant-level tasty Chicken Piccata using assorted recipes, for YEARS and finally came up with a combination of ingredients and process that really hit it for all at the table!
Ingredients
Boneless chicken breasts (each breast makes 2 servings)
Cooked linguine
White cooking wine
White Flour
Wondra Gravy Flour
Eggs
Fresh Lemon, cut in to smiles
Lemon Juice
Capers
Fresh Parsley, chopped
Parmesan Cheese, fresh grated
Olive Oil
Butter
Cayenne Pepper
Salt and Pepper
Parchment Paper
As per my usual instructions, there are no measurements – – wing it’s based on your personal flavor preferences. Trim and rinse boneless chicken, and then slice horizontally in half to make thin filets. Place each filet between two pieces of parchment paper. Pound with meat tenderizing hammer until sufficiently thin (to your liking).
Sprinkle chicken with Cayenne Pepper, Salt and Pepper on both sides. Beat 2 eggs in a pie plate and dip chicken in egg, then dredge through flour in a second pie plate. Set aside. Start pasta water, and turn oven to 350 degrees to keep the cooked chicken warm while you prepare the remainder of the recipe.
Heat an ample amount of olive oil in a tall fry pan, and lower chicken in to hot oil. The oil should be half the height of the chicken. When slightly crispy, turn chicken over and repeat. When done, set on a sheet pan in the oven for later.
Reserve the oil and chicken coating crumbs in the pan, and add lemon juice and water. Scrape bottom of pan as this cooks. Add capers and flatten some with spatula to release their inner deliciousness. Add several splashes of white wine and some gravy flour for thickening, and cook to a low boil, then allow to reduce, stirring frequently. Add butter, chopped parsley and lemon smiles.
Drain pasta, and add a small amount of fresh olive oil to the drained pasta so that it doesn’t stick together. Plate up, with pasta on the bottom, a chicken filet next and drizzle a healthy (and by healthy I don’t mean healthy) amount of lemon sauce. Top with fresh grated parmesan cheese and chopped parsley.