Best chicken piccata I’ve ever had

 

My husband absolutely loves chicken piccata, so when he asked me if I’d make it this week, I really wanted it to be the best ever. In the past, my piccata was always a little too acidic because of a tad too much lemon juice, I’ve learned that a little goes a long way. After reading through numerous recipes online, I ultimately created my very own version of this super impressive delicious dish. And once I tasted it, I realized it was the best chicken piccata I’ve ever had, so easy to make, and after lots of interest from my Facebook post, I’m finally sharing the recipe with all of you.

Ingredients:

12 chicken tenders (preferably antibiotic, vegetarian fed)

1 1/2 cups of All purpose flour

2 large eggs (organic if possible)

1/2 cup of capers (rinsed and drained)

6 tablespoons fresh lemon juice (cut up the rest into thin slices for garnish & extra lemon flavor)

1/2 cup of your favorite chardonnay

1/2 cup of organic low sodium chicken broth

4 tablespoons of unsalted butter

Extra virgin olive oil

Sea salt

Black cracked pepper

Handful of chopped flat leaf parsley to garnish

Couple tablespoons of water

Directions:

On a plate, mix flour with a teaspoon of sea salt and some black cracked pepper. In a bowl mix eggs with a couple tablespoons of water. Start a large nonstick skillet on the stovetop on medium heat with 1 1/2 tablespoons of butter and olive oil that mostly covers the bottom of the pan. Eyeball the amount of olive oil using just enough to coat the pan.

After prepping your chicken tenders, which just means to remove that long piece of fat running down it if you’d like, dredge and press each tender into the flour mixture, then into the egg mixture, and then again back into the flour mixture (shaking off the excess). This can get a little messy so let your egg mixture drip off best you can before going back into flour.

Lay each piece into your pan (preferably 6 of them at a time if your pan is large enough) and cook for 4 minutes on one side, then flip for another 3 minutes on the other, or until browned. Then do the other 6 pieces with another 1 1/2 tablespoons of butter and some olive oil. After cooking all 12 tenders, set them aside.

Into the pan, add the last tablespoon of butter and 1 tablespoon of remaining flour and quickly stir together to make a roux; which will help to thicken your sauce. Add in the wine, stir and let simmer for a couple minutes. Then add your chicken broth, lemon juice and capers while continuing to stir together. Once combined, which usually takes about 10-15 minutes, add your chicken back into the pan turning each piece into your sauce until saturated.

You can also remove the chicken onto a platter and then drizzle the remaining sauce over your dish.

Garnish with parley, some lemon slices and ENJOY! 

If you love this recipe, please feel free to share via Facebook. Thank you.

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