I love Chicken Piccata. Mary Ann has cooked it for years. Recently, I have been cooking it for the Bel Marin Keys Men's Club and the Bel Marin Keys Women's Club. My recipe is a slight departure from Mary Ann's. I have provided mine below. The recipe is general. You can decide the amounts of ingredients depending upon the amount of folks and the amount of chicken you planning on serving. One final note, given that my sauce includes chicken demi-glace, you will find that it is darker than the standard piccata sauce. Enjoy.
Ingredients
- Chicken Breasts (I scallopini each breast long-ways into three pieces.
- Chicken Broth
- Flour enough to cover all of the pieces of chicken
- Salt and Pepper
- Paprika
- Butter
- Vegetable Oil (when required when cooking large amounts of chicken).
- Capers
- Lemons
- Chicken Demi-glace from William Sonoma
Procedure
- Scallopini cut the chicken breasts into three pieces, slicing long-ways to create flatter pieces.
- Add flour, salt, pepper and paprika together for dredging chicken pieces. I normally add 1 tablespoon of salt, pepper and paprika to 3 cups of flour.
- Dredge chicken pieces in flour and shake off excessive flour.
- Brown chicken in a medium saute pan with butter (and vegetable oil as needed) until both sides are golden brown.
- Remove chicken and set aside
- Add chicken broth to cover all of the chicken being prepared.
- Deglaze saute pan from browned chicken.
- Add the juice of 1 lemon to the sauce.
- Add 2 tablespoons of Chicken demi-glace as needed to enrich sauce.
- Cook until liquid boils and start to foam.
- Add butter as needed to smooth out sauce.
- Add chicken back into the finished sauce and cook (c0verede) until the internal temperature of the chicken is 150 degrees.
- Add capers and cook until the internal temperature is 160 degrees.
- Serve
