Super yum! This was FANTASTIC. As far as piccata goes, this is probably the BEST I've ever made! Having said this, I did make a few "tweaks" which I feel enhanced the outcome. To start, I generously seasoned each chicken cutlet (I used thin cutlets instead of breasts) with s&p. In addition to the seasoned flour called for, I first dredged my chicken in plain flour, then dipped it in the egg / lemon wash and finally in the seasoned flour. I sauteed my chicken in a couple T of EVOO on medium-high heat and then set it aside (no oven) while I made the sauce. I deglazed my pan with 1/4 c. Pinot Grigio and to this, I added the juice of 2 lemons (FYI, a medium-sized lemon yields ~ 2-3 T juice - I used 5 T total), 2 T (drained) capers, 1/2 c. chicken broth and 2 T unsalted butter. To finish, I added my chicken, covered my pan and simmered on low for 20 minutes as directed (NOTE: the floured breading will help thicken your sauce, but you need to get past the ever so slightly soggy texture to allow it to work it's magic). Looking back, my only regret is not doubling the sauce. It was SOOOO incredible!!! I was literally lickikng my plate, hoping more would magically appear. :) Served with oven roasted red potatoes (Donna Lasater) and crusty Italian bread, this was an AWESOME meal. Thanks for sharing, TERRY! :-)
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Super yum! This was FANTASTIC. As far as piccata goes, this is probably the BEST I've ever...