I used this recipe as a base. Having made chicken piccata before I will say this is a good recipe. Changes made: I left out the lemon slices, which was a mistake. The slices should be very thin and cooked in the sauce so that they sweeten with the sauce and become edible. After removing the chicken I add fresh minced garlic and a thin chiffonade of fresh basil (about 2 tbs) just after the garlic has toasted then I add the wine. I do not use parsley.
Some of the processes in cooking are over simplified in the direction and likely is responsible for lower rating scores.
The biggest understatement is that the wine is not just cooked for 10 minutes, it is reduced till it traces behind the spoon when stirring. That is, when you pull your spoon thru the reduction a trail of about 2" where the bottom of the skillet is exposed before the sauce rejoins. This is about the perfect thickness. Also if the sauce is not sweet enough, you can always add more wine and reduce further. After the wine is reduced, add the chicken back in and allow the chicken to soak up the sauce then put the chicken on a platter and spoon all the sauce, capers and basil over the chicken.
If there is not enough sauce with reason you can add a little more butter and wine and reduce again just prior to covering the chicken.
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I used this recipe as a base. Having made chicken piccata before I will say this is a good...