I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs total) and ended up with 15 pieces after I pounded it and cut it up (I just use kitchen shears to cut up chicken, they make it super easy). I had to use 2 very large skillets to cook it all. Also, I dip my chicken pieces in egg first, then flour (both mixed with salt & pepper), then let them sit until the egg and flour have kind of mixed together into a paste before cooking them. Don't be afraid to turn up the heat a little... I melt the butter on a 6, add the chicken, let it brown about 5 minutes, turn it, brown it on the other side 5 minutes, then add the lemon juice and wine, turn down the heat to low and don't bother removing the chicken, but I do cover it at this point. I don't add the capers until the end, and I turn the chicken one more time to coat it in the beautiful brown sauce that has formed! It has taken me quite a few tries to perfect this but tonight I can honestly say it was better than my favorite restaurant!
Was this review helpful?
7 users found this review helpful
I think the trick to making good chicken piccata is to really pound the hell out of the...