If you’re like me then you are bound to find yourself in the predicament of craving a dish, not having all of the ingredients, but being too lazy to go purchase them from the store. Usually I look forward to any excuse to run to the grocery store. This was not one of those days. I had most of the ingredients, except for the herbs and garlic so I decided to improvise. Improvise in this scenario meant withhold…I simply did not add the ingredients to the dish. You know what? It tasted AMAZING. Sure the garlic and herbs would have added a lil something something to this dish, but it still tasted authentic without them.
I was craving chicken picatta. Piccata simply means, meat that is thinly slice, coated, browned, and covered in a sauce. I never order chicken piccata when I go out to eat, because it is such a simple dish to prepare at home! The dish has a handful of ingredients, most of which are staples in any home: flour, chicken, butter, oil, WINE. If you don’t have the lemon or capers you can still make this dish. Andrew does not eat the capers, because he avoids all foods pickled and he enjoys every bite.
I try to minimize the butter and olive oil when I make the dish and let the chicken breast rest on paper towel to absorb any excess grease. You can always add more butter and oil if you would like, the sauce will be more rich –which is never a bad thing.
Next time you find yourself missing a few of the “extra” ingredients from the recipe try it any way…you might end up happier with the end result than if you had followed strictly followed the recipe.
Prep Time: 5 minutes
Cook Time: 20 minutes
2 chicken breasts
2 T butter
2 T extra virgin olive oil
1/2 C flour
Juice of 1/2 a lemon
1/2 cup of dry white wine (pinot grigio, sauvignon blanc, or chardonnay)
1 T capers
sea salt and cracked pepper to taste
- Trim the fat from the chicken breast. Cover the chicken breast with plastic wrap and then pound until they are ~1/2 inch thick. (Note: If you do not have a meat tenderizer/pounder then use the bottom of a pan).
- Season the chicken with sea salt and cracked pepper then dredge in flour. Shake off any excess flour.
- Heat butter and olive oil over medium-high heat in a pan. Once the butter and oil mixture is hot, add chicken breast to the pan. Cook until brown on one side (~5 to 6 minutes).
- Gently flip the chicken breast over using tongs or a fork. Cook an additional 5 to 6 minutes until brown on opposite side.
- Remove chicken from pan and lay on a plate covered with paper towel (to absorb excess oil).
- Add the wine to your pan and whisk, making sure to scrape up any brown bits. Reduce heat, add lemon juice and capers, and allow sauce to simmer. Cook for a couple minutes until the sauce has thickened.
- Serve immediately with lemon-wine reduction drizzled over the chicken. (Optional: garnish with fresh parsley)