Chicken Piccata

Chicken Piccata is one of my favorite recipes because it is so easy to make and delicious every single time. If you want to make a romantic dish for two, or you having company over for dinner, you can not go wrong with Chicken Piccata. This recipe will not cause you to be tied to the stove nor does it require a lot of prep.

Ingredients: (recipe for 4)

4-8 thin chicken breasts - no need to pound. If you want larger breasts buy boneless and pound between plastic wrap.

2 large lemons - zest and juiced

8 Tbsp. cold unsalted butter - cubed

4 Tbsp. flour

2-3 Tbsp. olive oil

2 Tbsp. capers - drained

1 Tbsp. fresh parsley chopped

4 oz. dry white wine or white vermouth

1 teaspoon - Emeril's Original Essence

Salt & Black Pepper

Optional - one small lemon sliced for presentation

Directions:

Allow the chicken to come to room temperature for approx 15 minutes. Lightly season both sides with salt, fresh cracked black pepper and the Emeril's.

Lightly dredge the chicken in flour shaking off all excess. Do not press the flour into the chicken or heavily coat.

In a large skillet on high heat add the olive oil and allow the oil to get very hot before adding the chicken. You want to see the oil shimmering.

Add the chicken breasts being careful not to crowd. Reduce the heat to medium-high.

Do 2 batches if necessary.

Sear the chicken for 3 minutes per side.

Quick tip - one of the reasons you allow the chicken to come to room temp before searing at a high temp is to reduce (shock) to the meat. You want a tender chicken and to do that allowing it to come up to room temp helps a great deal.

When all the chicken is nicely seared and brown remove from the skillet and set aside.

Do not drain or clean the skillet.

Add the capers into the pan and allow them to saute for 30-40 seconds. If you wish you may use a fork and crush a few to capture more flavor.

Add the white wine into the pan and deglaze by whisking or stirring.

After one minute add the lemon juice and zest. Stir for 45 seconds then add in all the cubed butter. Reduce the heat to medium low to low.

As the butter begins to melt whisk the sauce. Add a pinch of salt and black pepper then add all the chicken into the pan.

Gently simmer the chicken for 2-3 minutes in the piccata sauce. No need to cover the pan.

Plate the chicken onto a serving platter then pour the sauce all over the top. Finish with the chopped parsley.

If you wish you may slice one small lemon and decorate the platter.

This dish goes wonderfully with mashed potatoes and steamed green beans.

ENJOY!