Chicken Piccata: the American adaptation of an Italian style of cooking which basically consists of coating a type of meat, pan frying and then making a sauce from the pan drippings. This is my version of the classic.
You start by seasoning the chicken with lemon juice, salt and pepper then lightly coating with flour and pan frying. Next you make the sauce- a mixture of white wine, lemon, butter, heavy cream and chicken stock– this sauce is my favorite part of this recipe– it’s tangy, sweet, salty, and creamy. Then to finish, toss the chicken in the sauce to coat and serve over warm pasta. Hope you enjoy it as much as we do!
3 chicken breast fillets, pounded to ½ inch thickness and cut into equal strips
Juice of 1 lemon
Salt and pepper
1 cup all-purpose flour (for dredging the chicken)
3 tablespoons olive oil + 2 tablespoons unsalted butter + 1 clove garlic minced (per batch for frying)
For the Sauce:
6 Tbs. butter
2 cloves garlic minced
2 tablespoon flour
1/2 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream (plus more to taste)
Juice of half a lemon (plus more to taste)
1/2 Tbs. sugar
Season chicken strips with salt, pepper and the juice of 1 lemon.
Dredge the chicken strips in flour, and shake off excess. Set aside.
Heat olive oil and butter in large skillet over medium heat. Once the butter is melted, add one clove of minced garlic and stir then add the chicken making sure not to crowd the pan as chicken strips will not properly brown (I fry the chicken in 2-3 batches depending on the size of the breasts—make sure to dump the oil and replace it after each batch). Once chicken is browned and cooked through (3 minutes per side) remove and place on a paper towel lined plate.
To make the sauce, pour out the oil from the skillet used to fry the chicken. Add butter and when melted add the minced garlic and sauté for 30 seconds. Next add the flour and cook for 1 minute, stirring constantly. Then, add in the dry white wine, chicken stock, heavy cream and juice of half a lemon. Bring sauce to a bubble over medium-high heat stirring constantly and then reduce heat to medium-low for 3 minutes to reduce it. Add in the 1 tsp. sugar and extra salt/sugar/lemon/heavy cream to taste. Add the chicken strips back into the pan and coat chicken with sauce.
Serve chicken and sauce over angel hair pasta.