Chicken Piccata

Ingredients

  • 2 tbsp Capers 

  • ½ cup Chicken Stock 

  • 2 Lemons (small) 

  • ½ Onion

  • (small and diced) 

  • 1 tsp Baking Soda 

  • 1 cup Flour 

  • 3 cloves of Garlic 

  • ¼ cup Cornmeal

  • 6 tbsp Unsalted Butter 

  • Milk (for rinsing capers) 

  • 1 cup White Wine

  • 1 tsp Thyme

  • Fresh Ground Black Pepper 

  • 1 tbsp Salt

  • 4 Chicken Breasts  (boneless and skinless)

  • Olive Oil

How to Prepare

  1. Set the capers aside in a small bowl of milk to rinse the capers and draw any salt or flavorings that were added to the capers during the bottling process.

  2. Drain off the milk and set the capers aside.

  3. Slice the chicken breasts in half vertically.

  4. Set the chicken aside in a bowl.

  5. Prepare the brine for the chicken in the bowl with baking soda, thyme, 1 tablespoon of salt, freshly ground black pepper and 2 rough cut garlic cloves.

  6. Add water to cover the seasoning and chicken breasts.

  7. Refrigerate for about an hour.

  8. Prepare the dry ingredients in a separate bowl with flour, cornmeal, a small dash of thyme, ¾ a teaspoon of salt and freshly ground black pepper to taste.

  9. Remove the chicken form the brine and pat it dry.

  10. Place the chicken in plastic wrap and pound thin until approximately ¼ inch thick.

  11. Dredge the chicken in the flour mixture. a. Set aside.

  12. In a pan, heat 4 -5 tablespoons of Vito & Joe’s Extra Virgin Olive Oil and 1 tablespoon of butter until the butter starts to butter.

  13. Place the chicken in the heats pan and cook for 3 -5 minutes on each side. Remove the chicken form the heat and set aside.

  14. An oven warmed to 200 degrees works well to keep the chicken warm and not to ruin the crisp on the coating of the chicken.

  15. Slice a lemon and remove all of the seeds.

  16. Add the diced onion to the hot pan and cook for 2 minutes before adding 1 clove of minced garlic.

  17. Add the remaining 5 tablespoons of butter and 1 cup of white wine to the pan.

  18. Using the wine to help glaze the pan.

  19. Deglaze the pan and then add the chicken stock, capers, lemon slices and the juice of 1 lemon.

  20. Continue to simmer the sauce for about 5 minutes until it begins to reduce and thicken.

  21. Remove from the heat.

  22. Pull the chicken out that was set aside and pour the sauce over the chicken.

  23. Enjoy!