Chicken Piccata is a classic Italian dish. Piccata, refers to the thinly pounded chicken, pan-cooked to a golden brown, then served with a piquant, lemon-caper sauce. There is pretty much one way to make Chicken Piccata, as far as the ingredients, but you still find variations in the seasoning, and the lemon-caper sauce. The result is still the familiar lemon flavor, with little twists to the finish. That is why we use our Herb Garlic Pepper Seasoning Blend, which has the pepper and garlic found in most recipes. But, since our blend has parsley and other herbs, the flavor is a bit more savory, especially when drizzled with the lemon-caper sauce.
For some background, we have had Chicken Piccata more times than we can count over the years at restaurants and made by friends. We wanted a recipe which brings out the sharp, citrus flavor of the lemon-caper sauce. We also wanted a version where the chicken fillets are golden brown, which holds up to the sauce. Many versions only use salt and pepper in the flour. Our Herb Garlic Pepper adds a little extra flavor. And since it has many of the same spices and herbs we found in many classic recipes, our seasoning just adds extra flavor to set it apart from the plainer versions. For an extra lemony flavor, use our Lemon Pepper No Salt Seasoning. We like both ways.
Give our version a try. Serve it with a rice side dish, or maybe mashed potatoes seasoned with our Garlic Rapture or Parisian Café, along with a green vegetable of your choice. Some restaurants serve it over a thin or angel hair pasta. Anyway you serve it, you have a meal which will hold up against the best Chicken Piccata on the street. Enjoy.
Serves: 4 servings
4 Boneless Skinless Chicken Breasts,
⅔ Cup All-purpose Flour
2 Large Eggs
2 Tablespoons Water
3 Tablespoons Sheffield’s Herb Garlic Pepper, Divided
4 Tablespoons Butter
3 Tablespoons Extra-virgin Olive Oil
2 Cloves Garlic, Finely Chopped
1 ½ Cups Low-sodium Chicken Stock
½ Cup Dry White Wine
1 Lemon, (½ Juiced and ½ Thinly Sliced)
2 Tablespoons Capers, Drained
2 Tablespoons Flat-leaf Parsley, Chopped for Garnish
Butterfly then cut in two, the 4 chicken breasts to make 8 flat fillets. Carefully pound them thin to about ¼ to ½ inch thick each.
Put flour on a small dinner or pie plate. Season flour with 1 ½ tablespoon of the Herb Garlic Pepper. In a shallow bowl or pie plate, whisk the eggs and water. Dredge the chicken fillets in egg mixture to coat lightly then dip into flour mixture to coat.
In large nonstick skillet, add 1 tablespoon of the olive oil, then add 1 tablespoon butter and over medium-high heat to melt. Immediately add 4 of the coated chicken pieces and cook about 2 to 3 minutes per side, or until golden brown. Watch so they don’t burn. Transfer chicken to a plate. Carefully wipe out skillet and cook remaining 4 chicken pieces in another tablespoon each oil and butter. The butter can brown, but that is alright. Set chicken aside. Loosely cover with foil. Carefully wipe the skillet again.
Turn the heat down to medium. Add another tablespoon of oil and the garlic. Cook 30 seconds until fragrant. Add another tablespoon of butter. When melted, add the chicken stock, lemon juice, wine and the other 1 ½ tablespoons of the Herb Garlic Pepper. Raise the heat to bring to a boil, then reduce the temperature and simmer for 5 minutes. Stir in the capers and lemon slices. Reduce heat to medium-low. Add the remaining tablespoon of butter, lightly stirring in until it melts.
Return chicken to skillet. Spoon the sauce and lemon slices over the chicken. Cover and gently simmer for 2 to 3 minutes, or until chicken is thoroughly heated. It doesn’t take but a few minutes. Season with salt and pepper to taste if desired. Serve garnished with the parsley.