Cooking with Dan Recipe 3: Chicken Piccata in a White Wine Sauce with Capers
This is the third recipe in our cooking with Dan session. If you learn to make this, I can only imagine you begin to feel all cocky about how to cook mostly because you use wine to cook, not drink. Who knew? I’ve seen this recipe at several restaurants now and am quite smug that I know how it’s made. Clearly, I’m a total pro now.
And the “pro” that I am, my notes are slightly compromised … either by the white wine or the guests that started to come. Well, hey, what is a good dinner without friends and drinks anyway??
- 4 hormone-free chicken breasts
- White wine
- 2 lemons
- 3 (cans?) chicken stock
- 4 Tbsp capers
- ummm....this is where the martini kicked in as I can tell from my notes and lack of measurements on anything. So let's just go with it shall we?
- Prepare the chicken by removing fat, slicing in half horizontally, and pounding out with a meat pounder. Dip each chicken in the egg then in the flour.
- In a skillet, add lemon juice, 1 white wine like a chardonnay (I can only guess by my notes this means one whole bottle...a little for me, a little for the sauce :-P), er, just a touch. Add chicken stock. Let the sauce reduce. Once reduced, add butter to finish it. Add chicken to the skillet and cook thoroughly.
- To serve, place the chicken on the plate and add more sauce and capers from the skillet on top.
- Serve with a romain caesar salad and/or over pasta.