Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, April 1, 2025

Chicken Piccata

Chicken piccata has been one of my go to recipes for years as I always have capers and lemons in the fridge, and as you will soon find out, tastes really good.

While not totally necessary, it’s a more delicate dish with thinner pieces of chicken so take the time to lightly pound your chicken breasts a bit. If you don’t have a pounder, a rolling pin or full wine bottle will work.

Once pounded, liberally salt and pepper both sides then dust each piece in flour. Add some olive oil to a large sauté pan over medium high heat, once hot, cook the chicken in batches for a couple minutes per side then set aside.

Once you’ve browned all of your chicken, turn down the heat, add some more oil to the pan and sauté a sliced shallot, three tablespoons of drained capers, and a teaspoon of lemon zest. After a couple of minutes, add a cup of chicken stock and simmer until reduced by half.

When you’re ready to eat, squeeze a half a lemon and a few slices of butter into your sauce and stir. Once the butter is melted, salt and pepper to taste and return the chicken to the pan. Give it a couple of minutes to ensure it’s cooked through then serve with plenty of sauce spooned over the top.

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