Chicken Piccata

Whew, what a crazy day! I finally installed Firefox and am a lost ball in tall weeds. I can't move my pictures around this has slowed me down a lot and not making me happy. Kaitlin is helping me with while she's back and forth in the test kitchen making some kind of special cup cakes that she is going to allow me to post! They sure do smell good.

I really don't know if this is a real Chicken Piccata or not. I saw Tyler Florence (I hear ya Donna!) making Veal Piccata. That day I had chicken cutlets thawing for Chicken Parmesan. What intrigued me the most was his method of coating the veal. He floured it first, then dipped it in the egg wash then into the pan. This method really changed the texture and taste of the finished product.

When I got started, I decided I needed certain ingredients that his recipe didn't call for and lightened up just a bit. I know Marjie identifies with me on this. So here's my version of Chicken Piccata:

Season both sides of chicken cutlets with salt and lemon pepper. Pre-heat a high-sided skillet with 2 tablespoons of extra virgin olive oil. Also bring a large pot of salted water to a boil and boil 1/2 lb. of your favorite pasta. I used gemelli pasta this time.

Dredge the cutlets through flour seasoned with salt and pepper.

Dip the floured cutlets in an egg wash also seasoned with salt and pepper.

Brown the cutlets for about 4 minutes each side in pre-heated skillet.

After browning, place a platter and set aside. If you are doing this in batches which is what I did, you may need to add a tablespoon or two of olive oil to the skillet in between batches.

Once the chicken is browned. add two more tablespoons of olive oil to the skillet and add 1/2 red onion chopped and 4 cloves of minced garlic and saute for about 3 minutes.

Add 1 cup of white wine to the skillet and let it reduce by half.

Add 2 tablespoons of capers and 1 tablespoon of freshly chopped parsley.

And the juice of one lemon.

Add 2 tablespoons of butter to the skillet and stir in to thicken sauce. Add the chicken back to the skillet for about 2 to 3 minutes to re-heat it.

Spoon pasta onto plate along with a chicken cutlet. Ladle a generous amount of sauce over chicken and pasta. Garnish with fresh parsley and grated Parmesan cheese.