Chicken Piccatta

Chicken Piccatta

One of those dishes that's very easy to make even for a novice cook (cereal or dinner out of the box type cook) or the seasoned chef will take this to the next height of delish!

There are many variations of this dish. Some say butter no butter, parmesan or Parmigiano-Reggiano. If you don't drink wine use chicken stock. My point is, make it the way you like it. My cooking and tips are just guidelines not step by step instructions (I do it step by step for the novice). For instance, I like to put basil on top of the dish when I plate (fresh chiffonade) most recipes call for fresh parsley.

Guy to guy note- if you normally do the eating and cleaning up when it comes to dinner dates - this dish is easy to make and will WOW your date (yes, wow them, know what I mean?). If you are going for the WOW factor, read through this at least once. Do a dry run (set up the plating station, decide what plates and pans you are going to use and for what). Buy the two bottles of wine as I recommend, after you have the steps down and where everything is going to go and what you are going to use for what, make the invitation!

Ingredients:
A package of boneless skinless chicken breasts
1/3 cup of flour
Parmigiano-Reggiano (yes, $11 per pound, it's worth it and adds WOW factor)
salt
Pepper
1/4 cup olive oil +
4 Tbs butter +
3 Tbs capers
1/2 cup dry white wine + (Chardonnay, Pinot Griggo or the like) spend at least $13 on the bottle. Always cook with wine you love to drink, yes it makes that much difference. Buy two bottles just in case! More WOW factor.
3 Tbs fresh squeezed lemon juice
Olive oil
Perciatelli pasta (this type of pasta if you want the dish to stand out cause it's different and most people have never had the opportunity to taste it.

Take the chicken and a sharp knife that is longer than the breast. Trim all the fat and cartilage off the breast. Simply said, cut off anything that isn't meat. Lay the breast flat and slice it in half lengthwise. Take your time do it early in the day or the night before and refrigerate.

If you have the chicken in the frig, take it out.

On a dinner plate mix the salt, pepper, flour and cheese together with a fork and place it next to the stove.

Place the chicken next to the flour mixture.

Heat up your largest skillet, frying pan, sauté pan, whatever you call it. I warm it over a flame that is medium to medium high.To the left of the pan place a dinner plate on that burner next to the stove.

Put all the other ingredients behind your chicken and flour mixture plates.

Now you look like a pro! You have just set up your station!
From right to left you have -
Chicken
Flour mixture
Cooking surface
Finishing plate

Behind that you have all the ingredients to make the sauce.

Coat the bottom of the heated pan with a generous amount of olive oil and wait a minute.

While you wait put the large pot you are going to cook your pasta in on the burner, turn the burner to high and cover it.

Add the butter to the olive oil in the pan and mix.

Take a pinch of the flour mixture and toss it in the heated pan. If it sizzles the pan is ready, if not turn up the heat until it is.

With a fork (or tongs) pick up a piece of chicken and dredge it in the flour mixture on both sides (now you see why the station set up is helpful?)
Place the chicken that is coated with the flour mixture in the pan.

Do not over crowd the pan! Two or three pieces of chicken in the pan at a time. You want plenty of room around each piece of chicken in order for it to brown quickly.

After the chicken piece is browned on one side turn it over. The browning will take 2 - 3 minutes per side. When the chicken is browned on both sides place the chicken on the plate to the left of the pan.

Repeat until all the chicken is browned.

Note - you are not cooking the chicken at this point, just browning it. The final cooking will happen just before serving.

If you like you can add your pasta to the boiling water at this time or not if multiple tasking is not your forte...

Turn the heat to low medium, pour in the wine and scrape all fond (brown bits off the bottom of the pan). Turn the heat to high and bring to a boil.

When the wine boils turn the heat to low med, add the capers, lemon juice and butter
(a WOW tip - adding the butter at this step is called finishing off the sauce, a French method!).

Stir all the ingredients in the pan, put the heat on med for a bit (minute or two) then lower the heat to low med.

Return the chicken to the pan and cover and let simmer for five minutes turning the chicken halfway through.

Cook the pasta now and plate on your oval serving dish. Or if the pasta is cooked, plate the pasta on your oval serving dish.

Pour your wine at the table you set prior to your guest(s) arrival. Ask them to take their seat(s). Remove the chicken from the pan, place on top of the pasta, pour the sauce over the chicken in a line over the chicken
(another WOW factor, presentation is key and adds to your dining pleasure),
sprinkle a little cheese on top, some basil or parsley and there you have it!

Bring the plate to the table with a fancy pasta serving fork, serving spoon.

Extra WOW,
serve from the right, remove from the left! You serve your guest(s), I think it is a sign of respect and allows your guests to enjoy their meal. You also remove the plates after dinner and place them in the sink. Don't let people clean up for themselves if you want to WOW them. Ask them to stay at the table or retire into the sitting area and serve desert or an after dinner drink, I prefer both.

Additional thoughts on WOWING -
a simple spring mix salad with very LITTLE oil and balsamic dressing as a salad is the only side I would serve. It's also easy to place on the table just before you serve. Desert, not ice cream and cookies, go get an Italian fruit tart or individual tarts (I prefer the individual tarts). A glass of prosecco for your guest(s) when they arrive sets the tone for an evening to remember. Set up or purchase a dried meat and cheese plate (antipasto) in the kitchen for your guests to enjoy their beverage with and watch you prepare the dish. The wine, antipasto and smell of the cooking along with the visual of the meal being prepared will tantalize their senses making their dinning much more pleasurable, I promise!

Good luck, and enjoy...