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I’m partial to Jacques Pepin. Pounding the chicken is important.
Chicken Piccata
Ingredients:
• 8 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup egg substitute (or beaten eggs)
• 3 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 6 tablespoons dry white wine or chicken broth
• 5 tablespoons lemon juice
• 1/8 teaspoon hot pepper sauce
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
Instructions:
Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch thick.
Coat the Chicken: In a shallow dish, combine the flour and salt. Dip each chicken breast in the egg substitute (or beaten eggs), then dredge them in the flour mixture, shaking off any excess.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet (you may need to cook them in batches) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Deglaze the Pan: Pour in the white wine or chicken broth, lemon juice, and hot pepper sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Finish the Dish: Return the cooked chicken breasts to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has slightly thickened.
Garnish and Serve: Sprinkle the chopped parsley and grated Parmesan cheese over the chicken. Serve hot, with extra sauce spooned over the top if desired.
You’ve made it before?
Of course. I have multiple cookbooks of his.
I do flour first, then egg
Also, the egg dip makes it Francese than Piccata, but what’s in a name, right?
To be fair she cited to a French chef for an Italian dish
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It has origins in both France and Italy.
Both versions use a sauce made with lemon, butter, and capers.
The French version typically uses white wine in the sauce, while the Italian version does not.
The Italian version often includes artichoke hearts or mushrooms in the sauce.
The Italian version is typically served over pasta, while the French version may be served with rice or potatoes.
My Italians in San Francisco made a version with chicken, mushrooms, black olives and artichoke hearts. They called it Chicken San Francisco.
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Mine is completely bastardized, then; I use white wine (= French) and serve over capellini (= Italian)
I once saw a recipe that added pignoli (pine nuts) which were nice, but I changed that even further to use pepitas (raw pumpkin seeds), which is the favored preparation in our house
my family lives near Pepin and he’s a regular face in town, apparently a lovely guy.
the flour may be to help thicken the sauce slightly
my only qualm with this recipe is the pounding on plastic. Some experts would say that there would be zero transfer of particles into the food, but i’d do it on parchment or wax paper anyway, and hope that those molecules aren’t worse.
fried capers would be nice with this
Mmmm fried capers! Yes, I use wax paper.
He seems like a really nice guy. I saw him in person once at an appearance he did one of the cooking stores in San Francisco. This was when he was on TV in his heyday, and it was like going to see a rockstar.
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but the Pepin recipe doesn’t have capers?!
Again he’s French
Milk-fed veal is way better than chicken.
Unless your guests don’t eat veal
• 8 boneless, skinless chicken breasts
The question is what size are the chicken breasts? The ones at Costco and we’ll the grocery store are abnormally HUGE…
I used this
Oh yeah, those things are huge. If I buy chicken breast at Costco, I usually cut them in half so they are not so thick.
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