Bier Meister 1,508 Posted August 5, 2015 4 skinless boneless chicken breast halves3 tablespoons butter, room temperature1 1/2 tbs ap flourAdditional ap flour (for dredging)2 tablespoons olive oil1/3 c dry white wine1/4 c fresh lemon juice1/4 c chicken broth1/4 c drained capers1/4 c chopped fresh parsley Place chicken between 2 large sheets of plastic wrap. Using meat mallet, lightly pound chicken to 1/4-inch thickness. Season chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven.Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. 2 Share this post Link to post Share on other sites
tanatastic 2,061 Posted August 5, 2015 Had similar to this many times and its amazing. Share this post Link to post Share on other sites
Cruzer 1,992 Posted August 5, 2015 Love this dish... Just a preference thing I guess, but I coat in Panko too.... The capers are the deal maker. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 5, 2015 Love this dish... Just a preference thing I guess, but I coat in Panko too.... The capers are the deal maker. i like panko a bit. there are several dishes i prefer dredging lightly (marsala, certain fish, etc) Share this post Link to post Share on other sites
DankNuggs 305 Posted August 5, 2015 i will try this thanks.... Share this post Link to post Share on other sites
IGotWorms 3,248 Posted August 5, 2015 You nearly lost me at capers, but I may give it a shot Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 5, 2015 You nearly lost me at capers, but I may give it a shot lemon/caper is a great combo.... also works well with white fish (snapper, sole, skate, etc) Share this post Link to post Share on other sites
wiffleball 4,617 Posted August 5, 2015 ..and by 'meat mallet' you mean.. 1 Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 5, 2015 ..and by 'meat mallet' you mean.. a double sided kitchen mallet vs something you might find in the garage. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted October 2, 2019 ^^ dinner tonight Share this post Link to post Share on other sites
sderk 1,040 Posted October 2, 2019 On 8/5/2015 at 11:04 AM, Bier Meister said: a double sided kitchen mallet vs something you might find in the garage. Or in the "secret" room. Share this post Link to post Share on other sites
Cloaca du jour 2,064 Posted October 2, 2019 On 8/4/2015 at 8:11 PM, Bier Meister said: 4 skinless boneless chicken breast halves 3 tablespoons butter, room temperature 1 1/2 tbs ap flour Additional ap flour (for dredging) 2 tablespoons olive oil 1/3 c dry white wine 1/4 c fresh lemon juice 1/4 c chicken broth 1/4 c drained capers 1/4 c chopped fresh parsley Place chicken between 2 large sheets of plastic wrap. Using meat mallet, lightly pound chicken to 1/4-inch thickness. Season chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven. Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. My sister makes an excellent piccata. Good recipe and fairly easy to make. Good stuff!! Share this post Link to post Share on other sites
Djgb13 2,338 Posted October 2, 2019 37 minutes ago, Bier Meister said: ^^ dinner tonight Sounds freaking delicious. When you gonna put out the cookbook? Share this post Link to post Share on other sites
Bier Meister 1,508 Posted October 2, 2019 11 minutes ago, Djgb13 said: Sounds freaking delicious. When you gonna put out the cookbook? thought about it several times. Share this post Link to post Share on other sites
vuduchile 1,940 Posted October 2, 2019 Not a fan of capers. Not sure why, but they just don’t work for me. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted October 2, 2019 5 minutes ago, vuduchile said: Not a fan of capers. Not sure why, but they just don’t work for me. neutral for me. like them in a few dishes Share this post Link to post Share on other sites
IGotWorms 3,248 Posted October 2, 2019 Hey, who you callin’ easy?! Share this post Link to post Share on other sites
Bert 1,085 Posted October 2, 2019 On 8/4/2015 at 7:11 PM, Bier Meister said: 4 skinless boneless chicken breast halves 3 tablespoons butter, room temperature 1 1/2 tbs ap flour Additional ap flour (for dredging) 2 tablespoons olive oil 1/3 c dry white wine 1/4 c fresh lemon juice 1/4 c chicken broth 1/4 c drained capers 1/4 c chopped fresh parsley Place chicken between 2 large sheets of plastic wrap. Using meat mallet, lightly pound chicken to 1/4-inch thickness. Season chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven. Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. I made piccata this weekend using pork chops. I used damn near the exact recipe you have, I only added a little finely chopped artichoke heart. 1 Share this post Link to post Share on other sites
Bier Meister 1,508 Posted October 13, 2023 On 8/4/2015 at 5:11 PM, Bier Meister said: 4 skinless boneless chicken breast halves 3 tablespoons butter, room temperature 1 1/2 tbs ap flour Additional ap flour (for dredging) 2 tablespoons olive oil 1/3 c dry white wine 1/4 c fresh lemon juice 1/4 c chicken broth 1/4 c drained capers 1/4 c chopped fresh parsley Place chicken between 2 large sheets of plastic wrap. Using meat mallet, lightly pound chicken to 1/4-inch thickness. Season chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven. Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. ^^ Share this post Link to post Share on other sites
TommyGavin 788 Posted October 13, 2023 On 10/1/2019 at 10:50 PM, Cloaca du jour said: [/b]My sister[/b] makes an excellent piccata. Good recipe and fairly easy to make. Good stuff!! I have her meat mallet in my pants. Share this post Link to post Share on other sites
SUXBNME 1,297 Posted October 13, 2023 On 10/1/2019 at 7:50 PM, Cloaca du jour said: My sister makes an excellent piccata. Uhh...CAN SIZE? Duh Share this post Link to post Share on other sites
SUXBNME 1,297 Posted October 13, 2023 26 minutes ago, TommyGavin said: I have her meat mallet in my pants. Dude....That sounds really fukkin ghey....Just sayin Share this post Link to post Share on other sites
Pimpadeaux 2,204 Posted October 13, 2023 58 minutes ago, SUXBNME said: Dude....That sounds really fukkin ghey....Just sayin Everything sounds ghey when one is ghey, grasshopper. Ghey on, brave soul. Share this post Link to post Share on other sites
MLCKAA 372 Posted October 13, 2023 On 8/4/2015 at 8:30 PM, Cruzer said: Love this dish... Just a preference thing I guess, but I coat in Panko too.... The capers are the deal maker. There’s nothing wrong with panko. But, then you’re not making piccata. Share this post Link to post Share on other sites
Cruzer 1,992 Posted October 14, 2023 15 hours ago, MLCKAA said: There’s nothing wrong with panko. But, then you’re not making piccata. That's why I said it was a preference thing. Seeing how most recipes are adaptions of other dishes, this is totally acceptable - at my house it's picatta. Share this post Link to post Share on other sites
MLCKAA 372 Posted October 14, 2023 8 hours ago, Cruzer said: That's why I said it was a preference thing. Seeing how most recipes are adaptions of other dishes, this is totally acceptable - at my house it's picatta. That’s cool. Share this post Link to post Share on other sites
MDC 5,805 Posted October 14, 2023 Got a Marsala recipe? 1 Share this post Link to post Share on other sites