Chardonnay is particularly great because it adds a good amount of flavour. White wine – Use any dry white wine that’s not too woody, too sweet or fruity. Kind of defeats the purpose if you try to make this with bottled lemon juice! You could also use thigh fillets (skinless boneless) or tenderloins
It makes it so much tastier! Lemon Butter Caper Sauce for Chicken Piccata What goes in (my) Chicken PiccataĬhicken breast – 2 breasts will serve 3 to 4 people once we cut each piece into 3 and pound into thin steaks. And as for the chicken? Add a dusting of parmesan. I use less fat than most recipes too, and reduce the white wine through cooking to add complexity in the sauce. The sauce is not as sour – I dial it in to just the right amount of lemon tang. So this is my version of Chicken Piccata. My butt cannot afford that much fat for what’s supposed to a quick, midweek meal! So many recipes also called for an insane amount of butter and oil. I also felt it just didn’t have enough interesting flavour in it to carry a somewhat bland chicken. I always found the lemon sauce mouth-puckeringly sour to the point of wincing. I’ve just never been impressed with the results though, leaving me feeling that I’m somehow missing out on the enjoyment of this dish.
This dish is a wildly popular Italian-American classic that I’ve tried making over the years following other recipes. I should clarify and say that this is a better one to me. I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. It’s incredibly easy and amazingly tasty! Chicken Piccata This chicken has a bright, lemony sauce that’s just on the right side of tangy. Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce.
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