Compare and Contrast

A few months back, I shared with you Ina Garten’s Chicken Piccata recipe. I mentioned that my husband requests this meal again and again. Since we both love this chicken dish, which commonly includes some sort of lemon and white wine sauce, throughout the years, I’ve experimented with different versions. Now, you’re probably thinking, “If Ina’s take on Chicken Piccata isn’t broke, why bother straying?” But sometimes a change can be refreshing. Unlike Ina’s version, this recipe isn’t breaded, rather just coated in flour to create a breading affect, but without the extra step. Additionally, this recipe offers a thickened sauce, giving it a restaurant-quality appearance. Nobody I cook for likes capers, so I always omit them from the dish, but go ahead and add them for an even more authentic taste.

When comparing the two recipes, which version appeals to you more?

Chicken Piccata

What You Need

  • 4 skinless boneless chicken breast halves
  • 2 tablespoons butter, room temperature
  • 1 1/2 tablespoons all purpose flour
  • Additional all purpose flour
  • 2 tablespoons olive oil
  • 1/3 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup canned low-salt chicken broth
  • 1/4 cup drained capers (optional)
  • 1/4 cup chopped fresh parsley

What To Do

  1. Place chicken between 2 large sheets of plastic wrap. Using a meat mallet or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
  2. 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.
  3. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Of course, if you have a large pan, you can cook all chicken breasts in one pan if they fit completely flat. Transfer chicken to platter; tent with foil to keep warm.
  4. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers (optional), parsley and remaining tablespoon of butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
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