Loving this pasta dish! Chicken Piccata with the Wine and Lemon Sauce is just perfect with pasta, rice and even mashed potatoes. The Capers gives it a distinct acidity which is a perfect combination with the chicken.
Enjoy!
Chicken Piccata
Chicken Breast
Thinly Sliced Chicken Breast
1 Tablespoon of Mama’s Italian Sofrito (See link below to my video on how to make my Sofrito)
1 Tablespoon of Salt
Black Pepper to taste
¼ Cup of White Wine
1 Teaspoon of Lemon Zest
Juice of of Half a Lemon
*Mix and combine everything together until everything is well mixed.
Flour
2 Cups of Flour
1 Teaspoon of Salt
Pepper to taste
1 Teaspoon of Oregano
1 Teaspoon of Mix Italian Herbs
* Combine well
Flower Chicken Lightly and saute in Olive Oil until both sides are a golden color. (The chicken will continue to cook in the sauce).
*Once Chicken is all saute remove access oil and deglaze with have of lemon juice and
1 Cup of White Wine
4 Cups of Chicken Stock – Let it come to a simmer (Keep 2 additional cups of chicken stock and add as needed)
Add Chicken Breast
½ Cup of Caper
Half the lemon leftover after juicing and add to the Wine and Chicken Stock
*Taste and add salt as needed
Do not stir let it simmer for 20-30 minutes (add reserve chicken stock as needed)
*You can serve it with Pasta, Rice and even Mash Potatoes.