Lightly battered chicken breast with a rich lemon butter sauce make this Chicken Piccata a family favorite. Try it and you will see why.
There is an Italian restaurant near our home that is known for its chicken piccata. When the restaurant is spoken about by the locals, you are almost certain to hear; “Have you had their Chicken Piccata?” or “I love their Chicken Piccata”. Once you have had it there, eating it anywhere else will not compare.
The dish’s popularity is the lemon butter sauce. Lots of butter! It is deliciously decadent and stands out from the rest.
This is my recreation of the popular dish. The good news is that it comes pretty darn close to the original. The bad news is that my family can have it more often, which is not so good for the old ticker and waistband.
Try it out and enjoy…in moderation! Happy eating!
To start, butterfly each breast with a sharp knife and pound out to one third inch thick.
Moving on to the sauce, to get it to the desired consistency and richness, a beurre blanc (white butter) sauce is an option. It requires a ridiculous amount of drop-dead-while-eating-at-the-table-butter. I find that a roux based sauce provides the same flavor profile and uses quite a bit less butter to be a better option.
To make it, cook the shallot and garlic in some butter. Add flour.
Next, whisk in chicken broth, lemon juice and salt. Allow to boil, reduce, and slightly thicken. Remove from heat and add the rest of the butter in increments.
Serve over chicken. Drooling!!