There are many slightly varying recipes for this dish, but the one below is partially from my mom and partially improvised because we simply do not follow recipes in my family. If I called my mom today to ask her how to make this, she would give me a different answer than the last time I asked. It is by no means the end all be all recipe, but it’s really tasty and very reflective of the idiosyncratic preferences my mom has passed down to me. I probably make it slightly different every time I make it. After all, I am my mother’s daughter!
Note: Most recipes I’ve seen for chicken piccata call for lemon and capers. If you’d like to use these ingredients, add them when you add the chicken broth (about 1/4 cup fresh squeezed lemon juice and about 1-2 tablespoon capers.), but remember they are very distinct flavors, so use them to your taste. Also, capers are salty so adjust the salt you add accordingly. Sometimes I use one or the other or both. I think the reason that those items are not part of my original recipe is that my mom isn’t crazy about lemon on food and she is pretty selective about where she uses capers. You’ll start to notice that my mom is ever present in my cooking.
- 2 chicken breast butterflied and cut in half (full disclosure, I use whatever I find; cutlets or tenders work too)
- Flour – enough to lightly coat your chicken (start with a cup but keep more on hand that is easy to get to with dirty hands)
- 4-6 tablespoons of butter
- 4-5 tablespoons of olive oil
- Salt and pepper to taste
- Garlic powder to taste if you absolutely do not have fresh garlic (but you really should have fresh garlic)
- 4-5 cloves garlic (peeled and cut in half)
- 1 large bay leaf
- 3/4 cup white wine
- 3/4 cup chicken broth
- 1-2 tablespoon fresh chopped parsley
- Season your chicken with salt , pepper (and garlic powder if you do not have fresh garlic).
- Put flour in a shallow dish. Dredge the chicken in the flour and shake off the excess flour.
- In a large skillet over medium heat, add about 2 -3 tablespoons olive oil (enough to generously coat the pan). When it becomes hot, add the garlic and bay leaf. Allow the garlic to become golden, turning once, then discard.
- Add 2 tablespoons butter.
- When the butter is melted into the oil, add the chicken a couple pieces at a time depending on the size of your skillet. Do not over crowd the pan.
- Cook for about 3 minutes or until the chicken begins to brown along the edges (this cook time will vary so pay attention to the chicken). Flip and cook the other side for roughly 3 more minutes.
- Remove chicken to a plate and lightly cover it with aluminum foil to retain the heat.
- Repeat cooking method with the remainder of your chicken. Return chicken to pan and add white wine and additional butter (optional).
- Cook uncovered on medium heat for 2-3 minutes or until the wine cooks down. Add the chicken broth. Cover and simmer for about 20 minutes. Add parsley.