Chicken Piccata is one of my favorite Italian dishes. The salty little capers that burst in your mouth are so wonderful paired with the zesty lemon. I have a secret ingredient that gives another layer to traditional piccata, white pepper. The addition of the mild white pepper makes this piccata irresistible. I like to make enough sauce to go with pasta or bread. I make the sauce a little thicker by starting first with a roux. Be sure to include the yummy brown bites after frying the chicken in the bottom of the pan. They are essential to a delicious piccata. The sauce is wonderful over pasta, or simply served with a salad and bread.
- 2 boneless skinless chicken breasts
- 1/4 teaspoon White Pepper
- Kosher salt
- Flour for dredging
- Olive oil
- The zest and juice of 1 lemon
- 3 tablespoon butter
- 3 tablespoon flour
- 1 cup pinot grigio
- 2 tablespoons capers
- 2 cups chicken stock
- 2 cloves grated garlic
- 1 package penne or other pasta of your choice, or a fresh salad
- Cut each breast in half, then take chicken breasts and place on cutting board. Cover with saran wrap. Take your large cast iron skillet and whack it until it is uniformly about 1/2 inch thick.
- Salt and pepper the chicken and coat in flour.
- Preheat skillet and add about 1/8 inch deep olive oil. Shallow fry the chicken until it is golden brown on medium heat. Remove chicken.
- Cook Pasta or prepare a salad. Turn heat on skillet to low, add butter and melt. Add grated garlic. Whisk in flour and cook for 2 – 3 minutes. While constantly whisking, add wine and stock.
- Turn heat to high and bring to bubble. Sauce will thicken. Turn heat to simmer. Add capers, lemon zest, white pepper and juice. Add chicken to sauce. Serve along side a salad or over pasta.