Ingredients

4 to 5 pieces of chicken breasts
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente

Directions

1. Heat oil in large sauté pan.
2. Dredge chicken breast pieces in flour and brown in saute pan.
3. Add mushrooms to pan and cook while stirring over heat with chicken until they “sweat out” their water.
4. Add onions and also cook while stirring over heat with chicken and mushrooms until they “sweat out” their water.
5. Add wine and reduce (alcohol may flame in pan as it evaporates).
6. Add garlic and capers, stirring into mixture.
7. Allow pan to reduce one to two minutes, add lemon juice, and then cream and reduce another three minutes.
8. Near end of reduction, add butter to thicken the sauce.
9. Add cooked pasta to mixture and plate into pasta bowls. Garnish with chopped parsley and/or lemon wedge if desired.

Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2011.

Most of us think of Veal Piccata as one of the quintessential Italian dishes, but now Chicken Piccata has become very popular as a less expensive and possibly a healthier version of this famous dish. Piccata is an Italian word. It is sometimes spelled "picatta” and the culinary use of the Italian term means "to be pounded flat".

When you see the word piccata with a recipe you know that means the meat will be floured, seasoned, quickly sauteed and served with a special sauce made with the pan drippings, wine, lemon juice, capers, chopped parsley and in this case mushrooms. This recipe is a version created by the Seaport Grille, and Owner Sheree DeLorenzo makes it in a platter-sized serving but you can also making a one or two sized version of your own.

The technique for typical piccata is to use a chicken breasts “scaloppini,” (also scallopini) which means cutlets that have been pounded to a thin shape. The pounding makes the meat a little tenderer and easier to cook, since you know when it has browned it is done. In this recipe you can forgo that step if you like by using chiceken tenders, which makes the preparation a little shorter but the dish is tasty. If you want to do it the typical way, depending on how thin the cutlets are to start with, you can ask your butcher to flatten them for you, or you can do it yourself at home.

Another distinction of this dish is the use of capers, which is optional. Capers are the unopened flower bud of a wild shrub that thrives in Mediterranean climates, from Spain and France to North Africa. After grading, capers are immediately brined in vinegar, or dry-packed in salt. The taste is fresh, salty, pungent, and slightly flowery-lemony.

Today I'd like to talk about chicken. And I think that every home cook has a nice chicken repertoire dish that they love to make every week. And I'm going to give you my secret recipe for chicken piccata that we make at Seaport Grill. And I really believe you're going to love it.

I'm starting out here by boiling water, and I'm going to season it with salt. And you have to use a lot of salt, because you have a lot of water in here. I'm going to add about a pound of hot pasta into this. And this is linguine pasta.

The chicken piccata only takes about 10 minutes, and we're going to heat up this saute pan. I am going to start out with a little olive oil. So that's about two tablespoons of oil right there. And we have chicken. These are chicken tenders.

You can certainly use chicken breasts or you can use dark meet, whatever you prefer. It doesn't matter. Any chicken that you'd like to feed your family is fine. So we have the flour here. I'm going to season the flour with salt and pepper to taste. OK. Just mix it right into your flour here.

And then we're going to dredge the chicken right into the flour. It makes a nice brown coating on the chicken. And it also gives the sauce a little thickener. That's just going to take a couple of minutes to brown up.

We have the chicken brown in here. And I'm going to turn that slowly so you can see it has a nice brown coating on it. So I'm just going to take this and put it on a plate. And then I'm going to show you how we de-glaze the plan with white wine.

So I'm going to take the white wine and just put it in. And you see it's just going to take everything off the bottom of the pan. And it's going to get the chicken piccata a really nice flavor.

We're going to add some garlic. And I like to add-- I'm going to say-- two tablespoons of garlic. When the garlic cooks down, it's going to become nice and sweet. It smells so delicious in here.

Approximately one onion, and it's just a dice. I want to say 3/4 of a cup. And what I like to do is sweat the onion out. And when you sweat the onion out, it just turns translucent.

I'm looking in my pan right now. It's a little dry. So I'm just going to add a little bit of olive oil as we go.

I'm going to use this whole three cups of mushroom. It's going to go right in to our dish. And it looks like a lot, but you are going to see, when this sweats down how little this is going to be.

We're going to salt and pepper the mushrooms. And it will just take a minute till this browns up. So there you go. So this is a great al dente, as you can see. And we're just going to take this right out of the water, stop the cooking process.

And I'm saving the water because sometimes if the sauce is not thin enough, I can add some pasta water right to the sauce. So I'm going to take the chicken, and I'm going to add that back into the dish. So we're just going to add this right into the mushrooms, and onions, and the garlic.

We're going to take three lemons. We're going to cut them right in half. And I have a lemon reamer right here. I love this lemon reamer.

We're going to ream the lemons straight into our chicken piccata-- a nice juice here. We roll the lemons a little because they were a little ripe. And we put them in the microwave for 30 seconds. And that made the lemon much more juicy.

We're going to add some heavy cream. And we're just going to add this right into the have recipe. And then we're going to let this reduce right down-- as you can see, a nice creamy, delicious chicken piccata.

My next step is going to be capers. And we're just going to add a couple of tablespoons of capers. I like to add the juice right in, because it's a little salt to the dish. So I'm just going to add a couple of cubes of butter into this, to give it a nice shiny consistency, a couple of teaspoons of lemon zest right in.

So I'm going to add a little parsley for the green, just to give it a little color. Our chicken piccata has reduced down really, really nicely. It's a nice, thick sauce, you can see. It browned out from the mushrooms and from the chicken. And we're ready to plate.

So I have the pasta here. As you can see, I'm going to take the pasta out. We're going to plate that right on this beautiful dish to serve your family. I'm going to put the chicken tenders right down on the pasta. Oh, this smells so good.

We're going to pour the sauce right over the pasta and the chicken. Look at that. Wow. With the capers and the mushrooms, that's phenomenal.

So I'm just going to garnish this around with the fresh parsley, as you can see, put a little green on, a little color. I think this is a great Monday night dish. And I'll tell you why. I work on weekends. And I like to come home on Mondays and cook a family meal.

So I'm going to try a little bit of this. I'm going to cut a little chicken here. And I'm going to stuck a mushroom right in, a caper. I'm going to get the perfect, perfect bite, except a piece of pasta. All right.

This is so good. I can taste the lemon. I can taste the capers. I can taste the cream.

This is delicious. I'm actually going to have another bite, because it's so delicious. Let me have at some pasta. Fabulous.

Chicken Piccata
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