Quote:
Originally Posted by squeeeb
...and if you want, capers.
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Chicken piccata must have capers, it gives it the flavor that makes the meal good. Garlic too.
I probably have made this dish... a thousand times in my last two restaurants. Both had it on the menu, it was our "safety dish" (chicken, it's what everyone orders when they have no idea what they want).
I made my mine differently, but I was putting it out on the line about 20 or so times a night. I made
Beurre Blanc sauce first and left it in a hot well. I did my chicken about the same way, except I put the spices into the flour then dredged it. Then in the end I heated up my capers in the pan then put the sauce over top of it with the capers.
I'd add some white wine to my chicken stock when I was reducing it, or better yet, deglaze the pan with white wine then add your chicken stock.
Great recipe squeeeb!