This recipe I began making a couple of years ago for my mom. Shes always loved piccata (chicken or veal) and it has proved hard to find in restaurants. I once made it once a week for a whole month or so and even adapted the pan sauce to be vegan for my sister. Because I’ve made it so often, I eyeball the salt and pepper until it looks right, and I’m going to try and be as thorough as I can. I hope this recipe will help show you care or impress a new love.

Happy cooking!

Morgan Winter—Wedding Copy Editor

Ingredients: 

2 boneless, skinless chicken breasts 

1 cup dry white wine (your favorite vintage of Pinot Grigio)

⅔ cup fresh lemon juice

2 jars (7 ounces) capers, drained

1 cup flour

2 tablespoons Italian herb mix

Salt

Pepper

5 cloves garlic

1 shallot, chopped

1 stick (8 tablespoons) butter

6 tablespoons olive oil

1 box angel hair pasta 

Directions: 

Note: the sauce is already doubled, because that’s the best part!

Pat dry the chicken breasts with a paper towel, then, take a sharp knife and fillet the chicken breast into three pieces. (if you can't, fillet it into two pieces and pound them flat with a tenderizer or heavy skillet).

Liberally salt and pepper both sides of the chicken and set aside.

In a pot, fill with cool water and salt it. Bring to a boil. 

In a casserole dish, add flour, salt, pepper, and the Italian herb mix. Incorporate into each other (Mix well). 

In the skillet, over medium heat, add two tablespoons of olive oil and three tablespoons of butter. While those come up to heat, dredge three pieces of chicken in the flour. Place in the skillet and let cook 3-5 minutes on both sides. Remove to a cookie sheet with wire rack placed on top to keep it crispy. Keep warm in the oven on low heat. Repeat for the rest of the chicken, adding two tablespoons each of butter and olive oil after the first batch. 

While your chicken is cooking, mince the garlic and shallot and juice enough lemons for two-thirds a cup of juice. Add the juice to a cup of wine. 

Once all your chicken is done cooking, add the shallots, garlic, and 1 of the jars of capers to the skillet. Lightly saute for a few minutes. Add the rest of the capers and wine/lemon juice. Stir scraping the bottom of the pan for all the good bits.

Add the pasta to your water and let it cook. 

Add the chicken back to the pan and turn the heat down to a simmer. Let it go until the sauce coats the back of the spoon.

Remove the chicken and add the last tablespoon of butter to the sauce and stir it in, making an emulsion. Add the pasta to the sauce and toss to coat.

Enjoy!!