Every once in awhile the grocery gods align and thinly sliced chicken, white wine and butter are on sale…and I remember that buttery wine chicken dishes are magnificent and Zara likes them too.
This isn’t actually chicken piccata, it’s my take on the flavors. This recipe I make a couple times a year and it never lets me down.
This is what you need;
4 chicken breasts pounded or 6 thinly sliced chicken
1 cup milk
1 cup flour
1/2 tbsp steak seasoning
1 tbsp olive oil
6 tbsp butter
1/2 cup dry white wine
1/2 cup chicken stock
1 tea salt
2 cloves garlic, minced
2 lemons, juiced
2 tbsp capers in brine
Mix flour and steak seasoning in a bowl. In another bowl add milk. Take each chicken and dredge in milk and then flour. In a sauté pan with heated oil cook chicken on each side for 1 minute. Set aside.
In same sauté pan add wine and cook down for 3-5 minutes. Add chicken stock and butter and cook on medium low heat until butter is melted. Add garlic and lemon juice. Stir sauce. Add chicken and capers and turn heat on low.
I like to serve this dish with linguine as it really seems to hold all the flavors (and Z LOVES it!) So while sauce is simmering make your pasta. When pasta is cooked and drained, add to chicken and sauce. Remove from heat and serve.