There are many versions of this recipe and they all have two ingredients in common; lemons and capers. This dish was especially liked by Gene and me. I make this different ways (including a Weight Watcher’s recipe – see below) and I always wanted to try the California Pizza Kitchen’s version with a piccata cream sauce that is delicious.
I have adapted their recipe to my taste and added ideas from Black Dog Tavern in Massachusetts and my original recipe. I have too many cookbooks and recipes that I always am collecting from magazines, online and so on; so coming up with a delicious recipe is always a challenge.
- boneless, skinless chicken breasts pounded thin
- enough flour to coat the chicken
- seasoned salt to taste
- 1/4 tsp. basil
- ground white pepper to taste
- just enough olive oil to cook the chicken
Combine the flour, seasoned salt, basil and white pepper in a shallow dish. Coat each chicken breast thoroughly. Heat oil in a large frying pan and cook until golden brown depending on the thickness of the breasts. Remove and keep warm while you make the sauce.
Also, prepare about 1 lb. of spaghetti or other thin noodle and set aside.
Piccata Cream Sauce:
- 1 tbsp. olive oil (I use less)
- 2-3 large shallots (or onions), finely chopped
- 3-4 garlic cloves, minced
- 3/4 cup white wine – I use Pinot Grigio
- 2 cups low-sodium chicken broth
- 1/2 cup fresh lemon juice, about 1-1/2 lemons (add more if you want a stronger lemon flavor)
- 1-2 tsp. lemon zest (optional – for more flavor)
- 1/4 to 1/2 tbsp. kosher salt
- 1 cup heavy cream
Heat a heavy saucepan over medium heat; I like to use one of my copper pans. Heat the oil and add the shallots and garlic stirring constantly for about 3 minutes. Stir in the wine and simmer for 5 minutes. Add the chicken broth, lemon juice, zest and salt and bring to a boil; simmer for 10 minutes.
Pour the sauce through a fine-mesh strainer; add back to the pan and whisk in the cream.
Add to the sauce:
- 4 tbsp. unsalted butter
- 4-6 tbsp. capers, drained and chopped
- fresh parsley, chopped
and cook for about 2 minutes. Next add the cooked spaghetti and toss to coat well.
- cooked spaghetti
- 1 lemon, sliced for garnish
- parsley and basil for garnish
Layer the chicken breasts on one side of the plate and mound the pasta and piccata cream sauce next to the chicken. Pour a little sauce over the chicken and garnish with parsley sprigs, or a little fresh basil, and lemon slices. I was just at the Sandhill Crane Vineyards earlier in the day and I bought some of their Pinot Grigio to have with dinner. This is also what I used in the sauce as well. You want your dish to taste good so do not buy cheap wine.
Recipe by cooking with aunt juju
Weight Watcher's Chicken Picatta
- 2 tbsp. flour
- 1/2 tsp. salt (I like to use seasoned salt)
- 4 (4 oz.) thin sliced boneless, skinless chicken breasts
- 2 tsp. olive oil
- 1/2 cup low-sodium chicken broth
- 3 tbsp. fresh lemon juice
- 1 tbsp. capers (or to taste), drained and chopped
- 1 tsp. unsalted butter
- freshly chopped parsley
Combine flour and salt in a shallow dish and coat the chicken breasts. Heat oil in a large frying pan and cook the chicken until browned and cooked through depending on the thickness of the chicken breasts; remove and keep warm.
Add broth, lemon juice and capers to the frying pan and bring to a boil. Simmer until slightly reduced. Return chicken to pan and heat through; transfer chicken to a serving platter. Remove skillet from heat and add butter and chopped parsley. Pour over chicken.
Weight Watcher’s points value of 4 per 1 piece of chicken and 2 tbsp. sauce
Recipe by cooking with aunt juju