it's all gone but i made a nice big sauce after frying the chicken and it thickened up really well because i mixed the flour and warm butter together before putting it into the wine chicken broth and lemon juice mix that was boiling away.
anyways, it made a really thick rich sauce, and with the really well tenderized chicken that had been kept warm in the oven while the sauce reduced and then i threw in some leftover pasta thats like spaghetti but with a hole in the center and bigger, anyways, it was delicious and i ate it all and i'm still just blown away by how well it came out.
like, seriously, i've been to restaurants where it wasn't even half as good as that. my dad has gotten it really good before but i think this also wins. i kinda want to go move home and cook with my parents more...
anyways, yes, if you would like a recipe for how to make chicken piccata:
Go buy some chicken, I get boneless skinless thighs because i like dark meat. you can do this with breast as well
you'll also need lemons to juice, a nice dry white wine, chicken stock, Capers, and parsley
i also usually serve it over pasta
anyways, you take the chicken and put it between parchment paper and then you pound it thin, i use a rolling pin because i've got one of the nice solid rounded ones and it's perfect for this.
then you dredge the flattened chicken in flour and salt and pepper it.
also, the second important thing to prepare is a mini pre-roux thing. heat some butter up till its mushy, then whip in a few tablespoons of flour till it looks like nice smooth frosting.
Juice your lemons, you'll want like 1/4ish of the sauce to be lemon juice so don't skimp out.
Anyways, cook the chicken in some olive oil, it should be pretty quick because you smushed it. like 3min per side? once its done put it in a warm oven or something to keep it warm.
then, in that pan, deglaze with the white wine, and pour in stock and lemon juice and capers and scrape up all the good bits, and get some caper juice in there and it should be like 1/3 each of wine stock and lemon/caper juice, and then let it boil down for a bit, and then add in the butter flour frosting stuff you made, and mix that in thoroughly and it should start to thicken out. and then once it's nice and thick throw your parsley in, and then throw in some pasta and the chicken to coat it all in the sauce and then plate it.
it's got a delicious tangy thing going on and it doesn't have to be expensive. I sometimes grate some parm on top, and i use fancy wine but you can use anything that isn't too sweet.
anyways, i just had to talk about how delicious that was. thanks for reading.