Okay, so it made me laugh when I thought of how you could sing that to the Pina Colada song. I don’t usually enjoy chicken piccata as much as my husband Jeff does, but I wanted to find a recipe that I could make for him at home. Voila! This was so delicious and easy and guess what? I LOVED IT!! This recipe is definitely a keeper and I will be using it again in the future. As Jeff says, “Put this one on the roster!”
Pair the chicken with vermicelli or basmati rice and you’ve got a fast, easy and delicious supper on the table in no time. Enjoy!
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and fresh ground black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, smoosh 1 teaspoon of the capers in the frying pan, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped
1. Butterfly and pound out the chicken breasts to ½” thick.
2. Season breasts on both sides with cayenne, salt, and pepper.
3. Heat a heavy pan with olive oil to medium high.
4. Brown the chicken on both sides until mostly cooked through.
5. Remove chicken from pan and toss in the capers.
6. Crush about half of the capers with whatever kitchen tool you have in your hand.
7. Deglaze the pan with the wine, and add the lemon juice.
8. Add the chicken stock and bring to a boil.
9. Reduce the heat to a simmer, and mix in the butter.
10. As the butter melts into the sauce really shake and stir to fully emulsify.
11. Sprinkle in some parsley and return the chicken to the pan.
12. Continue to heat on low until chicken is fully cooked through.
13. Sprinkle with more parsley to serve.
Recipe: Courtesy of Chef John from Food Wishes Blogspot