I’ve been striving to take back my Sundays, to make something special and wonderful for supper. It hasn’t been easy, but somehow we are managing to reclaim our weekends as mush as possible. In the winter, you are so caught up in all the holiday festivities that you hardly have time to catch your breath. In the spring, long drives in the country call out to you. In the fall, there are harvest festivals galore. Busy all the time! When you love to cook, it’s frustrating to narrow your passion to one night a week. Sundays are my one night to shine.
I love Chicken Piccata. It’s one of my all-time favorite dishes. The flavor is wonderful, it holds well in the oven, travels well and the presentation is beautiful. When I came across this recipe for chicken breasts on plainchicken.com, I knew it was right up my alley. It contained all the things I adore in Piccata – wine, butter, lemon juice and capers.
The beauty of this dish is that, like Piccata, it can travel well. This is something you can make a home and serve elsewhere (such as a friend’s home). Simply place the chicken into a casserole dish, top with the sauce and cover in foil. When you get to where you are going, gently heat in the oven while you make the angle hair pasta. Plate and serve. It doesn’t get any easier. And believe me, this is one delicious dish you’ll be eager to share.
Chicken Breasts in Lemon-Butter Caper Sauce
4 boneless, skinless chicken breast halves
4 Tablespoons Parmesan cheese, grated
2/3 cup flour
Salt and pepper
2 Tablespoons olive oil, divided
8 oz angel hair pasta, cooked and drained
Cut the chicken breast halves horizontally, butterflying them open. If your breasts are very plump cut in thirds to create three thin breasts, about 1/4 inch thick. (I got about 10 thin breasts from four).
Mix together the flour, salt, pepper, and grated Parmesan.
Brown breasts in two batches. Heat about 1 tablespoon olive oil over medium heat in a 12-inch heavy bottom nonstick skillet. Dredge breast in flour mixture and brown chicken, about 3-4 minutes per side. Transfer breasts to a platter and keep warm in oven.
Repeat with second batch. Once all the chicken is browned, cover with foil and keep warm in the oven while the sauce is made.
Lemon Butter Caper Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces
2 tablespoon Red Onion, finely chopped
2 tablespoons Roasted Garlic, chopped
1⁄3 cup Pinot Grigio
3 Tbsp fresh lemon juice
Kosher salt to taste
White Pepper to taste
1/4 cup capers, rinsed
Finely chop onions and set aside. Mince garlic, set aside. (If you don’t want to roast garlic, use the minced roasted garlic sold in the produce section in glass jars).
Melt 1 tablespoon of the butter in the now empty pan over medium heat. Add the onion and cook, stirring often, until the onion is soft but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.
Add the wine and lemon juice and bring to a boil over medium-high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
Reduce the heat to its very lowest setting. Slowly whisk in remaining butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
To serve: Place cooked pasta on individual plates. Top with chicken and spoon sauce over chicken and pasta.
Great to serve with Smokey Pan Seared Asparagus