Chicken Piccata

Name: Chicken Piccata
Ingredients: 2 boneless chicken breasts (I cut them into bite-sized pieces first, but this is totally personal preference); 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 -2 shallot, sliced; 2 tablespoons capers; 1 tablespoon caper juice, fom the caper jar; 1 tablespoon olive juice, from nicoise olive or 1 tablespoon other french olives or 1 tablespoon Italian olives; 1 tablespoon lemon juice; 1 cup white wine, like viognier

9 ingredients

8 steps

Ingredients

2 boneless chicken breasts (I cut them into bite-sized pieces first, but this is totally personal preference)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 -2 shallot, sliced
2 tablespoons capers
1 tablespoon caper juice, fom the caper jar
1 tablespoon olive juice, from nicoise olive or 1 tablespoon other french olives or 1 tablespoon Italian olives
1 tablespoon lemon juice
1 cup white wine, like viognier

Directions

1

Quickly saute the chicken on fairly high heat until it's browned outside but not necessarily cooked throughout.
2

Remove the chicken and set aside to drain.
3

In the same pan, melt the butter and oil together on medium heat, scraping up the fond (brown bits) as you go.
4

Add the shallots and saute until soft, about 3-5 minutes.
5

Add capers, caper juice, olive juice, and lemon juice, and simmer for another minute or two.
6

Return the chicken to the pan.
7

Add the white wine and simmer till the whole sauce is reduced to a slightly syrupy consistency and chicken is heated through.
8

This goes well with egg noodles or fettucine.