Growing up in Denver as a young girl I was exposed to all of the very best Italian food. One of my all time favorite dishes is Chicken Piccata. When I am in Denver, I will always go to eat at Cafe Jordanos in Lakewood on Kipling and Jewel. By far, they have the best Piccata that I have ever found at a restaurant. I have been eating there since I was 8 years old, and I know the owner well. I feel that if I order anything else I will be missing out. Luckily, I go with family or friends and we share our plates with each other. :) The picture below is from my trip to Denver in May 2018, and I enjoyed a lovely dinner at Cafe Jordanos with family.
I have become a bit of a snob about it, and have a hard time trying Piccata at new restaurants. For example, recently my family and I visited a local Italian restaurant here in Arlington, WA. I hesitantly ordered the lemon chicken dish off their menu and was very disappointed. It was COVERED in Oregano. That was all I could taste. No lemon anywhere!
Where I live it is hard to find good inexpensive Italian food. So I set out at perfecting my recipe so that it would mirror the deliciousness of Cafe Jordanos. I love lemon. It adds such a great flavor to many dishes. In my Piccata recipe I add a lot of lemon. I figure, the more the better. Have fun with this dish! I love getting creative with my recipes. I have added cherries to my Piccata before instead of capers, when they are in season, which adds an interesting pink color to it and a nice flavor. I have also tried different wines with it (usually whatever I have in the house) which will change the flavor as well.
Enjoy!
Chicken Piccata
2-4 Boneless Chicken Breasts
1 cup Flour
1/4 tsp Salt
Pinch of Black Pepper
3 Tbsp Grated Parmesan
3 Tbsp Butter
4 Tbsp Olive Oil
1/3 Cup of Capers
Juice From 2 or 3+ Lemons
1 Teaspoon Lemon Zest
1/4 Cup Dry White Wine
2 Tbsp Parsley or Basil
1. Cut the chicken breast into pieces. Using a meat tenderizer or rolling pin flatten the chicken until thin.
2. In a bowl mix together flour, pepper, salt, and Parmesan.
3. Dredge chicken pieces in flour mix.
4. In a skillet heat up olive oil with 2 tablespoons of butter.
5. Cook the chicken in the skillet until done and browned. The chicken will cook quickly because the pieces are thin.
6. Remove chicken from skillet when done and set aside.
7. In the skillet, on medium heat, add in lemon zest, lemon juice, wine, and capers. Stir it around a bit while scraping up the brown bits from the chicken that was left on the skillet. Let it simmer for 5-10 minutes. Add in 1 tablespoon of butter and allow it to melt into sauce. Add in the parsley or basil, then put the chicken back in and cover it in the sauce.
Serve with a nice french bread and pasta.
Serve & Enjoy!
I have become a bit of a snob about it, and have a hard time trying Piccata at new restaurants. For example, recently my family and I visited a local Italian restaurant here in Arlington, WA. I hesitantly ordered the lemon chicken dish off their menu and was very disappointed. It was COVERED in Oregano. That was all I could taste. No lemon anywhere!
Where I live it is hard to find good inexpensive Italian food. So I set out at perfecting my recipe so that it would mirror the deliciousness of Cafe Jordanos. I love lemon. It adds such a great flavor to many dishes. In my Piccata recipe I add a lot of lemon. I figure, the more the better. Have fun with this dish! I love getting creative with my recipes. I have added cherries to my Piccata before instead of capers, when they are in season, which adds an interesting pink color to it and a nice flavor. I have also tried different wines with it (usually whatever I have in the house) which will change the flavor as well.
Enjoy!
Chicken Piccata
2-4 Boneless Chicken Breasts
1 cup Flour
1/4 tsp Salt
Pinch of Black Pepper
3 Tbsp Grated Parmesan
3 Tbsp Butter
4 Tbsp Olive Oil
1/3 Cup of Capers
Juice From 2 or 3+ Lemons
1 Teaspoon Lemon Zest
1/4 Cup Dry White Wine
2 Tbsp Parsley or Basil
1. Cut the chicken breast into pieces. Using a meat tenderizer or rolling pin flatten the chicken until thin.
2. In a bowl mix together flour, pepper, salt, and Parmesan.
3. Dredge chicken pieces in flour mix.
4. In a skillet heat up olive oil with 2 tablespoons of butter.
5. Cook the chicken in the skillet until done and browned. The chicken will cook quickly because the pieces are thin.
6. Remove chicken from skillet when done and set aside.
7. In the skillet, on medium heat, add in lemon zest, lemon juice, wine, and capers. Stir it around a bit while scraping up the brown bits from the chicken that was left on the skillet. Let it simmer for 5-10 minutes. Add in 1 tablespoon of butter and allow it to melt into sauce. Add in the parsley or basil, then put the chicken back in and cover it in the sauce.
Serve with a nice french bread and pasta.
Serve & Enjoy!
More yum, yum, yum!
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