Sure, your child can’t get enough of their dino nuggs, but sometimes, you want something more than just breaded, bite-sized pieces of chicken. Singer Gloria Loring has a recipe for Chicken Piccata that’s simple — and simply delicious. But don’t ask Loring, though. The meal has always been a big hit (ha) with her sons Brennan and Robin. “This dish was always one of Brennan and Robin’s favorite meals,” says Loring. “When Robin married Paula, I created a Mom’s Favorites cookbook, and this recipe was there.”
The entrée requires a bit of night before preparation, so this isn’t a dish that you can whip up on the spot. Once you taste it, though, you’ll see that (like many things in life), it was worth the wait. And if you’re looking for something to make it a complete meal, Loring has a suggestion. “I served the chicken piccata with buttered wide noodles, a green vegetable and salad.” Sounds like a meal that will make your taste buds sing.
Gloria Loring's Recipe For Chicken Piccata
Ingredients
- 6 boneless chicken breasts, sliced in half
- 2 lemons, juiced, plus one more for slicing
- 1/4 cup capers
- 1 tbsp butter
- 1 tbsp olive oil
- 3/4 cup white wine (or chicken broth)
- salt and pepper to taste
Instructions
- The night before, take six boneless chicken breasts and slice them in half.
- Pound the cutlets until thin.
- Add the lemon juice, mix, and place in a sealed, airtight container.
- Marinate overnight, turning the meat once.
- The next day, heat skillet until it’s hot, then lower the heat to medium.
- Separate the lemon juice from the chicken breasts in a separate bowl. Set aside.
- Gently sauté chicken in 1 tablespoon each butter and olive oil.
- Cook about three minutes per side. Remove to a warm dish.
- Add to the pan ¾ cup of white wine (or chicken broth) with the reserved lemon juice.
- Simmer to reduce the sauce by half.
- Add 1/4 cup capers and stir.
- Return chicken to pan.
- Add freshly ground pepper to taste.
- Heat through and serve.