Kyle’s Mom’s Chicky Piccata with Fancy Sauce
Ronnie and I lived with Kyle for a few years in Chicago. When Kyle was on one, his favorite thing to make was his mom’s Chicken Piccata (Lemon chicken with this fancy sauce that had capers in it). OMFG we loved it. He also loved to make epic charcuterie boards during Bears’ (and the Eagle’s) season. So in honor of Kyle, his fabulous mother, and sharing in one of our favorite recipes… Here you go!
Photo credit: recipetineats.com
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Here’s what you’ll need:
6 lemons
1 lb of Chicken
1 cup of All Purpose Flour
1 1/2 sticks of Butter
1 cup of Chicken Stock
1/4 cup of Capers (or capers to taste)
Here’s what you’ll do:
Preheat oven to 250.
Heat stove top to medium/medium-low.
Prepare your chicken and lemons:
Juice lemons and take seeds out; you’ll need enough to make sure pan is properly deglazed.
Pound your chicken flat. Slice into the sizes you want.
Coat the chicken in flour.
In your stove top pan:
Heat up 1/2 stick of butter.
Drop your floured chicken in, searing and cooking on both sides.
When your chicken is seared, transfer to a baking sheet and put it in the oven.
Now in your dirty pan, you will begin making your sauce. While the pan is still over medium to low heat, add the juice of 6 lemons. This will begin ‘deglazing’ the pan.
Once the pan is ‘deglazed’ add in about 1 cup of Chicken Stock.
Once the chicken stock is combined, add capers.
Finally, slowly add in 1 stick of butter (cut up into smaller chunks that can melt more evenly), adding 1 chunk at a time and stirring until each chunk is fully melted and combined before adding the next one.
Once you’ve added all the butter, your fancy sauce is ready to go and your chicken is ready to come out of the oven.
To serve
Pull your chicken out the oven and add drizzle the fancy sauce over the top and enjoy!
