- 2 boneless, skinless chicken breast halves
- egg white
- some combination of white wine, chicken stock, and lemon juice (I wasn’t happy with the ratios I came up with. I didn’t change Giada’s recipe much, but the sauce was just too sour for me. The boyfriend says it tastes like normal piccata sauce, but…)
- 1/4 cup of capers
- 1/4 of an onion, minced finely
- 2 cloves garlic, minced
- parsley and basil
So, I started by pan frying the chicken breasts, after dredging them in the egg white and flour. When they were mostly done, I took them from the pan and rested them on a plate. Then, I sauteed the onion and garlic in the pan I fried the chicken in. I also added a bit of the dredging flour to the pan after the onions were soft. Next, I added the lemon juice-wine-stock combination, along with the capers. I reduced the sauce, tasted it, and wasn’t terribly excited with how sour it was. I scowled and pouted a bit, but the boyfriend insisted that it tasted like it was supposed to.
While the sauce reduced, I boiled some pasta. When it was done, I added a few tablespoons of ricotta and the herbs to the noodles, along with a few tablespoons of the piccata sauce.
With the sauce finished, chicken resting, tomatoes out of the oven, and pasta made, I plated everything. I’d definitely make this again. I think I prematurely freaked out about messing up the meal before I even finished it. I ended up spooning some of the sauce over the chicken that I sliced and it was actually pretty delicious. As long as I didn’t drench everything in that sauce, it was fine. More of an accent than anything–a pungent brightness that tied everything together.