Thursday, October 14, 2021

Chicken Piccata & Concert On The Lawn

Bev suggested Chicken Piccata for supper and I recalled Trisha’s recipe for it on her Saving Room For Dessert Blog.  We had used the recipe for pork in the past but not for chicken and I modified it some to get the recipe below.  You can get the original recipe by clicking on the above link along with some of her great pics like this one of her delicious looking dish.

Chicken PiccataAdapted from Saving Room For Dessert


5 boneless skinless chicken breasts cut horizontally into 1/2-inch thick cutlets

3 tablespoons kosher salt (I like Diamond Crystal Kosher Salt)

fresh ground black pepper

½ cup all-purpose flour (I forgot to dredge mine)

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

2 garlic cloves minced

2 shallots minced (1/2 c. sweet onion)

¾ cup dry white wine

2 tablespoons capers rinsed and drained

1½ cups low-sodium chicken broth

zest from 1 lemon (in large strips removed with a vegetable peeler)

3 tablespoons fresh lemon juice

extra lemon slices for serving

cooked pasta for serving

chopped parsley leaves for garnish


1. To prepare chicken cutlets and brine:

2. If using chicken breasts, place on a small baking sheet and put in the freezer for 15 minutes. This will make them easier to cut in half.

3. Carefully slice each chicken breast in half horizontally into cutlets.

Dissolve kosher salt in 1 quart of tepid water in a large zipper bag or bowl. Seal and shake to dissolve the salt, then add the chicken cutlets. Leave at room temperature for 15 to 30 minutes while preparing the other ingredients. Remove the chicken, rinse, drain and blot dry with paper towels. Season the chicken with pepper.

4. Rather than brine the cutlets, I seasoned them on both sides with S&P then ran the Jaccard over them to tenderize and work the seasons into the meat.

5. Add 1 tablespoon butter and 1 tablespoon olive oil in a large non-stick skillet. Heat over medium-high heat until melted.

6. Add half to the skillet and do not crowd. Cook until the chicken pieces are well browned on one side, about 5 minutes. Turn and cook another 3 minutes on the other side. Remove the cooked chicken to a plate and cover lightly with foil to keep warm. Larry put them in a 160F toaster oven.

7. Add another tablespoon of butter and 1 tablespoon olive oil to the pan and repeat by cooking the remaining chicken.  Remove to the toaster oven.

8. Add the garlic and shallots to the now empty pan and saute until fragrant, about 1 minute.

9. Add the wine to delgaze the pan scraping up any browned bits on the bottom.

10. Add the capers, chicken broth and lemon zest strips. Cook, stirring frequently, over medium-high heat until reduced by about half and just starting to thicken.

11. Remove and discard the lemon zest.

12. Remove the pan from the heat and add the last 2 tablespoons butter and lemon juice to the pan. Stir until the butter is melted.

13. Return the chicken and any accumulated juices to the pan and heat for a few minutes until warmed through, flipping to coat in the sauce.

14. Serve over your pasta of choice garnished with addition lemon slices and parsley, if desired. – we used small shells to finish off a partial box.

The Verdict:

In spite of my oversight, we all thought it was very good and halving the amount of lemon juice was just right for our taste.  What oversight you asked – I forgot to dredge the chicken in flour and as a result, my sauce was water-like but still tasted great.  It seems the older I get the more mistakes I make – oh well, at least I know aging is not for sissies.

A couple of nights before, our neighbors invited us to a band performance at one of their friends home in the country at the base of Chilhowee Mountain.  There were nearly 100 people in attendance – some eating, some dancing, everyone visiting and having a good time- all to the music of local two-person band AM Station. For a two guitar band, they made a lot of music playing songs from the 50's, 60's, & 70's which was perfect for this more mature crowd, and they were pretty good. 

Venus made a nice appearance over the mountain.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


10/10/21 event date


  1. Looks delicious and surely a family favorite here as well

  2. The piccata looks tasty to me even without the flour dredge. Outdoor concerts are the best!

  3. Larry, I love chicken piccata although we've never made it at home. It is something I do order frequently when we eat out. Great social gathering under the, friends and nature. Can't get much better than that! Take Care, Big Daddy Dave

  4. Love that outdoor concert. What a great event to get invited to. Its been ages since I've made chicken piccata. I love it because its an easy meal and feel special meal to make at home. And so full of flavor. Dredged or not. ;)


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