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>>When I lived in Italy, chicken piccata was my go-to dish.

I absolutely love this, but there are more recipes for chicken piccata than I think there are chickens on Earth.

Well, today on Tassie's Table, I'm gonna show you an easy way to make chicken piccata.

So we're gonna start off with a little bit of olive oil and butter in a nice warm pan.

Now, I like to use olive oil and butter because olive oil has a smoke point that's pretty low.

Butter even lower.

And when you use both, then you have the opportunity to have a little bit warmer pan.

You can get a nice sear on the chicken and it's fantastic.

So we're gonna start with 12 ounces of chicken.

Now, chicken breasts come in all different sizes.

This particular one happens to be about 12 ounces, so I'm going to split it in two right through the center and then I'll sprinkle a little salt and pepper on it to give it some seasoning.

While my butter is melting, I can get everything ready to go right in my pan.

This doesn't take about 15 minutes to make the recipe.

Super easy and it's so delicious and it has a really wonderful briny citrusy flavor.

Now let's take that chicken and just run it through our flour.

So I've got just some plain white flour here.

Now, if you have gluten intolerance, you can actually use a rice flour for this and it works great.

Now our butter is starting to get this nice little caramelization on it, just a little bit of browning, and I love that because that will give us some extra color and flavor on the chicken.

Now, you can see that I'm all dipped up there, and now I just wanna drop that in the pan.

Now, always make sure that when you're dropping a meat into the fat, that the fat is nice and hot.

If it's not hot, then you end up with the fat just sort of soaking in rather than giving you a nice crispy crust.

Now at this point, I'm gonna take my heat from medium low up to just slightly above medium.

And what I wanna do is get a nice little crispy crust on that and then I'll be back to flip it and show you the next step.

Now as I check under, I see that I've got some really good color on here.

So now I just want to give it a flip in the pan and then let's let that rest in this pan for about two minutes and then we'll start our sauce.

All right, I have a nice sear on this side of the chicken.

Now I'm going to move it to a clean plate.

It's not cooked all the way through.

That will happen in the sauce.

But the next thing I wanna do is deglaze that pan.

You can see all this little fond that's built up and get ready for some steam.

This is a little white wine.

(pan sizzling) Now, whenever you pour wine into a hot pan, make sure you pour it very slowly because if you pour it too quickly, it's going to boil up and you can get burned pretty easily.

Now let's take a little zest from a lemon, and I want about half of this lemon zested, 'cause I'm really looking for a great lemony citrusy flavor in this.

So for two people, about half of a lemon, and then we'll cut that in half and I'll use half of the lemon for the juice.

That's about a tablespoon.

Now, anytime I'm squeezing lemon, I want to make sure that I do it right over my fingers so I can catch those seeds as they fall out.

Okay.

There we go.

That's about a tablespoon of lemon juice.

Now I want to add about a tablespoon of capers and enough juice to cover those in this small bowl.

That's about a tablespoon of caper juice as well.

Capers are an essential ingredient to chicken piccata.

And then I'm stirring in two more tablespoons of butter for richness in the sauce.

Now at this point, I'm going to put my chicken back in and let's let that simmer for about five minutes or until it registers about 165 degrees.

My chicken is registering 165 and you can see that all that butter and oil have just kind of separated now from any of the flour that's in the pan.

Let's plate it up.

And then very slowly over medium low heat, we want to add a little bit of heavy cream.

Now remember, you have the acid in there from the lemon, and you have the acid from the capers.

Now for this particular version, the capers are fried.

If you don't like your capers fried, you can add those at the end, but the brine does need to go into the sauce.

So make sure you add that.

All right, now let's just pour this right over our chicken.

We have some of those crunchy fried capers.

Hmm, so good.

And then we just wanna give an extra little dash of lemon juice, just a light squeeze, and let's top it with some parsley.

Now this can be served plain, it can also be served with pasta, but what a great little dish.

So for this recipe and a lot more, I hope you'll continue to join me right here on Tassie's Table.