Chicken Piccata Re-imagined: A Delicious Variation
Why does Mark get this 15 minutes of fame? Because even though it’s my birthday dinner, today’s recipe — his “Chicken Marccata” recipe — takes but 15 minutes to make and less time to eat, if you like it as much as I do. Yes, Mark can cook and could do so even before I met him. I rarely let him in the kitchen.
When Mark first told me he would make me Chicken Piccata, I didn’t think twice about it. But when he went out to the garden to pick rosemary, started chopping a shallot, and measuring our red pepper flakes… I became curious to find out what he was making.
Chicken Piccata "Marccata"
- 2 6-8 oz Chicken Breasts
- Freshly ground black pepper
- 2 tbsp Olive Oil divided
- 1 Shallot minced
- a 5-inch sprig of Fresh Rosemary finely chopped
- 1/8 tsp Red Pepper Flakes or more, to taste
- 1/4 cup Dry White Wine
- 3 tbsp Freshly Squeezed Lemon Juice
- 1 heaping tbsp Capers
- 2 tbsp Unsalted Butter
- Heat a large 10-inch to 12-inch skillet over medium-high heat. While the pan is heating, slice the chicken breasts into two pieces horizontally so that each breast becomes two thin slices. Season both sides with salt and pepper.
- Add one tablespoon of oil to the pan and tilt the pan to coat. Add the chicken breast slices and let them sauté until lightly browned, then flip and cook the other side till browned. Remove them from the pan and set them on a plate.
- Add remaining oil to the skillet and sauté the shallot, rosemary, and red pepper flakes until the shallot starts to brown. Deglaze the pan with wine and lemon juice. When slightly reduced, add the capers and butter, swirling the butter to create the sauce. Return the chicken to the pan and turn it to coat, just long enough to reheat it.
- Divide the chicken pieces between two warmed plates and spoon sauce and capers over top. Garnish with lemon and rosemary.