I hadn't come across the recipe before, so I Googled it and found many very similar recipes - which proved it to be fairly authentic. The photographs were interesting and although some differed slightly, the majority looked very similar.
All of this gives me confidence in a recipe, as if loads of people are cooking the same recipe in the same way, it has to be good!
It was a simple recipe, involving frying a chicken breast that had been tossed in seasoned flour with lemon zest, then making a chicken stock, lemon juice and caper sauce. Tasty!
Or so I thought - and continued to think, once it was on the plate. I loved it!
Hubby, however, found the entire dish "repellent" - I'm pretty sure that was his word for it.
I served it with mashed potato, carrots and broccoli - which seemed entirely reasonable to me. However, hubby has a notion that lemon and potato should never be seen on the same plate (in fact - as we know - just plain old potato should never be seen on HIS plate! lol). He didn't like the input from the capers either.
In the photographs of other people's versions, I noted that pasta ribbons appeared quite regularly. I can understand that now, having eaten the dish, although if I ever made it again (which I won't ~grumble~) I'd be quite happy to have mashed potato.
I'd definitely say that this isn't a dish to be served to an almost-teenager who is going through a phase of being particularly picky about what he eats. The combination of the tangy lemon and salty capers in the sauce was just a step too far, even though I added a half a teaspoon of sugar, to calm the sourness down.
All of which was a huge shame, because I found it to be completely delightful - and just the thought of it is making my mouth water.
However, as a dish for anyone who loves lemon and/or capers (like me), then fill your boots!
CHICKEN PICCATA (serves 4)
4 boneless skinless chicken breasts, pounded thin
3 tbsp plain flour
zest of 1 lemon, plus 3 tbsp lemon juice
butter for frying
200ml chicken stock
150ml white wine
3 teaspoons capers.
1. Combine flour, lemon zest, salt, and pepper in a shallow dish.
2. Coat each breast with flour mixture.
3. Shake off excess.
4. Melt a knob of butter in a frying pan.
5. Add the chicken breasts and saute; (turning once) over medium heat for 5 minutes or so (depending upon the thickness of your chicken) until cooked through.
6. Remove chicken from the pan and reserve to keep warm.
7. In the same pan, combine the chicken stock, wine, and lemon juice.
8. Bring to the boil, stirring, until reduced and well combined.
9. Add the capers, then serve with the fried chicken.