By following my simple techniques you will make restaurant quality chicken piccata every time. I share my love of everything lemons, with this tangy caper sauce, taken to new heights with my butter whisking technique for a creamy , emulsified sauce that will become your favourite. I introduce you to wild leeks aka ramps and a favourite from the island of Santorini, caper leaves. Let's go. FULL RECIPE BELOW :

CHICKEN PICCATA

4 large chicken scallopini ( 120 gm ) – 4 oz each.
¼ cup all purpose flour for dredging (50 ml) (2 Tbsp. – 30 ml )
Sea salt and freshly cracked black pepper, to taste
1 Tbsp. capers or several caper leaves ( 15 ml)
3 wild leeks, (ramps) optional – as seen in video, chopped
2 anchovies, finely chopped
1 tbsp. olive oil (15 ml)
1/4 -1/3 cup butter , divided (60-80 ml )
¾ cup chicken stock (175 ml)
1 tsp. freshly grated lemon zest or to taste
Juice of 1 large lemon
chopped Italian flat leaf parsley

pasta for serving and parsley and lemon slices

If you can only find chicken breast, place chicken breast between two pieces of plastic wrap. Pound with meat mallet or rolling pin. Pound to ¼-inch thickness to make chicken scaloppine.

Dredge chicken scaloppini lightly on both sides with seasoned flour and season with salt and pepper.

In large fry pan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium high heat. Diced remaining butter into small cubes and chill until ready to use. Fry scaloppine until golden brown, about 3 minutes. Flip and finish cooking on the other side, for another 2-3 minutes. Chicken should be almost cooked at this point. Transfer to platter.

Return skillet to medium heat and add the anchovies and capers. Saute for a couple of minutes to develop flavour. Deglaze with ½ cup chicken stock and reduce by half, about 2- 3 minutes. If using the leeks , add them now with caper leaves. Add lemon zest and lemon juice. Bring to a gentle simmer . Simmer uncovered for approximately 2 more minutes to slightly reduce sauce.

Start adding the cubed butter, a little at a time while whisking to emulsify the sauce. If you want a richer sauce use the greater amount of butter. I used 60 ml in video. Adjust seasoning. Add back the chicken and let chicken simmer over low heat for 1-2 minutes to heat through and fully cook until no longer pink. Internal temperature reading should be 165 D. Remove from heat and sprinkle with chopped parsley.

Plate and serve with pasta or your favourite side lemon .
Serves 2 large portions or 4 smaller with a pasta serving