I love chicken piccata but often have issues with versions available. The combination of lemon, butter, garlic and capers with sauteed boneless chicken breasts is classic for a reason. But if you take a look at even a few recipes out there you’ll find that there are significant variations, and they can’t all be the best! So I’ve gone on a CP deep dive and combined aspects into what I think make a perfect version. (The photo is from the website Cooking Classy for a recipe that’s somewhat similar to mine; I thought her photo was very representative of how the dish should look.) Let me explain how I tweaked the recipe. Issues I’ve addressed involve:
1. Not enough sauce—This problem is of course easily solved simply by increasing amounts.
2. Not using wine—It’s surprising that many recipes don’t include this fabulously flavorful ingredient. Chicken stock alone doesn’t give the sauce the complexity it needs. I’ve included wine measuring half the amount of chicken stock called for.