Posted by: DancingQueen | March 22, 2010

A Variation of Elise’s “Chicken Piccata” – Parmesan Encrusted w/ Caper Wine Sauce

Chicken Piccata Redux - Parmesan Encrusted Chicken w/ White Wine Caper Sauce

Chicken Piccata Redux - Parmesan Encrusted Chicken w/ White Wine Caper Sauce

I’ve always loved Chicken Piccata, yet every time I’ve made it, something’s been different.  Cheesecake Factory’s version with three chicken breads, a large scoop of smashed potatoes, and asparagus stole my heart (and fed me for 3 meals) and I began recreating it at home.  This time, I had no lemon!  And found a slightly different recipe version and technique from my usual.  I am used to a three bowl dipping structure: Seasoned Flour, Egg, Seasoned Breadcrumbs – Elise’s simple seasoned flour/Parmesan dredge really made the process go faster and cleaner.  Chicken was juicy and crispy and the sauce was great, if a bit vinegary (I used two types of capers and one was kept in balsamic vinegar, I would suggest washing before use).  I got a bit of steam when de-glazing the pan – wasn’t expecting a facial!  I also used key lime juice again (trying to use up that bottle!)

Sizzling Chicken!

Sizzling Chicken!

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