Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.
This Chicken Piccata makes for a wicked easy mid-week dinner, that your family will love and guests will ooooooh and ahhhhhh over. Lighter than classic piccata, but still full of bright lemon notes as well as the famed briney capers. I use fresh herbs, and dry white vermouth to bring out the herbal flavors. And its darned near the ‘perfect’ chicken meal!
Dry white vermouth is great for cooking. It is a fortified wine and keeps for a long time, whereas opened non-fortified wine will oxidize and go bad after opening. I keep it on hand along with marsala wine, and a sweet red vermouth (not used for cooking mind you, but used in cocktails). Of course if you don’t have vermouth, any white wine you might have on hand for drinking will substitute well.
So with apologies to my italian ancestors, Julia Child and professional chefs everywhere, I’m giving you my tweaked recipe for Lemon Herb Chicken Piccata. Serve this chicken piccata with grilled or steamed asparagus and a fresh salad. What could be easier and more delicious ?Print