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Recipe for Clive Berkman’s Chicken Piccata

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¼ cup clarified butter

3 garlic cloves

8 (8-ounce) chicken breasts, pounded very thin

Seasoned flour

Salt and freshly ground black pepper to taste

1 cup white wine

¼ cup chicken stock

1 chopped shallot

1 teaspoon chopped garlic

3 parsley stalks

4 basil leaves

Zest of 1 lemon

½ pound unsalted butter

1 tablespoon chopped parsley

1 tablespoon capers

1teaspoon lemon Juice 

Preheat oven to 350ºF. Season the chicken breasts with salt, pepper olive oil. Allow to sit at room temperature for 1 hour. Pass lightly through seasoned flour dust and saute on each side until golden brown. Set in oven until sauce is ready. Reduce wine, stock and herbs on medium heat until it is ¼ cup. Remove from stove and whisk in butter 1 tablespoon at a time. Once all butter has been added, strain and add chopped parsley, capers and lemon juice to taste. Transfer chicken breasts to the sauce and bring to a quick boil. Serve immediately or keep warm in the sauce. Serves 8


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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