This week's recipe for Barefoot Bloggers is Chicken Piccata from Ina Garten's book, Barefoot Contessa At Home, chosen by Lindsey of Noodle Nights and Muffin Mornings.
Right off the bat, I have to admit that I am a big fan of Chicken Piccata. I've been making my own version for almost as long as I've been cooking, but I'm always willing to try a new one. Ina's appears to be straight forward, as are most of her recipes. In this case though, it may lack the depth and finesse I expect from Chicken Piccata.
I adapted the instructions by using panko in place of regular bread crumbs, using just a little less lemon juice, and adding little more butter. I also added capers to the sauce, because I love capers with Chicken Piccata. Having made my own version so many times, I have learned that a little lemon juice usually goes a long way. And that would be my major observation with Ina's version -- too much lemon juice, even if you make three chicken breasts, reduce the lemon juice a little as I did, and add more butter to give a richer finish to the sauce. I also felt like the flavor just didn't linger on my palate as long as I would have liked -- except for that lemon pucker!
So, I think I'll be going back to my own Chicken Piccata recipe from now on. If I made this one again, I would most definitely deglaze the pan with the wine and then add a splash of lemon juice -- maybe a teaspoon to start -- before adding more butter. I'd also use the panko again and add a bit of butter with the olive oil to brown the chicken breasts. Those changes would tweak the recipe, without altering the intent. It's not bad -- it's just not as good as mine.