Last night we endured a fierce ice storm. As I write, intermittent hail still pangs against the windows. The wind is whipping, having left remnants of broken branches strewn across the yard and road. Since school was closed today, the kids and I resigned ourselves to staying in our pajamas all day. Truth be told, I enjoy this kind of weather when we are all snug and cozy at home. Cold and dreary days inspire me in the kitchen to make warm aromas that evoke comfort – and I savor when we are able to eat long and slow without the constraints of time bearing down on us. So, today I want to share my cozy, simple and easy recipe for Chicken in White Wine with Dijon & Capers. Ah, lovely little capers. It seems people either love them or detest them wholeheartedly. I love them. If you are not familiar, capers are the petite, plump, unopened buds from the caper plants that grow across the Mediterranean. They are sharp and distinct in flavor. They can also be quite briny as they are typically packed in vinegar and salt. If you don’t care for that, rinsing a little them will reduce their brininess. I add these little buds to almost everything I can, from homemade pizza and salads to pasta and wine sauces.
Today’s recipe puts capers at the front and center.
I’m sharing my adapted version of a classic favorite, chicken piccata. You know piccata as chicken in white wine with lemon and capers. Today I’m swapping out lemons for something more warm in flavor, French mustard, preferring the coarse ground type, with its earthy tartness and deeply golden color.
First, the chicken is cooked in butter and olive oil until golden. Using a cup of white wine and broth, be certain to deglaze any flavorful browned bits from the bottom of the pan, there’s so much flavor there! Next, Dijon and flour are whisked in and almost immediately the sauce will emulsify. Lastly, I add about two tablespoons of capers and simmer the sauce until it has reduced ever so slightly.
This recipe is robust with flavor and is balanced beautifully when served with your favorite rice, quinoa or small pasta.
There you have it! In less than 45 minutes you will have made this meal from start to finish.
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Ingredients
- 4 chicken cutlets, pounded thin, seasoned and lightly floured
- 5 tbsp olive oil
- 3 tbsp salted butter
- 1 cup chicken broth
- 1 cup dry white wine recommended, Sauvignon Blanc
- 2 tbsp coarse ground Dijon also called country mustard
- 2 tbsp capers, rinsed and drained
- 1 tbsp unbleached, all-purpose flour
- salt & pepper for taste
- Extra capers for garnishing, if desired
Instructions
- In a large skillet over medium heat, add oil and 2 tablespoons of butter.
- Add lightly floured chicken and cook until golden brown on both sides, 4-5 minutes. Remove chicken and set aside.
- Pan will be hot, turn off heat and carefully (so as to not create a splatter) add broth, wine, Dijon and capers, stir well to combine. Bring back to a simmer. Add 1 tablespoon of flour and whisk to combine well and to emulsify the sauce. Bring to a slow boil and return chicken to pan to simmer in sauce, 5 minutes. Add chicken to a serving platter.
- Whisk in remaining tablespoon of butter. Add salt and pepper, taste to adjust seasoning. Pour sauce over chicken and serve immediately. Garnish with additional capers (optional).
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