I recently learned of Chicken Piccata - the person who was talking about it was making ruthless fun of the place that served it (which happens to be, um, our place of employment), saying that it was like, sooooo 1980 or something like that. Like that food trend had come and gone, but here we were, serving it like shoulder pads and big hair were still in... (wait, did you see Jennifer Connolly at the He's Just Not That Into You premier? They're baaaaack!)
But I thought the Chicken Piccata was delicious, foodie trends be damned. So I decided to make it at home, as a sauce to top the Sunday Roast Chicken (made on a Tuesday).
Mine, however, was not as delicious as the restaurant-who-shall-not-be-named's.
I took the pan drippings from my roasting pan and put them in a saute pan over medium heat. Then I added a minced scallion and sauteed it until it was wilted. I cranked the heat up to high and added 1 cup of chicken stock.
I brought the sauce to a boil and added the juice of one lemon and 2 tablespoons of drained capers. I boiled the sauce until it reduced and added 2 tablespoons of butter at the end.
My sauce was a little on the salty side, but I won't give up. This is such an easy pan sauce and can also be made with the drippings after you saute chicken breasts.