Florence Henderson's Chicken Piccata with Pine Nuts and Capers
When I was raising my children, we all ate together, and we all ate the same thing together! My how things have changed; families today face so many more schedule issues and dietary challenges. I hope you enjoy my recipe; Mrs. Brady wants your family to eat it together—and don't leave the table until your plate is clean.
To toast the pine nuts, place in a skillet over medium heat, and cook, stirring frequently, until they’re golden. Nuts can also be toasted in a 350°F oven, stirred occasionally, for 10 to 15 minutes.
Recipe from Florence Henderson’s Short-Cut Cooking, published by William Morrow, 1998.
- ½ c milk
- 2 large eggs
- ½ c all-purpose flour
- Salt and ground black pepper
- 4 (6-ounce) boneless, skinless chicken
- breasts, pounded into thin pieces
- ½ stick (¼ c) unsalted butter, divided
- ¼ c vegetable oil
- 1⁄3 c lemon juice
- 1⁄3 c white wine (or apple juice, white grape
- juice, or chicken broth)
- 2 cloves garlic, minced
- 2 tbsp capers, rinsed and drained
- ¼ c minced fresh parsley
- ½ lb spaghetti, cooked al dente, to serve
- ¼ c toasted pine nuts, to garnish
In a small bowl, add milk and eggs, and slightly beat together. In another dish, add flour, salt, and pepper.
Dip the chicken pieces into the milk mixture and then into the flour mixture, coating each piece well. Shake off excess flour, and reserve on a plate.
Meanwhile, in a large, shallow skillet, warm 2 tablespoons butter and all the vegetable oil over medium-high heat. Add the coated chicken pieces to the hot skillet and cook until the chicken is no longer pink on the inside, about 4 minutes on each side. Remove the chicken from the pan and drain on paper towels. Reserve and keep warm.
Reduce the heat to medium-low and add the remaining 2 tablespoons butter to the pan drippings. Stir in the lemon juice, wine, and garlic. Stirring constantly, cook for 2 to 3 minutes. Add capers and parsley, stirring and cooking for about 1 minute.
To serve, place a serving of pasta on each plate and top each with a chicken breast. Spoon sauce over each serving and sprinkle with pine nuts. Serve immediately.
Florence Henderson is an actress, best known for her role as Carol Brady in The Brady Bunch. Henderson has been named one of the 100 Greatest TV Icons by TV Land and Entertainment Weekly. She also hosts The Florence Henderson Show on RLTV.