September is here, and while summer hasn’t officially handed over the keys yet, there is a slight change in the air that makes you want to get back into the kitchen. This is the ultimate transitional season—warm late-afternoon sun easing into cooler evenings that call for anything comforting, yet light enough to remind us Indian summer is still in full swing. When you need a weeknight dinner that comes together fast but feels polished enough for a casual weekend gathering, a bright, citrusy chicken piccata hits every single note.
To get the ultimate take on this classic, you have to look to executive chef Joseph Genna at Red Horse Market. A fixture on the East End food scene for 25 years, Joe is currently celebrating a staggering 50 years working in commercial kitchens. He was the first employee hired when Red Horse opened its doors in East Hampton, and today he oversees culinary operations at both the original location and its expansive Southampton market. Built on a heritage that began decades ago and has been carried forward by the Pineda family, the market is a go-to harbor for gourmet provisions, prepared dishes and top-tier butcher cuts.
A fixture on the East End culinary scene for decades, chef Joe Genna (top right) has been at Red Horse Market since it opened in ‘the 90s. Now owned and operated by the Pineda family, members of the team include (Top left) Red Horse Market manager, Adriana Guichay, Christian Pineda, director of operations, and his sister Katherine Pineda. (Photo credit: Doug Young)
Joe’s culinary collection is vast — spanning well over a hundred rotating dishes — but his heart stays tied to the classic Italian-American dishes he grew up with on Long Island. Over the years, he’s watched the market evolve, incorporating new flavors into the case alongside memory-evoking comfort foods. Yet for a dish like chicken piccata, Joe relies on a few clever tweaks learned over half a century behind the line.
While traditional winter renditions often rely on a heavier egg batter, Joe keeps his late-summer piccata light and crisp by skipping the egg wash entirely and opting for a simple, delicate dredge in seasoned flour. To improve the classic balance of sharp lemon juice, white wine, and briny capers, he folds in tender quartered artichoke hearts and finishes the dish with oven-roasted cherry tomatoes. The tomatoes add a sweet, blistering flash of color that immediately lifts the plate.
As for Joe’s primary rule for home cooks? Don’t be timid with your spice jar. “When people cook at home, they simply don’t season enough,” Joe notes, pointing out that bold seasoning and a quick finish of cold butter in the pan sauce are the real secrets to turning a humble weekday cutlet into something remarkable.
Tips for the Home Cook
- Keep It Light for Late Summer: Skip the traditional egg batter during warmer months. A light dredge in seasoned flour gives the chicken a delicate crust without weighing down the dish.
- Don’t Shy Away from Seasoning: Season your flour and your cutlets generously before they hit the hot oil. Under-seasoning at the start means trying to catch up at the end, which never tastes as cohesive.
- Roast Tomatoes Separately: High-heat roasting caramelizes the natural sugars in cherry tomatoes. Adding them at the very end prevents them from breaking down into a mushy sauce and keeps their shape intact.
- Mount the Sauce with Flour-Dusted Butter: Lightly coat your cold butter with a pinch of flour before whisking it into the hot wine reduction to emulsify the pan sauce and create a silky glaze that clings to the chicken.
Chef Joe’s Chicken Piccata
Ingredients
- 1.5 lbs chicken breasts, sliced thin into cutlets
- 6 tbsp olive oil, divided
- 1/2 cup all-purpose flour (plus 1 tsp for the butter finish)
- 1/2 tsp coarse salt, divided (plus extra to taste)
- 1/2 tsp freshly ground black pepper, divided
- 15 cherry tomatoes, halved
- 1/2 tsp fresh garlic minced
- 1 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 5 canned or jarred artichoke hearts, drained and quartered
- 4 tbsp unsalted butter, cold and cubed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 fresh lemon, sliced into rounds for garnish
Directions
- Roast the Tomatoes: Preheat your oven to 375°F. On a small rimmed baking sheet, toss the halved cherry tomatoes with 3 tablespoons of olive oil, the minced garlic, and a pinch of salt. Roast for 15 minutes until slightly soft and blistered, then set aside.
- Dredge the Chicken: In a shallow dish, whisk together the ½ cup of flour, ¼ teaspoon salt, and ¼teaspoon black pepper. Season the chicken cutlets directly with the remaining salt and pepper, then lightly coat each piece in the flour mixture, shaking off any excess.
- Sauté the Cutlets: Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a warm platter.
- Deglaze the Pan: Pour the white wine into the hot skillet, then use a wooden spoon to scrape up any browned bits stuck to the bottom. Bring to a rapid boil and let reduce by half.
- Simmer the Sauce: Stir in the chicken stock, fresh lemon juice, and drained capers. Return the chicken cutlets to the skillet, reduce the heat to low, and let them simmer gently for 3 to 4 minutes to absorb the flavors. Transfer the chicken back to your serving platter.
- Finish and Serve: Dust the cold cubed butter with 1 teaspoon of flour, then whisk the butter and chopped parsley directly into the simmering pan sauce until melted and velvety. Gently stir in the quartered artichoke hearts and roasted cherry tomatoes just long enough to warm them through. Spoon the sauce, artichokes, and tomatoes generously over the chicken, garnish with lemon slices, and serve immediately.
