About This Recipe:
Chicken piccata is an easy, flavorful update to your average chicken breast recipe. I am a huge fan of acidity in savory meals (extra limes for my tacos and pad thai always,) so this dish is constantly in my rotation. If you don’t like as much of a zesty kick, definitely scale back on the lemon juice (I suggest starting with 1 lemon.) I make extraaa sauce so that I can soak it up with bread, or spoon it over pasta for an easy side dish. I find that the thinner the cutlet, the better the dish, so bring out that meat mallet.
This is an under 30 minute recipe, so it’s perfect for a quick and healthy weekday dinner.
Ingredients (4 servings)
-2 lbs super thin chicken breasts
-1/2 cup flour
-2 tbls butter
-1 cup white wine
-1 cup chicken stock
-2 lemons, juiced
-2 tbls capers
-1/4 cup fresh parsley, chopped
-Salt and pepper
Instructions (30 minutes)
1. In a large dish, mix the flour with salt and pepper. Lightly dredge each chicken breast in the flour and shake off the excess.
2. In a skillet over medium heat, melt the butter and add a tbl of olive oil. Sear the chicken and cook each side for 3 minutes. Do this in two batches if necessary to avoid overcrowding the pan. Then transfer the chicken to a plate.
3. Add the white wine and chicken stock to the pan. Bring to a boil and stir, scraping the brown bits from the bottom of the pan. Stir in the lemon juice and capers.
4. Place the chicken back into the pan, and add the parsley. Simmer for 5 minutes and serve.