About This Recipe:
Chicken piccata is an easy, flavorful update to your average chicken breast recipe. If you don’t like as much of a zesty kick, definitely scale back on the lemon juice and start with just 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. If you don’t have white wine, just use more chicken stock (it’s not the end of the world.) I find that the thinner the cutlet, the better the dish, so bring out that meat mallet.
Ingredients (4 servings)
-2 lbs very thin chicken breasts
-1/2 cup flour
-2 tbls butter
-1/2 cup white wine
-1 cup chicken stock
-2 lemons, juiced
-2 tbls capers
-1/4 cup fresh parsley, chopped
-Salt and pepper
Instructions (45 minutes)
1. In a large shallow dish, mix the flour with salt and pepper. Lightly dredge each chicken breast in the flour, and shake off the excess.
2. In a large skillet over medium heat, melt the butter and add a tbl of olive oil. Brown the chicken and cook each side for 3 minutes. Do this in multiple batches if necessary to avoid overcrowding the pan. 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 simmer for 5 minutes. Sprinkle with the parsley and serve.