Description
Chicken Piccata is one of those really fast, one-pot meals every home cook should have in their arsenal. The thin chicken breasts cook in minutes, and the butter, lemon, caper sauce is packed full of flavor. I love that I can walk in the door and have a complete meal of chicken piccata, rice, and steamed vegetables on the table in less than 30 minutes.
Ingredients
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Olive Oil
- 2 whole Chicken Breasts, Cut In Half Horizontally And Pounded To An Even Thickness
- ¼ cups All-purpose Flour
- 1 cup Chicken Stock
- 1 cup White Wine (or Substitute More Chicken Stock)
- Juice Of 1 Lemon
- 1 teaspoon Capers, Drained
- 1 Tablespoon Unsalted Butter
- Salt And Pepper, to taste
- 1 whole Lemon, Sliced
- 2 Tablespoons Chopped Fresh Parsley
Preparation
Dredge the chicken in flour; set aside.
Heat the butter and olive oil in a very large skillet. Sauté the chicken in the butter and oil until browned on both sides; remove from pan.
Add chicken stock and white wine to the butter and oil that remains in the pan; stirring to dissolve all the browned bits. Skim away any solids that don’t dissolve if desired. Add the lemon juice and capers; reduce by half, stirring occasionally. Season reduced pan sauce with salt and pepper if needed and whisk in remaining tablespoon of butter.
Return chicken to skillet and baste with pan sauce to gently reheat chicken. Garnish with sliced lemons and chopped fresh parsley.
Note: The recipe makes a lot of pan sauce which is wonderful served over rice or sopped up with crusty bread.
