This Chicken Piccata recipe is one of my go to staples when I’m in the mood for something easy and light. I love cooking any type of cutlet. They are quick and easy to prepare because they are pounded out thin, and they are typically dusted with flour and/or bread crumbs before searing, which makes the meat a perfectly crisped golden brown. This dish in particular is one of my favorites because it has the light fresh taste of lemon combined with capers and fresh parsley. I like to serve it with any type of pasta tossed in a little olive oil and sprinkled with Parmesan cheese.
Makes 2 servings
2 boneless skinless chicken breasts, halved crosswise (Or you can substitute a couple of boneless skinless chicken tenders)
Salt and freshly ground pepper
½ cup all-purpose flour
3 tablespoons unsalted butter
1/3 cup freshly squeezed lemon juice (2 lemons)
1 lemon sliced into rounds
½ cup dry white wine
Chopped fresh parsley leaves
2 tablespoons drained capers (you can add as many capers as you like)
Place each chicken breast between plastic wrap and pound out with a meat mallet to ¼ inch thick. Sprinkle both sides with salt and pepper.
Mix the flour with some salt and pepper in a shallow plate. Dredge the chicken in the flour to coat lightly. Be sure to keep the dusting of flour light! That is the key to this dish.
Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chicken breasts and cook for about 2-3 minutes on each side, until browned. Remove chicken from the pan and place onto a plate.
For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add the lemon juice, wine, salt and pepper. Boil over high heat until reduced in half, about 2 minutes. Turn the heat down to low and add the remaining 2 tablespoons of butter and the capers. Stir to combine.
Place the chicken breasts back in the pan and toss to coat with sauce. Top the chicken with sliced lemons and cook about 3 more minutes until chicken is fully cooked through.
Garnish the chicken with parsley and serve.
Recipe Adapted from Barefoot Contessa