A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened. It's then seasoned and dredged in flour before being browned on both sides in olive oil. The sauce is made using the pan drippings. Wine, typically white is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with polenta, but sometimes with pasta. I like to serve risotto as a side. It's a quick and very easy to prepare meal.
Lemon Chicken Piccata
3 Boneless chicken breasts - each slice on the long side as thin as you can
2 oz olive oil
4 oz flour
1 Tsp salt
1 Tsp white pepper
2 oz fresh lemon juice
1 whole lemon sliced
2 TBLS fresh chopped parsley
3 TBLS salt free butter
4 oz Pinor Grigio white wine
3 oz chicken stock
1 oz brined capers...drained
In a large skillet add olive oil and heat to medium high heat.
Mix salt & pepper with flour in a brown paper lunch bag. Take your chicken cutlets and toss them in the seasoned flour bag and give it a good shake or two.
Shake off the excess flour and add each floured cutlet to the warmed oil.... Saute for two minutes and turn each over.. then add the capers, chicken stock, butter, lemon slices, juice, white wine and fresh parsley. Allow this to simmer another 5-8 minutes on medium heat.. keeping a constant stir without flipping or tearing the chicken.
Once cooked, plate the chicken cutlets and cover with lemon slices, capers and sauce and serve.
Serve this with risotto or angelhair pasta and a nice garden salad. Enjoy!
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