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Chicken Piccata

This restaurant favorite is easy to make at home, and veal can easily be substituted for the chicken. The lemon and briny capers really brighten this dish.

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Yield: 4 servings

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

4 chicken breasts, boneless and skinless
Salt and pepper to taste
All-purpose flour for dredging
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 cup white wine
1 cup chicken stock
1 to 2 Tablespoons lemon juice, freshly squeezed
2 Tablespoons capers
2 Tablespoons fresh parsley, rough chopped
Salt and pepper to taste

Lightly pound the chicken breasts between two sheets of parchment paper or plastic wrap until they are an even thickness. Season with salt and pepper; dredge in flour, shaking off any extra.
Preheat the oven to 200°.
Heat a sauté pan over medium heat and add the butter and olive oil.
Gently sauté the chicken, presentation side down, until golden brown and crisp, 4 to 5 minutes. Flip and repeat. Continue to cook until the chicken is cooked through. Transfer to a platter and cover with foil. Place in the oven to keep warm.
Drain off any fat from the pan and return to medium heat. Deglaze with the wine, scraping free any bits of fond from the bottom of the pan. Add the stock and reduce by half of its original volume.
Finish with lemon juice, capers, parsley, salt and pepper to taste. Pour the sauce over the warm chicken and serve.

Chicken Piccata

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