Makes 4 Servings Chicken Piccata
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- salt and fresh ground black pepper as needed
- all-purpose flour for dredging
- 4 tablespoons olive oil
- 2 tablespoons capers, drained (tip: for more intense flavor, mince 2 teaspoons of the capers, leaving the rest whole)
- 2/3 cup white wine
- juice from 2 lemons (about 1/3 cup)
- 1/3 cup chicken broth, or water
- 6 tablespoons cold unsalted butter, cut in 1/4-in slices
- 1/4 cup fresh Italian parsley, chopped
Add the olive oil to a large skillet, and place over medium high heat. When the oil is hot, add chicken and cook for about 4 minutes per side, or until browned and just cooked through. Remove to a plate, cover loosely with foil and reserve.
Add the capers and wine to the skillet. Turn heat up to high, and boil for 2-3 minutes, or until the wine has reduced by about half. Be sure to use a spoon or spatula to scrape the caramelized bits from the bottom of the pan.
Add the lemon juice and chicken broth, and bring to a boil. Cook for 1 minute, reduce heat to low, and add the chicken back into the pan. Toss the chicken in the sauce for a few minutes until heated through.
Remove chicken to a warm serving platter. Add the butter and parsley to the skillet, and whisk for 1 minute, or until the butter emulsifies into the sauce. Check the seasoning, and spoon the hot sauce over the chicken; serve immediately.