Chicken Piccata

Chicken PiccataI’m not sure why this dish makes me think of spring…maybe it’s the bright flavors of the lemon and capers? Not sure, but it’s such a nice, simple dish. I made it last night in celebration of the new season.

2 large chicken breasts (about 1.25 lbs tot.), pounded to 1/4 inches in thickness between 2 sheets of plastic wrap
1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp white wine
1 1/4 Tbsp lemon juice
1 Tbsp drained capers
3 Tbsp chopped fresh parsley

In a 9 X 9 inch baking dish, combine flour, salt and pepper.

Heat oil and butter in a skillet over medium-high heat. Dredge the chicken in the flour mixture, and place in the skillet. Saute 2 minutes on each side, until golden brown. Remove from the skillet.

Add the wine, lemon juice, capers and parsley to the skillet and bring to a boil, then remove from heat after about 1 minute, or until sauce thickens slightly. Season with a bit of additional salt and pepper. Spoon sauce over the chicken. I like to serve with either steamed white or wild rice, and a green vegetable, such as asparagus.

Serves 4.

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6 thoughts on “Chicken Piccata

  1. Anonymous

    one of my favorites, too, Ian! The recipe I have calls for chicken broth instead of the wine, which, if you don’t have any white wine around works great, too! Keep posting–we’re having fun reading your blog! Di

    Reply

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