A classic Italian dish, this recipe for Chicken Piccata is easy and delicious. Be sure to drink some of the white wine that goes into the sauce!
This is the first home-cooked meal I made for my husband when we first started dating. It was pretty much the only thing I knew how to cook! It must have been decent, or at least he’s very tolerant, because we’re married now. Luckily, I’ve been able to expand my repertoire, although this remains a favourite.
Time: 35 minutes
- 4 skinless boneless chicken breast halves
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons plain flour
- additional plain flour
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup canned low-salt chicken broth
- 1/4 cup drained capers
Place chicken breasts between two large sheets of plastic wrap or baking paper. Using a meat pounder or rolling pin (I use a cricket mallet), lightly pound the chicken to 1/4-inch thickness. Season chicken with salt and pepper.
In a small bowl, mix together one tablespoon of butter and one and a half tablespoons flour; set aside. Place the remaining flour in a shallow baking dish. Coat chicken with flour and shake off the excess.
Heat two tablespoons of oil in a large, heavy frying pan. Fry the chicken breasts until golden brown and cooked through (about three minutes per side). You will probably have to do two at a time here. Transfer chicken to a platter and tent with foil to keep warm.
Over medium-high heat, bring wine, lemon juice and broth to a boil. Whisk in the butter-flour mixture and boil until the sauce thickens, about two minutes.
Stir in capers and the remaining two tablespoons of butter. Season to taste.
Pour sauce over chicken and serve.
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