Thin pieces of chicken breasts, dipped in flour and cooked in oil and butter with a pan sauce made of capers, garlic, white wine and lemon juice. This Chicken Piccata has become a family favorite over the years, rivaled only by chicken cutlets that are breaded with a mixture of bread crumbs, herbs and Parmesan.
These are simpler and lighter, yet still a nice comfort food on a cold night. They go great with mashed potatoes to soak up any leftover pan sauce or with a simple pasta. Last night I served them with olio e aglio (garlic and oil) sauce on thin spaghetti and garlic bread. You can also make this with pork cutlets.
- 2 boneless skinless chicken breasts, cut into thin pieces or pounded until thin
- 1/4 cup of flour
- salt and pepper to taste
- 2 Tablespoons oil
- 2 Tablespoons butter
- 1/2 cup white wine or chicken broth or a mixture of both
- 1 clove garlic, minced
- 1 Tablespoon capers, drained
- 2 Tablespoons lemon juice or more to taste
- 1 Tablespoon butter optional
- chopped fresh parsley
- You can slice the chicken breasts horizontally into thin pieces or pound them with a mallet.
- Heat the oil and butter over medium heat in a large skillet while you dredge the chicken pieces in flour, then salt and pepper them.
- Cook the chicken 3-4 minutes per side until cooked through.
- Remove the chicken from the pan and add the garlic, cooking and stirring a minute or so until softened.
- Add the wine and/or broth and cook a few minutes until the sauce is thickened, then add the lemon juice and capers and heat through.
- Return the chicken to the pan and warm up. Sprinkle with the fresh parsley.