Chicken piccata is, hands down, one of my most favorite chicken dishes…. ever! I love ordering it when we go out to eat at an Italian restaurant and I love making it at home. It is honestly so simple to prepare!!
It has such a light, lemony, robust, satisfying flavor! Served over pasta, it just sticks to your ribs and leaves you feeling nourished but not glutinous.
Ingredients:
- 2 large skinless, boneless chicken breasts
- 1/2 cup flour
- salt & pepper to taste
- 4 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup white wine of your choice
- 1 tbsp drained, whole capers
- juice from 1 fresh lemon
- lemon slices for garnish
Directions:
- Cut the chicken into manageable cutlet sizes (I got 5 pieces out of my 2 breasts) and pound each piece between 2 pieces of parchment paper or wax paper.
- Dredge the pounded chicken in the flour and season with salt & pepper.
- Heat the butter and oil in a large skillet over medium-high heat. Brown the chicken, about 4 minutes on each side. You may need to cook the chicken in a few batches, as I did.
- Remove chicken from the hot skillet and reduce heat to medium- low.
- Begin making the piccata sauce by sauteing the garlic. You may need to add a little more butter and oil at this point. Add the wine to deglaze the pan. Simmer on low so the alcohol burns off. Scrap the flour and chicken bits from the bottom of the skillet. Add the capers to the pan.
- Return chicken to skillet and simmer for about 2 minutes. Remove from heat and squeeze lemon juice into sauce.
- Serve over angel hair pasta and garnish with fresh cut lemon slices.
I hope you enjoy this hearty comfort food as much as I always do! Make it for your family and let me know how much they loved it!
Bon appetit
Rachel
Tampa Food Mom 