Chicken PiccataServes 4
I made this wonderful dish at my cooking class at Home Cooking NY!
2 tablespoons extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts, sliced in half lengthwise to make thin or pounded
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
1 lemon, thinly sliced
2 garlic cloves, finely minced
¼ cup capers
½ cup white wine
¾ cup chicken broth
2 tablespoons chopped fresh parsley
1. In a large skillet, heat the oil and butter over medium heat. While the oil is heating, season the chicken with salt and pepper, and lightly dredge both sides in flour, patting them gently to achieve the thinnest possible coating of flour.
2. Add half the chicken to the pan and cook until golden browned, about 4 minutes. Turn and brown until cooked through, about 4 minutes more. Transfer the chicken to a plate and repeat with the remaining chicken.
3. To the hot skillet, add 1 tablespoon of butter. When melted, add the lemon slices and cook until golden brown on each side. Add the garlic and cook for 1 minute. Add the capers, wine, and chicken broth and bring the liquid to a boil, scraping up the browned on bits on the bottom of the pan. Boil vigorously until reduced by at least half and the sauce is nicely thickened, about 7 minutes. Return the chicken to the pan and gently warm through. Transfer the chicken to a serving platter, add the remaining tablespoon of butter to the hot sauce and allow to melt gently, swirling the pan until it disappears. Pour the sauce over the chicken and serve, garnished with the chopped parsley.
4. Eat and enjoy!