Recipe

Chicken Piccata

This is a tasty twist on the standard grilled chicken breast, because you'll add some white wine, lemon and capers. You can do the same thing with a white fish like sole or flounder.

ingredients

  • Olive oil to coat the bottom of a skillet or pan
  • 2 boneless skinless chicken cutlets , or regular breasts pounded thin
  • Grind Black Pepper and pinch of Kosher salt
  • 1 Pad Butter
  • 1 Clove Garlic , minced
  • 1/2 Lemon , roughly chopped or sliced
  • 2 Spoons Bottled capers
  • 1 Glass Dry white wine
  • Sprig Flat-leaf parsley , minced

prep / directions

Sprinkle the chicken cutlets with the salt and pepper, then brown over medium heat, about 2-3 minutes each side. Transfer to a separate plate and cover with aluminum foil. Add butter to the pan and sauté the garlic, lemon pieces and capers over medium high heat for about 1 minute. Add wine and cook, scraping up all the brown bits in the bottom of the pan until the liquid is reduced slightly, about 3-4 minutes. Add in the parsley and return the chicken cutlets and juices to the pan. Mix well and heat through, simmering another minute or so. Serve the chicken over buttered angel hair pasta and spoon sauce over all. Buon appetito!

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