Chicken Piccata
Chicken Piccata is one of those dishes that sounds all fancy schmancy, but it couldn't be simpler or more delicious. With just a few ingredients, this dish can be made in less than 30 minutes and makes a beautiful presentation. All these things make it a go-to dish for both weeknights and company. I keep it simple by serving it with sautéed green beans or zucchini and, sometimes, roasted potatoes.
Ingredients:
- Two boneless, skinless chicken breasts cut in half horizontally and, optionally, pounded to ¼-inch thickness to ensure they cook quickly and evenly.
- Salt and pepper, to season
- Neutral oil such as avocado oil, to brown the chicken in
- ½ cup white wine
- 3 Tbsp fresh lemon juice
- 2 Tbsp capers
- 2 Tbsp butter
- 1 Tbsp fresh parsley, chopped
Method:
Season the chicken with salt and pepper. Heat a skillet over medium heat, add the oil, and cook the chicken in a single layer until golden, 2-3 minutes per side. The cooking time will vary depending on the thickness of the cutlet. Transfer the chicken to a baking dish and put in a 200°F oven to keep warm.
Pour the wine into the skillet and scrape up any bits while the wine is reducing. Add the lemon juice and capers. Turn off the heat, add the butter, and swirl until it is melted. Pour the sauce over the chicken. Garnish with parsley.
Notes: If you eat dairy free, skip the butter in the sauce. It's an extra bit of luxury that is delicious and traditional, but don't let it keep you from enjoying this dish!
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
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