I decided to treat myself to one of my favorite foods in the entire world tonight – Chicken Piccata. There aren’t too many recipes that combine as many of my favorite things (lemon, capers, and butter in this case), and it’s actually a fairly quick and simple process.
- 1 lb thin-sliced chicken breasts
- 1 egg, beaten
- 1/2 cup flour
- 2 tablespoons grated parmesan or romano cheese
- olive oil
- 1/2 cup white wine
- 1/2 cup chicken stock
- juice of 1 lemon
- 2 tablespoons capers
- 2 tablespoons butter
1. Heat olive oil on medium-high in a large skillet. Beat egg in a small bowl, then mix flour and cheese in a separate bowl. Coat chicken in egg then flour and saute in the hot oil until golden and crisp, a few minutes on each side. Be careful not to crowd the pan, cooking the chicken 2-3 pieces at a time. As they are done, move chicken breasts to a platter and cover with foil.
2. Once all of the chicken is cooked and removed from the pan, add white wine and deglaze, scraping the bottom of the skillet to get the brown bits (that’s the tasty part). Cook the wine on medium high heat for about 3 minutes, then add the chicken stock and continue cooking for another 10-15 minutes, until the liquid reduces a bit.
3. Finally, add the lemon juice, capers and butter and stir until the butter melts. Pour the liquid over the chicken and serve immediately.