Chicken Piccata
 
Prep time
Cook time
Total time
 
Chicken Piccata is a classic Italian dish that combines deliciously thin sliced chicken breasts with the tartness of lemon and the saltiness of capers. Divine all the way around. And the best part - fast and easy!
Author:
Serves: 4
Ingredients
  • 2 Boneless, skinless chicken breast filets
  • 1 large Sweet onion, peeled and chopped
  • 2 clove Garlic, minced
  • 2 tablespoon Extra-virgin olive oil
  • ½ cup All-purpose Flour
  • 2 tablespoon Butter
  • ½ cup Dry Sherry
  • 2 Lemons
  • 2 tablespoon Capers
  • 1 cup Chicken Broth
  • 2 tablespoon Italian parsley, finely chopped
  • Kosher Salt to taste
Instructions
  1. Squeese the juice out of one of the lemons and set juice aside. From the other lemon, slice four very thin slices from the center (widest part), and set those aside too. If using lemon juice from concentrate, use approx. ¼ cup
  2. Filet each chicken breast and then cut in half giving you 4 pieces of chicken. Using a ziploc bag (or a couple pieces of plastic wrap) place the chicken breast filets in the plastic. Using a meat mallet, rolling pin, or similar object, flatten the chicken breast between the layers of plastic until they are about ¼ inch thick. (If you have a particularly thick chicken breast you can slice in half first to give you two thin pieces.)
  3. Heat a heavy-bottomed saute' pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds. Add the onion and garlic to the pan and saute' until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
  4. Add the butter to the pan and let it heat until it turns foamy. In a shallow baking dish or plate, combine the flour and salt. Dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time to the hot pan. Cook 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
  5. Add the chicken broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through. Return the chicken to the pan. Bring the liquid to a boil, then lower it to a simmer and cook for about 3 to 5 minutes or until the mixture has reduced by about ⅓. Add the chopped parsley just at the end of cooking.
  6. With a pair of tongs, remove the chicken breasts and place them. Adjust the seasoning on the sauce with kosher salt and lemon juice. Sauce the chicken breasts generously, and top each portion with a lemon slice. Serve immediately.
Notes
(1)  Any dry white wine, such as vermouth, chablis, or chardonnay, may be substituted for the sherry.

(2) Lemon juice from concentrate may be used in place of fresh lemons.  One lemon equals about ¼ cup juice.  Just season to taste.
Recipe by Pray Cook Blog at https://praycookblog.com/my-favorite-chicken-piccata/