For today’s installment of Simple Suppers, I bring you chicken piccata, a restaurant-quality Italian classic that is a breeze to make at home. It’s great for family dinners or make it in a larger batch for a dinner party. I like to serve this with a side of lemon pasta (just pasta with lemon, olive oil, Parm, and parsley) and a simple arugula salad.
– 3-4 boneless chicken breasts
– 1 tsp salt
– ½ tsp black pepper
– ½ cup flour
– ¼ cup, grated Parm
– 1 tsp garlic powder
– 3 Tbs olive oil
– 1 Tbs salted butter
– ½ cup dry white wine
– 4 cloves garlic, thinly sliced
– 2 Tbs capers, drained
– 1 cup chicken broth
– 2 Tbs freshly squeezed lemon juice
– 2 Tbs salted butter
– 1/4 cup fresh parsley, chopped
1. Combine the flour, Parm, garlic powder, salt, and pepper on a large plate and set aside.
2. Tenderize each chicken breast by placing in a large ziplok (or between pieces of saran wrap) and use a meat tenderizer (or olive oil bottle which is what I do!) to pound it until it’s super thin, about ¼ inch. Pat each breast dry.
3. Dip each chicken breast in the flour mixture and set aside.
4. Heat butter and olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Place each cooked chicken breast on a plate with paper towel when finished.
5. Wipe down the pan set it over medium heat. Add the wine and garlic. Simmer for about 5 minutes until the wine reduces to about half.
6. Add capers, broth, and lemon juice and stir to combine. This is when your kitchen will start to smell incredible. Be warned!
7. Add the cooked chicken back in and coat it with the sauce, cooking for about 3-5 more minutes on low, until the sauce thickens. Add 2 Tbs of butter and let it melt into the sauce. Spoon it onto the chicken to coat again.
8. Serve with fresh parsley and lemon slices.
Photo by Julia Dags.