I made this dish having no idea what “piccata” meant. So I decided to look it up, and here’s what wikipedia has to say, “Piccata is a method of preparing food: meat is sliced, coated, sauteed, and served in sauce.” Oh! Now you know a little bit about what you’re signing up for when you make something “piccata.” It’s not one of those meals that’s ridiculously easy and quick, but it’s still very do-able and not too difficult.
The sauce on this chicken is really good. My advice to you, though, is to taste test as you cook. I followed the recipe and then did a taste test and it was a bit too lemony for me so I added more white wine. Then it tasted perfect! It was also really good served over pasta because the noodles really absorbed the sauce.
Source: The Devil’s Punchbowl
2 Chicken Breasts
½ Cup Flour
¼ Cup White Wine (or chicken broth OR both)
½ Lemon, Squeezed
1 TBSP Capers
3 TBSP Butter
Salt & Pepper
Butterfly or pound your chicken breasts so they are flat.
Combine Flour, salt, and pepper. Dredge chicken in flour mixture.
Melt 1 tablespoon of butter with a splash of olive oil in a pan on medium heat and cook chicken until done.
Remove chicken from pan. Melt remaining butter, add lemon, white wine (or chicken broth or both) and a pinch of flour. Scraping the bottom and sides of the pan, stir until desired thickness.
Add capers and chicken, simmer for 5 minutes.