Chicken Piccata

Chicken Piccata is my go-to dish to make when I have guest over for dinner. All my friends rave over my mom’s recipe, so I try to replicate it when they visit (though it's never quite as good!). Lemon is also a pretty basic flavor, even with picky eaters! You'll need:

1 lb of boneless, skinless chicken breast

4 tbsp of butter

2 tbsp of olive oil

2 lemons, juiced

1 cup chicken broth

1 cup dry white wine

1/4 cup capers

parsley for garnish

salt and pepper to taste

You’ll start by seasoning thinly sliced chicken breast. Salt and pepper both sides and then dredge in flour. This coating will give the chicken a nice layer of flavor and help the sauce thicken.

dredge with flour

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After all the chicken is seasoned and dredged, melt 2 tbsp of butter and 2 tbsp of olive oil in a large non-stick pan. Place the chicken in the pan and cook about 3-4 minutes on each side, depending on thickness. Remove the chicken from the pan, place on a plate or a baking rack and put in the oven on low to keep warm while you make the sauce.

Deglaze the pan the chicken was cooked in by pouring about 1 cup of dry white wine in on medium heat. This will be the base to the sauce and gather all the tiny crumbs from the chicken for flavor. Let the wine simmer for roughly 2 minutes (to cook the alcohol off) before adding the chicken broth and capers to the pan. Next, add the lemon juice and the remaining 2 tbsp of butter. This will give the sauce a glossy look and even more flavor.

After the butter melts, snip some parsley on top for garnish. Add the chicken back into the sauce and let simmer for just a few more minutes to reduce the liquid before serving over angel hair pasta.

I'm a saucy person, so I always like put the pasta in the pan to soak up the sauce in addition to it being on the chicken. Enjoy!