How more succulent but simple a chicken meal can be? Just made with a few ingredients in your kitchen. The tangy lemon, wine, butter and capers sauce takes it all! Italian like the ‘piccata’ sauce with veal, instead I believe that this is a perfect pair: chicken light meat goes so well with lemon zesty flavors!
Many recipes from other great cooks out there, this is mine.
Will you share yours with me?
Ingredients: yield 6 servings
- 6 boneless, skinless, chicken breasts
- 3 Tbsp olive oil
- 2 Tbsp butter
- 1/2 cup or small glass of good quality white wine
- 2 lemons squeezed + 1
- 1/2 to 1 cup cup of chicken broth
- 1/2 cup all purpose flour
- 3 Tbsp of capers
- handful of Italian parsley, chopped
- salt to taste
- fresh cracked ground pepper
How you make it:
- Lay chicken breasts on a work surface between two sheets of plastic wrap and pound them with meat hammer till 1/4 inch thick.
- In a shallow dish, mix flour, cracked pepper and salt, dredge the chicken breasts into flour and coat them well.
- In a large skillet heat, over medium heat, olive oil and 1 tablespoon of butter, add half chicken pieces, so that chicken can brown well on each side about 3 minutes per side, reserve to plate (warm if possible) repeat with other half. When all done, remove chicken from the skillet, reserve covered with foil to keep warm.
- Now add chicken stock, lemon juice, (adjust with one more lemon juice if necessary, sauce should be tangy not too tart) white wine to the skillet, scrap well the bits. Finally add butter, stir, add chicken and capers, let it simmer together 2 minutes, adding some more broth if necessary.
(I always prepare this recipe with a good amount of piccata sauce, that will make it for a side of pasta)
It’s time to serve: Place the chicken breasts on serving plate, pour the sauce over, sprinkle with parsley..