Chicken Piccata
The key to the sauce is to let the wine and lemon juice boil long enough to reduce it to a thickened liquid. You’ll know it’s ready to be enriched with the butter when a spoon dragged across the surface of the pan leaves a line that takes a couple of seconds to close back up.
This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.
4 Servings
PrintIngredients
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless chicken breasts, pounded to an even thickness
1 tablespoon olive oil
1/2 cup white wine
4 teaspoons lemon juice
1-2 tablespoons butter
2 tablespoons capers
Directions
- Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160° F. Remove from pan.
- Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
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