Chicken Piccata (Lemon Chicken with Capers)
Prep: 10 min 3 servings
Originally from recipetineats.com
Instructions
- 1Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- 2Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- 3Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- 4Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
- 5Place 3 pieces of chicken in the skillet. Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.
- 6Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
- 7Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes.
- 8Add lemon and simmer 1 minute.
- 9Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
- 10Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!