Chicken Piccata is one of my son’s favorite dishes. I made it for him over the weekend to celebrate his entry into high school today! I usually double the amount of sauce and toss some linguine in it to serve as a side. It’s delicious and can be made in less than 30 minutes.
- 1 pound chicken cutlets
- 1/2 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 3 tablespoons lemon juice
- 1 1/2 tablespoons capers
1. Reserve 1 teaspoon of flour in a small bowl, and place remaining flour in a shallow dish. Add salt and pepper and stir to combine. Dredge chicken in flour, shake off the access, and set aside.
2. Melt 1 tablespoon butter and one tablespoon of olive oil in a large skillet over medium heat. Add the chicken to the pan cook 4 to 5 minutes on each side until cooked. Remove the chicken from the pan, wrap in foil and keep warm in a 170º oven.
3. Add the garlic, saute stirring it around in the pan for a minute. Pour in the wine, and scrape the pan to loosen the brown bits, cook until the liquid almost evaporates. Add 1/4 cup of the chicken stock and reserved teaspoon of flour, whisk until smooth – cook for a minute to thicken. Add the remaining 1/2 cup chicken stock and bring to a boil. Cook until the liquid is reduced by half – about 5 minutes. Remove from heat and stir in the lemon juice, capers, and remaining 2 tablespoons of butter.
4. Remove chicken from oven arrange on a platter and spoon sauce over the chicken.