Chicken Piccata

Christy Rost


2boneless, skinless chicken breasts
½cup flour
½teaspoon salt
¼teaspoon freshly ground black pepper
1tablespoon olive oil
1tablespoon unsalted butter
¾cup chicken broth
½cup white wine
1lemon, peeled, halved, and sliced thinly
1/3cup sliced black olives
2teaspoon capers, drained and rinsed (optional)

Rinse the chicken breasts and dry on paper towels. Place each chicken breast between sheets of plastic wrap, place on a cutting board, and pound until ½-inch thick; set aside.

Preheat a large skillet over medium heat. While the skillet is heating, stir the flour, salt, and pepper together in a large plate. Dredge each chicken breast in the flour mixture, add olive oil and butter to the skillet, and place the chicken in the skillet. Cook the chicken until golden brown on one side, about 3 minutes, turn it over, and cook 2 to 3 minutes more, or until golden brown.

When the chicken is done, remove the chicken to a serving platter and keep it warm. Deglaze the skillet with chicken broth and wine, stirring well to scrape up brown bits. Add the lemon slices and reduce the mixture by half. Return the chicken breasts to the skillet and stir in the black olives and capers, if desired. Cook chicken breasts 2 minutes more and serve.

Recipe serves 2.

Category: Poultry