Christy Rost
celebrating home and family

Chicken Piccata

| Christy Rost
  • 2 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3/4 cup chicken broth
  • 1/2 cup white wine
  • 1 lemon, peeled, halved, and sliced thinly
  • 1/3 cup sliced black olives
  • 2 teaspoon 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.

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