One of the easiest dishes you could possibly make Chicken Piccata is my go to on a busy day. We enjoyed some roasted veggies on the side and I made some pasta for the kids (I stayed away from the pasta because of all that delicious southern comfort food I had for the last couple of days lol 🤗).
This is a classic Italian dish that has amazing flavors from the lemon, butter and capers. Your taste buds will jump with joy.
6-8 chicken breast cutlets, pounded very thin
Salt and pepper, to taste
Flour, for dredging
5 tablespoons EVOO
2 tablespoons butter
1 1/2 lemons, 1 thinly sliced and 1/2 for juicing
2 cloves of garlic, minced
4 tablespoons capers in brine, rinsed and drained
1/4 cup white wine
1/2 cup chicken stock
1/4 cup flat leaf parsley, finely chopped
Heat 2-3 tablespoons of evoo in a large skillet over medium high heat.
In two separate bowls season chicken and flour with salt and pepper. Shake off excess and place chicken in skillet (don’t over crowd pan) Work in small batches. Brown lightly on each side. Add additional evoo if needed. Transfer chicken to a plate and cover with foil to keep warm.
Next add butter to the same skillet where the chicken was cooked. Add garlic and lemons sauté for a couple of seconds. Now add white wine and capers and deglaze the pan with vermouth or wine. Add chicken stock and parsley. Finally pour sauce all over chicken. Serve with desired side.