Lemony Chicken Piccata
LEMONY CHICKEN PICCATA
Serves 4
When life gives you lemons, add butter . . . and a touch of wine! That always helps! I mean, what’s not to love about a lightly fried chicken cutlet covered in a lemon butter sauce? This piccata is perfect as is but great served over pasta or rice. And if you’re looking to get extra saucy, just add extra butter and lemon juice.
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1/2 cup all-purpose flour
1 1/2 pounds thinly sliced chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil3 tablespoons butter, divided
2 lemons, divided
1/4 cup white wine
2 tablespoons capers, divided
1/8 cup chopped fresh parsley
1 Cook pasta according to package instructions. Drain and set aside.
2 Add flour to a plate. Pat chicken dry with paper towel, season each side with salt and pepper, then coat each side in flour.
3 Heat oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot. Add chicken to the pan. (You may have to do this in batches so they aren’t overcrowded.) Cook for 5 minutes or until the outside is crispy and golden brown. Flip and repeat on other side for 3–5 minutes, or until chicken is cooked through. Set aside chicken and keep warm.
4 Turn heat down to low. Add 1 tablespoon butter, the juice from 1 lemon, the white wine, and 1 tablespoon capers; simmer until heated through.
5 Return pasta to its pot; add 1 tablespoon butter and salt and pepper to taste.
6 Add chicken back to the pan and spoon sauce over the top. Add pasta to the sauce and chicken mixture in portions so it’s enough to sop up the sauce nicely.
7 Top with the remaining capers and chopped parsley; serve with sliced lemon.
