Chicken Piccata
4 skinless, boneless chicken breasts (about 6 ounces each)
2 tablespoons grated Parmesan cheese
1/3 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons olive oil
4 tablespoons butter, divided
1/2 cup dry white wine or chicken broth
3 tablespoons lemon juice
1/4 cup capers
1/4 cup fresh chopped parsley
4 thin slices of lemon (optional)
Pound the chicken breasts to 1/4 inch thickness. If the breast pieces you are working with are large, you may want to cut them each into two pieces horizontally before pounding.
Mix the flour, salt, pepper, and grated Parmesan in a shallow dish or pan. Rinse the chicken pieces in water then dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium high heat. Add the chicken pieces. Do not crowd the pan. Cook about 3 minutes per side, until tender and opaque. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the wine or chicken broth, lemon juice, and capers to the pan. Scrape up the browned bits in the bottom of the pan with a spatula. Simmer until the sauce is reduced by half then whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Garnish with a twisted lemon slice if desired.
Makes 4 servings.
