Chicken Piccata
One of my favorite quick weeknight dishes is Piccata. It is an easy one skillet meal that is packed with bold flavor. While this recipe uses chicken breasts, it is amazing prepared with salmon, halibut, shrimp, or veal. For a vegetarian version, slice cauliflower into steaks or use whole Portobello mushroom caps.
Ingredients
Instructions
Main Dish
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Pound chicken between two pieces of plastic wrap until 14-inch thick. (Do not pound if using fish).
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Cut into three pieces. Season with salt and pepper. Dust with flour shaking off excess.
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In a non-reactive skillet, heat butter and olive oil on medium heat. Swirl the pan to mix together.
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Add as many chicken pieces as will fit in the pan, avoid overcrowding. Cook on each side for two minutes.
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Remove chicken and set aside on a plate, cover with foil. Finish cooking the remaining pieces and set aside.
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Add wine and scrape the pan to loosen the stuck on bits. Add the chicken stock and reduce by half, about 4-5 minutes.
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Add lemon juice and capers to the pan and cook for 1 minute. Add chicken pieces back to the pan and warm through, about 1 minute per side. You will see the sauce thicken from the flour on the chicken.
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Season with salt and pepper to taste and garnish with parsley. Serve immediately.
Note
Accompaniments: Vegetables and Pasta Noodles, Rice, Lentils, Farro, etc… basically anything that goes well with a sauce!
Kitchen Equipment: Large Skillet, regular metal non reactive skillet is best… if you only have non-stick we can work with that! Meat mallet or saucepan. Spoon or small spatula for stirring and scraping. Plate for serving.