My husband and I were invited to dinner in the home of good friends from our church a few months ago. We had a wonderful time visiting and then we were treated to a delicious Chicken Piccata dinner (I got to help my friend Sandy a bit in the kitchen—but SHE did 99% of the “work”).
I had never eaten Chicken Piccata before, so I was incredibly surprised how easy to make (as well as how light and delicious) the chicken was, thanks to the subtle flavors of lemons, capers and white wine. A great meal and great conversation with dearly loved friends…what more could we ask for? We are so blessed with the friends in our lives…truly a gift from God.
Well, needless to say… I left their home that evening clutching the recipe in hand (can you see me smiling?). I’ve made this recipe several times since then, but keep forgetting to take a photo. Soooo… I included a photo of the delicious Chicken Piccata my friend Sandy made the evening we joined them for dinner… I guess it counts if I sliced some lemons, gave it a little stir, took the picture, and ate the chicken, right?
Recipe Adapted from: http://www.CuisineAtHome.com
- 4 chicken cutlets (4 chicken breasts, pounded flat between pieces of plastic wrap)
- 2-3 Tablespoons all-purpose flour (for dredging chicken)
- Salt and Pepper (to season chicken cutlets with)
- 6 Tablespoons vegetable oil
- ¾ cup dry white wine
- 3 teaspoons garlic, minced
- 1½ cups chicken broth
- 6 Tablespoons fresh lemon juice
- 6 Tablespoons capers, drained
- 2 Tablespoons unsalted butter
- Fresh lemon slices
- Chopped fresh parsley for garnish
- Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
- Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
- Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
- De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
- Add the broth, lemon juice and capers to the skillet.
- Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
- Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
- Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.