Chicken Piccata

Chicken Piccata

4 chicken breasts, boneless and skinless 

2 tbs flour, for dusting chicken (whatever flour you have is fine)

2 tbs olive oil for searing (I prefer extra virgin OO)
1/4 dry white wine (you can substitute chicken broth)
1/2 cup chicken broth

2 tbs garlic, minced

2 tbs lemon juice, freshly squeezed

1 tbs drained capers
1 lemon, sliced thin
1/4 cup chopped flat leaf parsley

salt (I prefer kosher)

Pepper (fresh ground if available)

Place chicken breasts in a ziplock bag and pound with a smooth bottom.  Be carful when pounding, its great for getting out your daily stress, but chicken is delicate.  Pound each breast separately until thin (1/4 inch?) I got about 4 or 5 flattened breast pieces out of the the two breast halves. Season each pounded breast with salt, and pepper. Heat the oil in large skillet over medium-high heat. Dredge the cutlets in flour. Remove the excess flour and sear the chicken in the skillet until brown (about 2-3 minutes per side). Remove the cutlets onto a plate and cover with foil.

Deglaze the skillet with wine, add minced garlic and cook until most of the liquid evaporated about two minutes. Add the lemon juice, capers and chicken broth. Reduce the sauce until it thickens a little, about 5 minutes. Add the lemon slices and keep reducing another minute. Return the chicken cutlets to the pan, making sure that they are coated well with the lemon sauce. Arrange the slices of cooked lemon on top of the cutlets, garnish with parsley.  

Chicken Piccata is excellent served over angel hair pasta.  Prepare pasta and toss with a little olive oil, grated parmesan, parsley. Spoon Piccata sauce, from the pan, over chicken and pasta.