Chicken Piccata
Ingredients:
thinly-sliced chicken breasts
olive oil
butter
flour
salt
pepper
chicken broth
capers
If you can't find thinly-sliced chicken breasts, slice boneless/skinless breasts lengthwise. Place in ziploc and use mallet (or an empty wine bottle, rolling pin, etc) to pound until 1/2" to 1" thick.
Heat enough olive oil to cover the bottom of a skillet over medium heat. Put flour in a mixing bowl. Season with salt and pepper. Coat chicken in flour. Pan fry breasts until browned.
Because you will likely need to do several batches, heat over to 250-300 and transfer cooked chicken to a cookie sheet or plate to keep warm.
After cooking chicken, add butter to skillet. Over medium-low heat, stir butter into remaining oil, making sure to scrape all of the residue left from cooking the chicken. After butter is melted, add chicken broth. Stir. Sauce won't be thick, but will be a nice light brown color.
After warm, add capers and a bit of the liquid. Continue to stir. After warm, add a squeeze of juice from half a lemon.
That's it! I usually serve with broad egg noodles. For a vegetable, my preference is Brussel sprouts or asparagus.
Tired of the “same ole, same ole”, over and over?
Need some cooking inspiration?
Every Friday morning, Fast shares Fast & Easy Recipes and cooking ideas on The BIG Morning Show!
