Chicken Piccata

I'm a big fan of fresh tasting dishes and this one fits that nicely.  The chicken and sauce is nice and light and it pairs well with pasta and a nice salad.  If you are not a fan of capers, you can leave those out (I did to make it more kid friendly).

Printable Recipe

Ingredients:

4 boneless,skinless chicken breasts, butterflied
Salt and freshly ground black pepper
¾ cup all-purpose flour, for dredging
4 tablespoons unsalted butter
¼ cup olive oil
2 lemons (1 juiced, 1 sliced)
1 cup dry white wine
1 cup chicken stock
1 bullion cube

2 tablespoons capers, drained

Directions:

Place pieces of chicken between two pieces of parchment paper and pound until the cutlets are about ¼" thick. Repeat until all the chicken has been pounded thin. Cut the breasts in half to make more reasonable serving sizes.

Place flour in a shallow dish. Season each side of the chicken with salt and pepper and then dredge each cutlet lightly on each side with flour.

Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown cutlets a few at a time for 3-5 minutes on each side until golden brown. Note: You will finish cooking the chicken in the oven so your goal is to just brown the outside, not cook through.  Place the browned chicken on a cookie sheet with a rim, or a 13x9 baking dish. 

Once all chicken has been removed from the skillet, turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Add the lemon juice, chicken stock, bouillon, butter and then, the capers.  Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350°F oven for about 20 minutes.  Serve immediately with pasta.