Easy and quick to make. Impressive to serve. Delicious to eat. A valuable dish to have in your repertoire. That’s my dear husband’s take on his version of Chicken Piccata, the classic Italian American comfort dish, that you can serve with angel hair pasta or rice.
Serves 4 as a main course.
Preparation time: 30 minutes
Ingredients
4 boneless skinless chicken breasts or cutlets, salted and peppered to taste
½ cup all-purpose flour
1 tbsp grated parmigiano cheese
1 tsp lemon zest
2 tbsp olive oil
1 tbsp unsalted butter
For the sauce
¼ cup unsalted butter
1 tbsp all-purpose flour
½ cup white wine
1 cup low sodium chicken broth
2 lemons, one for zesting and juicing and the other for thinly slicing and cutting into half moons
3 tbsp capers drained
3 tbsp chopped fresh parsley
Preparation
- If the chicken breasts are thick, cut crosswise into two pieces.
- Place breasts between sheets of waxed paper and gently pound to about ¼” thickness.
- Lightly season breasts with salt and pepper.
- Zest one of the lemons.
- Juice the lemon you just zested.
- Cut the other lemon into slices and then half-moons.
- Mix flour, grated cheese, and lemon zest in bowl. Dip breasts in mixture, shaking off any excess.
- Heat olive oil and butter in skillet.
- Sauté breasts until golden on both sides. If the pan gets crowded, do in 2-3 batches to avoid crowding.
- Pour off used cooking oil and wipe pan with a paper towel. Add butter and flour and cook over low heat until a light gold roux forms.
- Gradually add wine and whisk into the roux. Allow to simmer for a minute or so to evaporate any alcohol.
- Add chicken broth, lemon juice and capers and simmer until slightly thickened.
- Add parsley and lemon slices and then return chicken breasts to pan along with any juices that may have accumulated. Spoon sauce over breasts and simmer for a minute or so until heated through.
- Garnish with the lemon slices and additional parsley. Serve with rice or angel hair pasta.
— Created by David Matthews for Connect
