Delicious with the chicken the piccata sauce is also really good with fish.
Ingredients:
4 skinless, boneless chicken breast halves
1/3 cup all-purpose flour for dredging
3 tbsp. grated parmesan cheese
2 tbsp. olive oil
1 tablespoon capers, drained
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped
1/4 cup water
3 tbsp. unsalted butter
Preparation
Cut the chicken breast halves horizontally. Place chicken breasts between 2 layers of plastic wrap and pound them with a meat hammer to 1/3 inch thickness.
Mix together the salt, pepper, parmesan cheese and flour. Rinse the chicken pieces under water and dredge lightly in the flour mixture. Shake off any excess.
In a skillet, heat olive oil and 2 tbsp. butter over medium-high heat. Put the chicken pieces in the pan and reduce heat to medium. Cook each side about 4 minutes until well browned and remove the chicken from the pan.
Still in the same pan add the white wine, capers and lemon juice. Scrape any browned bits from the bottom of the pan with a wooden spoon and reduce the sauce by half.
Whisk in the remaining tbsp. butter. Put back the chicken to the pan until well heated.
Serve with sauce spooned over the top and sprinkle with parsley.
