I love the savory flavor of chicken piccata. I don't know if its the lemon or the garlic or the capers that make me crave it. This is a classic Southern Living recipe. When you look at the it, you will see lots of ingredients listed. However, don't let that put you off. It only takes about 30 minutes to make. Fast, easy, and delicious! Perfect!
Chicken Piccata
4 medium chicken breasts
1/2 cup flour divided
1 tsp salt
2 eggs, beaten
2 tsp olive oil
2 Tbsp butter
2 Tbsp garlic, minced
1/2 cup chicken stock
1/4 cup dry white wine
Juice of 1 large lemon (about 3 Tbsp)
2 Tbsp capers, drained and chopped
1 Tbsp fresh chopped parsley (optional garnish)
Place thawed chicken breasts between 2 pieces of waxed paper and pound with mallet or flat wooden spoon until they are about 1/4 inch thick. In one pie plate place 1/4 cup flour and salt; mix. In another plate, put beaten eggs. One by one, coat chicken in egg, then dredge though flour until all chicken pieces are coated. Heat olive oil in large skillet on medium-high heat; add 1 Tbsp butter. When butter is melted add chicken, cooking approximately 5 minutes or until golden brown. Turn chicken and lower heat to medium. Cook another 4-5 minutes or until juice of pierced chicken is clear. Transfer chicken to warm dish (or place in warming drawer). Lower heat to medium-low and add garlic. Mix stock, wine and lemon juice. Add 1 1/2 Tbsp flour and mix until smooth. Stir mixture into garlic in skillet, scraping down sides to get bits left over from cooking chicken. Heat to a boil, and boil 1 minute. Add capers and remaining 1 Tbsp of butter and cook until slightly thickened. Pour over chicken and garnish with fresh parsley.
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