Briny, acidic, buttery, beautiful chicken- this is chicken piccata. Piccata is the italian translation of the french word pique, meaning sharp. Here, it refers to the sharp tang of lemon, caper and butter. Traditionally, this dish is served with noodles, polenta or rice, but I greatly enjoy eating it with roasted cauliflower.
This chicken is absolutely delicious and incredibly easy to make. If you don’t have wine, use chicken stock instead. The whole dish will come together in about 15 minutes including prep time and you almost certainly already have the ingredients on hand. Well- what are you waiting for? Go! Cook! And enjoy!
4 tablespoons butter
2 large chicken breasts, cut in half
3/4 cup dry white wine
2 tablespoons lemon juice
1 lemon sliced into rounds
2 tablespoon capers
salt and pepper
Season the chicken with salt and pepper.
In a large skillet, heat two tablespoons on butter over medium-high heat. Add the breasts to the pan and cook until golden brown on each side.
Remove chicken to a pan and tent with foil.
Meanwhile, reduce the heat to medium and add the wine to the pan, scraping up the fond. Simmer until reduced by half. Add in the capers, lemons, lemon juice and remaining butter and simmer another minute. Add back in the chicken and their juices and cook another minute or two. Remove to a plate and enjoy!
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