Chicken Piccata

Warm weather is on the way everybody! Which means my meals are going to take a lighter turn and are going to bring in all the fresh flavors of spring and summer. Delicious!

One of the flavors I associate with spring is lemon. That tart and bright flavor just exudes sunshine, don't ya think? Chicken piccata is a great classic recipe that is both hearty and lemony. Plus it has capers- and we do love our capers here at our house!

So this recipe was... ok. It was both too lemony and too bland. I made this a couple of weeks ago, but I'm also pretty sure it didn't make a ton of sauce, which wasn't a big deal since I thought it was too tart! That's not to say it was bad... it just needed something more. Maybe garlic- garlic makes everything tastier! We had this with some nice balsamic sauteed zucchini.


Chicken Piccata

• 2-3 Chicken Breasts, sliced in half lengthwise to make very thin
  
• 1/3 C. Flour
  
• Salt & Pepper
  
• 3 Tbsp. Olive Oil
  
• 1/3+ C. White Wine
  
• Juice of 1/2 Large Lemon
  
• 2 Tbsp. Butter
  
• 1+ Tbsp. Capers

1. Be sure your chicken fillets are nice and thin, pounding them thinner if necessary. Rinse the breasts and pat dry with paper towels.
   
2. In a large saute pan, heat the olive oil on medium heat.
   
3. In a bowl, mix together the flour and salt & pepper and then dredge the chicken lightly through the dry mixture.
   
4. Saute the chicken in the hot oil, flipping once to cook to a golden brown finish on both sides. It will not take long to cook as the fillets are thin- about 10 minutes or so!
   
5. Remove the chicken and place somewhere where they can stay warm, such as a toaster oven.
   
6. In the saute pan, add in the wine, lemon juice, and butter. Bring to a very gentle boil, reducing the liquid down. Add in the capers towards the end to heat through.
   
7. Serve chicken with a drizzle of the sauce and a nice veggie side dish and maybe a nice crusty bread or side of noodles.