Easy Chicken Piccata

Perdue

4 chicken breasts

2 Tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ cup all-purpose flour

1 cup white wine

½ cup chicken stock

2 lemons, one juiced, one thinly sliced for garnish

2 tbsp brined capers, rinsed and dried

2 Tbsp unsalted butter

4 Tbsp chopped parsley

Step 1 SAUTE: Heat the oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Saute chicken breasts 2 to 3 minutes per side, until chicken is browned.

I used chicken thighs to save money.

Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.

Step 2 SAUCE: To the same skillet add white wine and bring to a boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.

Step 3 SERVE: Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. 

Lemon and butter together forever.

Pour sauce over chicken and garnish with lemon slices.

TIP: For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.

Behold! (We ate it with some nice garlic bread to sop up the sauce.)

My Rating: 5/5 "Piccata is one of my favorite dishes and this one is really well done. Wonderful balance of acid and base. Attractive presentation, too! Don't waste a drop of that sauce!"