This recipe cooks pretty quickly once it goes in the pan, so I recommend having everything prepped and ready to go before you start.
I started with getting the garlic chopped, lemon squeezed, liquids measured, and my chicken butterflied and pounded thin. I also started some penne pasta because that is what I wanted with my chicken piccata.
|Chopping garlic with my favorite knife. I realize this is probably overkill, but it is really a kick-butt knife!|
|Okay, seriously... how good does that lemon look?|
|My poor brutalized chicken. It looks sad, doesn't it?|
Once the sauce is reduced down to about half, stir in the last Tbsp of butter and you are ready to eat!
|Delicious, I tell you.|
Chicken Piccata2 Chicken Breasts, butterflied and pounded thin
1 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic, chopped
1 Lemon, juiced
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbsp Capers
Salt and pepper to taste
1 Tbsp Butter
Heat the oil and butter in a pan on medium heat. Season the chicken breasts with salt and pepper and add to the pan. Brown the chicken on each side, about 3 minutes per side. Add the garlic and saute until fragrant, about one minute. Then add the wine and deglaze the pan. Then add the lemon juice, chicken broth and capers. Reduce the sauce by half. This takes about 5 minutes. Once the sauce is reduced, stir in the last bit of butter and any additional salt and pepper you desire, and you are ready to eat!
This is good served with pasta or rice.