Chicken Piccata

A simple and quick to prepare chicken dish.

Ingredients

2-4 boneless, skinless chicken breast halves

2 tbs grated Parmesan cheese

1/3 cup flour

Salt and pepper

4 tbs olive oil

4 tbs butter

1/2 cup chicken stock or dry white wine

3 tbs lemon juice

 2 diced garlic cloves

 1 diced onion

1/4 cup brined capers

1/4 cup fresh chopped parsley

 

Method

Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them into smaller pieces. The pieces need to be fairly thin.

 

Mix together the flour, salt, pepper, and grated Parmesan. Dredge them thoroughly in the flour mixture, until well coated.

Heat oil and 2 tablespoons of the butter in a frypan on medium high heat. Saute the garlic and onion and reserve. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and  cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Deglaze with the chicken stock (or white wine), lemon juice, and capers to the pan.   Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. return the garlic and onion to the pan.  Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley and serve with mashed potato or fresh crusty bread.