Chicken Piccata (GF mod included)

This simple recipe is a family favorite. This was the dish that started my love of cooking. This recipe has undergone many alterations in order to get it to where it is now, but it is the one dish my kids request over and over. It cooks fast so it is important to have everything ready before you start cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butterfly the chicken breast so that you get 4 pieces of chicken. Pound each piece so that it is equal in thickness all around. Sprinkle each side with salt and pepper.

Step 2

Dredge each piece of chicken in the flour so it coats both sides. Shake the chicken to remove any excess. There should be only a light coating of flour. Set on a plate to the side until ready to cook.

Step 3

Combine the Lemon juice, chicken stock, and drained capers in a mixing bowl and set to the side.

Step 4

Heat a large skillet over medium high heat and add 4 Tbsp oil and 4 Tbsp of the butter. Allow the butter to melt and as soon as it starts to bubble, add in the chicken and cook it for 2-3 minutes on each side just until it is golden in color. If the pan is not large enough to cook all 4 pieces of chicken at the same time (the chicken should not be crowded or it will not cook properly), then devide the oil and butter and do it in separate batches. When the chicken is browned, remove it from the pan and set to the side.

Step 5

Pour the wine into the skillet and use a whisk to stir and scrape up any bits from the bottom of the pan. Allow the wine to reduce by 1/2 its volume.

Step 6

Add in the stock, lemon juice and capers and cook for 2-3 minutes stirring to ensure it is well combined.

Step 7

Add the chicken and any juices back into the pan, top chicken with sliced lemon, and allow to cook for 3-5 minutes until the chicken is cooked through (165 degrees internal temp).

Step 8

I like to serve this over mashed potatoes but you can serve it over rice or pasta as well. Remove the chicken from the pan and place it over top the potatoes (or other base). Add the parsley (reserve a small amount for garnish) and stir it in. Pour a good spoonful of the sauce over the top of the chicken and potatoes. Top with some grated parmesan cheese, a sprinkle of parsley, and a wedge of lemon.