Thread: Chicken Piccata

Chicken Piccata
2 boneless, skinless chicken breasts
1/3 cup all-purpose flour
salt and pepper to taste
3 tbs finely ground Parmesan cheese
1 tbs unsalted butter
3 tbs dry vermouth or white wine
zest of half a lemon
juice of half a lemon
1/2 cup chicken broth
1 tbs capers
Prep and measure everything out. Moisten chicken breasts, place each breast on one end of a long piece of plastic wrap, fold the wrap over so it's sandwiched, and, using a meat mallet, wine bottle, or heavy sauce pan or skillet, pound to 1/2" thickness. Sprinkle each side of the breasts with salt, pepper, and Parmesan cheese and pat to adhere it to the chicken. Dredge breasts in flour and shake off any excess. Heat a large skillet over medium-high heat and, when hot, add butter and swirl to melt and coat the bottom of the pan. When butter just begins to brown, add chicken breasts. Cook on one side until golden brown, 2 - 3 minutes. Turn breasts over and cook the other side for 2 - 3 minutes. Place breasts on a plate and cover with foil.
Add vermouth or white wine and lemon juice to skillet. Reduce, scraping up browned bits, until you only have about a tablespoon of sauce. Add capers and chicken broth and reduce by half. Season with salt to taste and pour over breasts. 2 servings