In the midst of compiling recipes for a cookbook, I pay attention when my husband says, “this just made it into the top 10” while eating dinner. It’s not a new recipe, but rather than making do with I had on-hand to pull it together, we made a trip to the store for fresh ingredients. I had to agree—it was the best Chicken Piccata I had ever made.
Fresh ingredients prove worth the trip.
No jars of prepared garlic or bottled lemon juice this time; fresh lemon, garlic, capers, and tender chicken create a memorable, classic Italian dish. Everyone knows fresh is best, but when it bumps an ole stand-by into the top 10, there is no better confirmation.
This same recipe is perfect for veal too—check out this post on Instagram.
- 4 chicken breast cutlets , or 2 boneless-skinless chicken breasts halved lengthwise
- 4 tablespoons extra virgin olive oil , divided
- 1/4 cup flour
- 1/2 cup finely chopped sweet onion
- 1/3 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers , drained
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
- 1/4 cup Parmesan cheese
- sea salt & pepper
- Season cutlets with salt and pepper then dust with enough flour to leave a fine coating. Add 2 tablespoons of olive oil to a skillet over med heat. Cook cutlets 2 minutes on each side until lightly browned. Transfer cutlets to a plate and reduce heat to medium-low.
- Add 2 tablespoons of olive oil to the skillet with the onion, season with salt and pepper, and cook until onion translucent and begins to brown at the edges, about 5 minutes.
- Add wine and garlic to the pan and stir while simmering, until garlic is fragrant, about 2 minutes.
- Add broth, lemon juice, and capers and bring to a steady simmer. Return cutlets to pan for 1-2 minutes. Add the butter and once the butter melts, serve immediately.
- Serve cutlets with sauce, garnished with fresh parsley and grated Parmesan.
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