About 10 months ago I began this blog to share my recipes with my daughter, Gina. I wanted to give her the basic, classic recipes she could “go to” when her busy life consumes her days and nights. Quick, familiar recipes that she can expand upon, be creative with and satisfy herself with healthy, good food. I know her freezer is always stocked with boneless chicken breasts until of course; the freezer door is accidentally left open when she and her roommate leave for a weekend….lesson learned.
I previously posted Chicken Francese and here now is Chicken Piccata. Gina is not a lemon lover, but maybe her taste will change as time goes on; in the meantime, just use a little. The quick sauté cooking and lemony sauce makes this chicken so fork tender, lovely to present and yummy to eat.
4 boneless chicken breasts, pounded to 1/4 inch thickness
Kosher salt and pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons rinsed capers
Juice from one lemon juice
1 tablespoon chopped fresh parsley
Combine the flour with the salt and pepper. Lightly coat each chicken breast in flour. In a large skillet, melt 1 tablespoon butter with the olive oil. When oil is hot, add the chicken breasts; do not crowd in the pan to allow for a nice browning. Sauté for 3 minutes or until chicken is browned and easily turned. Continue to sauté on the other side for about 3 minutes and then remove chicken to a serving platter. Pour broth in the skillet and cook over high heat scraping bottom until liquid is slightly reduced and thicken. Add in lemon juice, capers, parsley. Remove from the heat and swirl in the remaining 1 tablespoon of butter. Pour sauce over chicken and serve immediately.