I made chicken piccata this past week. Just a hankering. You could substitute veal for chicken or even pork chops which I might do next week. A classic dish that always warms the belly.
- 2 lbs of boneless skinned chicken breasts, thinly sliced
- flour for dredging
- 2 tbsp. unsalted butter
- olive oil
- 1 large shallot thinly sliced
- 1 lemon halved, squeezed for 2-3 tbsp. juice, and then sliced thinly
- 3/4 cup chicken broth
- 4 tsp. drained capers
- salt and pepper
Preheat oven to 350
Dredge the chicken breasts in flour mixed with salt and pepper. Set aside.
In a large skillet melt the butter and add olive oil to cover the bottom of the pan. Working in batches, saute the chicken breasts until golden brown. Set each aside. I put all the chicken on the plate above and set it in the oven until the chicken was cooked through.
Add the shallots and lemon slices to chicken pan until caramelized. Add stock and simmer until reduced in half.
Take the heat down and add in the lemon juice and capers. If you think you need a little more butter, then add some more in but I didn’t.
Pour the sauce over the chicken. Voila. I served simple pasta with shaved Parm, butter and olive oil on the side and a big green salad.