I love Italian food. But I don’t love the way pasta makes me look in a bathing suit! Too much of a good thing….
Anyway, that prompted me to look for some alternatives to pasta. I wanted to find great Italian dishes that could be done on the lighter side. That is where easy Chicken Piccata comes in. It is light and delicious.
Easy Chicken Piccata
2 boneless skinless chicken breasts, butterflied and then cut in half
salt & freshly ground black pepper
1 egg and some water– for dredging
1 C. each all-purpose flour and seasoned Italian bread crumbs, for dredging – mixed together
4 tablespoons butter
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
Heat 2 Tbsp of EVOO and 2 Tbsp of butter over medium heat. Salt and pepper the chicken to taste. Dredge the chicken through the egg and then the flour and breadcrumb mixture. Brown the chicken in the olive oil, about 3 minutes per side. You may have to do this in batches. Add the last Tbsp of oil to the pan as needed. Continue cooking the chicken in the oven at 350 degrees while you prepare the sauce.
For the sauce…. after you have browned all the chicken, deglaze the pan with the white wine, scraping up all the browned bits. Then add the lemon juice and the chicken stock. Bring to a boil and add the capers. Reduce the heat and add the other 2 Tbsp of butter. Allow them to melt, mix the sauce well.
Add the chicken to the pan with the sauce. Thoroughly coat the chicken and serve.
