Chicken Piccata

A great-go-to chicken recipe that makes for a fast and delicious meal.

Ingredients:

• 4 thin chicken cutlets (butterfly two breasts)

• 6 tablespoons of butter

• 4 tablespoons Olive Oil

• Salt and pepper

• Flour for dredging

• 1/2 cup sauvignon blanc or a dry white wine (Emmolo Sauvignon out of Napa is one of my favorites to drink - so I almost always use this)

• 1/2 cup chicken broth

• Juice of half a lemon (if you prefer more lemon flavor use entire lemon)

• Brined capers (a handful - about 1/4 cup rinsed)

• Parsley for garnish

Directions:

1. Butterfly your chicken breasts so you have 4 thin slices. I then put the chicken under wax paper and flatten them more with my rolling pin.

2. Season the chicken on both sides with salt and pepper. Then dredge in flour until all pieces are coated.

3. Grab a pan with sides - if you don't have a pan large enough to fit all the chicken - do two batches. Add 2 tablespoons of butter and 2 tablespoons of olive oil to the pan on medium-high heat until lightly sizzling.

4. Add the chicken in - and cook for 3 minutes on the first side undisturbed. Once golden brown flip and cook another 3 minutes.

5. After the 6 minutes - remove the chicken from the pan to a plate.

6. 'Repeat' - add the 2 tbsp butter and olive oil to the pan and repeat the process with the rest of the chicken - then again take the chicken out and put aside.

7. Lower the heat just a tad and add the lemon juice and the squeezed lemon half into the pan with the 1/2 cup of wine, broth and capers and scrape the bottom of the pan to get the brown bits up. I like to add a little more salt and pepper to the sauce at this stage as well.

8. Add all the chicken (and drippings if any) back into the pan and lightly simmer for about 5 minutes - allowing the sauce to thicken up.

9. After about 5 minutes - finish the sauce off with the last 2 tablespoons of butter - it makes the sauce rich and creamy - don't skip!

10. Garnish with Parsley and serve!

Notes: I love serving this along side Spaghetti Aglio E Olio!

XOXO, Chef Em