Recipe: StoneGable Chicken Piccata
This is one of my very favorite recipes~ Chicken cutlets in a lemony caper sauce. YUMMY!
4 half chicken breasts, butterflied and pounded thin
salt and pepper
flour for dredging
2 TBS olive oil
2 TBS butter
1/3 cup freshly squeezed lemon juice
1 lemon sliced
1/2 cup white wine
3 TBS capers, rinsed
2 TBS fresh chopped parsley
Preheat oven to 190 degrees.
Add 1/2 tsp salt and 1/4 tsp pepper to 1/2 cup flour. Put flour on a plate. Pat pounded chicken dry with a paper towel.
Heat 1 TBS olive oil and 1 TBS butter in a large skillet over medium heat. Add 2 pounded chicken breasts in the pan and cook for 3-5 minutes. When they are browned, turn and cook on the other side for another 3 minutes. Remove chicken to a plate. Add the remaining oil and butter in the skillet and heat. Cook the last 2 chicken breasts and remove the chicken to the plate when it is done.
To make the sauce, add lemon juice, wine and capers. Let the liquid come to a boil and scrape up the brown bits. Lower heat to a simmer. Reduce by half. Season to taste. Return the chicken to the pan.