Chicken Piccata
Serves 4 to 6
Note: This recipe was one of our favorite dishes growing up. Lovingly referred to as "pounded chicken", my sister and I would often request this dish for special occasions as a tasty treat. We are both obsessed with the caper topping, so this version has more topping than one would normally find in a restaurant.
Ingredients:
1 small yellow onion, peeled and chopped
2 cloves garlic, crushed
4 green onions, chopped
8 chicken breasts, boneless and skinless
2 tablespoons olive oil
flour
salt
pepper
butter
2+ tablespoons dry sherry
2 tablespoons fresh lemon juice
2 tablespoons capers, chopped
2 tablespoons chicken stock (optional)
8 thin lemon slices
2 teaspoons chopped parsley
Add olive oil to a hot pan. Sauté the yellow onion, garlic, and green onions just until tender. Remove from the pan, and set aside.
Start with 1/2 cup flour in a flat dish or large plate and add salt and pepper. Place the chicken breasts in a clean plastic bag and pound them flat with a meat pounder (or rubber mallet), one at a time. Dip the chicken slices into the flour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes or less per side. Remove chicken and add the sautéed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock. Add chicken slices again.
Garnish with thin slices of lemon and the chopped parsley.