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.