Years ago, I used to make Chicken Piccata at least once a week for dinner. It was my absolute favorite dish, partly because it was a super easy and fast meal to put together when I was short on time, and also because I just loved the flavor. The lemon and white wine sauce combined with sauteed onions and garlic is a match made in culinary heaven. The finishing touch was a spoonful of baby peas sprinkled around the edge of the dish.
The reason I say years ago is that this was the first meal I cooked for my then-future husband. But as it turned out, he didn't like it! Crushed and offended, I wondered if I would be able to transform his beer and Molinari's-pizza-and-wings taste buds and bring him into the world of grown up foods. Fortunately, for him and for me, he did like the next meal I prepared, and the ones after that were well received, too, so I decided to keep him anyway. Even though he didn't like my Chicken Piccata...sigh.
So here we are, 17 years later and I finally decided it was time for Chicken Piccata to again make an appearance on the menu. Not only did my husband approve, but the meal received a thumbs up from the kids, too. It was well worth the wait!
2 Boneless/Skinless Chicken Breasts, butterflied into 4 thin fillets
3/4 cup Flour
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
4 TB Butter
2 TB Olive Oil
1 TB Minced Fresh Garlic
1 medium Onion, thinly sliced
1/3 cup Lemon Juice
1/2 cup Chicken Stock
2 TB Capers
For this dish you will need thin slices of chicken breast. To do this lie the chicken flat on a cutting board and use a very sharp knife to carefully slice horizontally through the middle of the chicken, so you have 4 thin fillets.
In a shallow plate combine the flour, salt and pepper and very lightly dredge the chicken fillets. Set aside.
In a large skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add the onion and garlic to the skillet and saute for about 3 minutes or until tender. Remove the onions to a platter and set aside.
Add 1 tablespoon butter and 1 tablespoon olive oil to the pan. Once the butter is melted and begins to sizzle, add the chicken fillets to the skillet and cook for 3 - 4 minutes or until lightly browned, then turn over and cook for another 3 - 4 minutes. Remove the chicken to a platter and cover with foil to keep warm.
Add the lemon juice, stock and capers to the pan, stirring to loosen any browned bits, and bring to a boil over medium-high heat. Test the sauce to see if you need a bit more salt. (Usually I add about a 1/2 teaspoon of salt at this point.)
Return the chicken pieces and onion to the pan and simmer for 5 minutes. Remove the chicken and onions to a platter and add the remaining 2 tablespoons of butter to the pan. Whisk until the butter is melted and combined, then pour the sauce over the chicken. Top with a sprinkle of parsley and serve over cooked pasta with a side of baby peas. Enjoy!!