Easy chicken piccata

Chicken piccata is one of our favorite recipes. This is also a recipe that we never seem to make the same way twice because neither of us ever remembers to save the recipe. We always have to do a Google search for chicken piccata every time we make it, so I decided, here and now, to put it on the blog where I can reference it for the future - and share with you! It's an adaptation of this recipe here.

You begin by seasoning chicken breasts with salt and pepper and dredging lightly in flour. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. We ran out of butter (#wifetobefail), so we only used about 1 tablespoon and made up the difference with Tuscan herb olive oil from Palmetto Olive Oil Company here in town. When the butter and oil start to sizzle, place chicken breasts in pan and cook for three minutes. When that side is browned, flip and cook the other side for 3 minutes.

Once the chicken is browned, remove from pan and place on a wire cookie rack to cool (without getting soggy!). Remove pan from heat. Add lemon juice, white wine (or chicken stock, if you're boring), and capers. We also added a teensy bit more of butter and oil. Return pan to stove and scrap to get all the browned bits up.

Let simmer for a little bit, tasting as you go to see if it needs anything extra. Add a bit of salt and pepper for flavor. Return the chicken to the pan and simmer in the sauce for 5 minutes. Remove chicken to platter, and serve with sauce on top.

I really like acidic, vinegar-y things, and this meal delivers. This is one of the most flavorful dishes I've made. The lemon, the wine, the capers...it's so NOT bland, which is a common problem with some chicken dishes. The sauce just explodes in your mouth. We served this with a bit of Barilla Plus angel hair pasta and roasted asparagus on the side. It's an easy, delicious weeknight meal that rivals some restaurants I've been to. Plus, it's a light meal that's perfect for spring. Check it out, and enjoy!

Basic chicken piccata

Ingredients:
Desired number of chicken breasts
Sea salt and freshly cracked ground black pepper
All-purpose flour
6 tablespoons unsalted butter (we did it with WAY less)
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice (we probably used more)
1/2 cup white wine (or chicken stock)
1/4 cup brined capers (we just eyeballed this)

Directions:
Season chicken with salt and pepper, and dredge in flour. Shake off excess.
In a large skillet over medium-high heat, melt 2 tablespoons butter with 3 tablespoons olive oil.
When it starts to sizzle, add chicken and cook for three minutes.
When chicken is browned, flip and cook other side for three minutes.
Remove chicken to wire rack to cool.
Add lemon juice, wine, and capers to the pan. Return to stove and bring to a boil.
Check for seasoning as you cook.
Return chicken to pan, and simmer for 5 minutes.
Plate the chicken, and spoon sauce on top.
Devour and enjoy!