I see you…you’re eating chicken to be healthy, but there’s a part of your soul that screams “give me some breading and some wine, dammit!” Well, this recipe is for you: Chicken Piccata!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup AP flour
- 3-4 tbsp olive oil (the good shit)
- 4 tbsp butter
- 3-4 cloves garlic, minced
- 1/3 cup dry white wine (chardonnay works lovely here)
- 2-3 tbsp lemon juice
- 1/4 cup broth (chicken or vegetable work well)
- 2-3 tbsp capers
- Fresh parsley
- S&P
Steps:
- Use a meat tenderizer (soft side, not spiky side) to pound each chicken breast down to about 1/2-1/4″ thick
- Add the flour to a wide but shallow bowl
- Season each side of the chicken with S&P, then dredge through the flour, being sure to evenly coat on all sides
- Add the olive oil to a medium sized frying pan (large enough to fit both chicken breasts without touching) over medium-high heat
- Once the oil is hot, add the chicken breasts and cook until lightly browned (roughly 3 minutes per side) – try not to turn them over too many times
- Remove the chicken onto a paper-towel lined plate and set aside
- Reduce the heat to medium and add in 2 tbsp of the butter, allowing it to melt completely (but not brown)
- Add the garlic and cook for about 30-45 seconds, until tender but not too brown
- Add in the wine, broth, and lemon juice into the pan and mix well, being sure to scrape up any garlic or browned bits sticking to the bottom of the pan
- Stirring frequently, cook until the liquid is slightly reduced and thickened – about 6-7 minutes
- Once reduced, turn off the heat and add in the last 2 tbsp of butter, stirring again until fully incorporated
- Add in the capers, fresh parsley, and S&P to taste
- Pour the sauce over the chicken and serve and enjoy!
Honey Badger's Kitchen 