Tonights dinner was delicious!! We haven’t made chicken piccata since a few years ago when we were dating. It is a fairly straight forward and simple recipe. I have to admit that Forrest did most of the cooking tonight…he is pretty awesome 🙂 I especially love the lemon flavor added to this dish. How do you like capers? I was skeptical at first, but as it turned out, I enjoyed them!
The good news about this meal is that we literally only had to buy the chicken, (which we were already buying for the rest of the weeks meals). We love that Wegmans sells packs of eight large chicken breasts for 11 dollars. You can’t beat that! It is so many meals!! And the only reason we made three chicken breasts tonight is so we could both have a lunch for tomorrow.
2 tbsp fresh parsley
3 chicken breasts
1/4 cup whole wheat flour
1 tbsp kerrygold butter
1 tbsp olive oil
1/3 cup white wine
1/4 cup lemon juice
2 tbsp capers
2 tsp garlic, minced
1/4 tsp salt
1/4 tsp pepper
1. Wash and trim (if necessary) your chicken breasts. Pound the chicken with a mallet or meat tenderizer until it is very flat.
2. Put the flour in a shallow mixing bowl, and fully coat (dredge) the chicken in the flour.
3. Place a skillet on medium-high heat and add the olive oil and butter. Add the chicken in and cook on each side for about 3-4 minutes (or until brown- see picture below). Once fully cooked, remove chicken from the skillet and cover in tinfoil to keep warm.
4. In the same skillet (do not clean!), add the white wine, garlic, lemon juice, and capers. Cook at a simmer for 2-3 minutes. Add the salt and pepper.
5. Drizzle this sauce over your chicken and sprinkle with fresh parsley.
6. We served ours over angel hair pasta.