Chicken Piccata Recipe

Description:

The Chicken Piccata is a vibrant dish. The chicken breasts are golden brown and tender, glistening with the bright, lemony sauce. Capers add pops of briny green throughout the creamy white sauce. Fresh parsley provides a touch of contrasting color and adds a fresh, herbaceous note. The overall visual impression is one of light yet rich flavor, with the bright yellow of the lemon contrasting beautifully against the golden chicken and the deep green of the parsley. The sauce clings beautifully to the chicken, creating a mouth-watering presentation.

Ingredients:

• - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick slices
• - 1/2 cup all-purpose flour
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon garlic powder
• - 4 tablespoons butter
• - 2 tablespoons olive oil
• - 1/2 cup dry white wine
• - 1/2 cup chicken broth
• - 2 tablespoons lemon juice
• - 2 tablespoons capers, drained
• - 1/4 cup chopped fresh parsley
• - Lemon wedges, for serving

Instructions:

1. 1. Place flour, salt, pepper, and garlic powder in a shallow dish. Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
2. 2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter is melted and foaming, add half of the chicken breasts to the skillet, being careful not to overcrowd. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken breasts.
3. 3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Once melted, add the capers and cook for 30 seconds, stirring constantly, until fragrant.
4. 4. Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Bring to a simmer and cook for 1 minute, allowing the alcohol to cook off slightly.
5. 5. Stir in the chicken broth and lemon juice. Bring the sauce to a gentle simmer.
6. 6. Return the cooked chicken breasts to the skillet. Reduce heat to low, and simmer for 2-3 minutes, allowing the chicken to absorb the sauce.
7. 7. Stir in the chopped fresh parsley.
8. 8. Serve immediately over pasta, rice, or mashed potatoes. Garnish with a lemon wedge.