Chicken piccata, with its bright lemony sauce, is one of our easiest go to recipes. The actual process to make it goes very quickly, so I always make sure to have all the ingredients fully prepped and waiting in little bowls before I begin cooking.
To that end, I squeezed two small lemons and added them to a measuring cup with some white wine. I drained and measured my capers and put them in a little bowl and added the minced parsley. Next I placed a plate next to the stove with some flour seasoned with salt and pepper for dredging the chicken. Once I was all set up, I tackled the chicken itself.
Butterflying and pounding the chicken breasts ensures they will cook evenly and the flour dredge helps thicken the sauce.
The first step was to butterfly and pound the chicken breasts. To butterfly a boneless chicken breast, you hold the knife horizontally and slice through the thickest part of the breast. Then you open the flap you have created and lay the chicken on a piece of wax paper. Place another piece of wax paper on top and then pound the breast out with the smooth side of a hand held meat tenderizer.
This process leaves a thin, but very large sized piece of chicken that I cut in half for ease of cooking. From that point until the meal is on the table is only about ten minutes, so I made sure my side dishes of a Greek salad, sautéed beet greens and roasted asparagus were also prepped ahead.
Cook chicken over medium high heat to create a nice brown crust without overcooking the meat.
Some nights like this one we skip carbs and just eat two vegetables, but this dish is also wonderful with a side of rice, orzo or bread to soak up that lovely lemony sauce.