kI love having a little extra time on Sunday afternoon to cook a nice dinner. I shopped earlier in the day and was planning on making something totally different when I saw the lemons on display and the thought of Chicken Piccata jumped into my head. I love all things citrus and it seemed like the perfect dish to make for Sunday dinner. Give this recipe a try and let me know if you like it.
4 Boneless and skinless chicken breasts cut in half lengthwise and pounded to 1/4 thick
1 cup all-purpose flour
Juice of 2 lemons
1- 3.5 oz. bottle of non-pareil capers (drain the liquid)
3/4 cup chicken broth
1/2 cup white wine
3 sprigs of thyme
1 diced shallot
2 chopped cloves of garlic
6-8 tablespoons of butter
Salt and pepper
1. Season each chicken cutlet with salt and pepper. Dredge each piece of chicken with a light coating of flour.
2. Heat a skillet on medium temperature and add in 2 tablespoons of butter and 2 tablespoons of vegetable oil.
3. Brown the chicken on both side in several batches, so as not to crowd the pan. Remove chicken from the pan and set aside after each cutlet is brown on both sides.
4. When all the chicken has been browned put it aside and begin to make the sauce in the same pan.
5. Add 2 tablespoons of butter to the pan with chopped garlic, the sprigs of thyme, and the chopped shallot. Sauté for 2-3 minutes and then add in lemon juice, chicken broth, white wine, and capers. Stir to combine the liquids.
6. Add the chicken to the sauce with 2 tablespoons of butter. Cook over low heat and bring it up to a simmer and cover the pan and continue to cook for 5-7 more minutes.
Suggested serving: Serve over rice and with roasted vegetables on the side.