Simple, brightened with lemon, and comprised of ingredients I typically have on hand, Chicken Picatta is a great quick-dinner favorite. Paired with roasted potatoes and sauteed spinach, the meal can be ready in about twenty minutes and is impressive enough to satisfy last minute guests.
2 boneless, skinless chicken breasts
salt and pepper, to taste
1 1/2 c. flour (wondra* or cake flour if you have it)
2 Tbs. olive oil
1 c. white wine
6 Tbs. butter, room temperature
1 Tbs. capers
1 Tbs. lemon juice
2 Tbs. parsley, chopped
Place chicken breasts between two pieces of plastic wrap, and pound thin (about a half inch.)
Heat olive oil on medium high. Season chicken breasts with salt and pepper, and dredge lightly in flower. Cook chicken breasts for approximately 4 minutes on each side, and remove to a warm oven.
Deglaze the pan with white wine, and reduce until barely any liquid remains (what’s called ‘au sec.’) Whisk in butter, a tablespoon at a time. Add lemon juice and capers. Distribute sauce between the chicken breasts and top liberally with parsley.
* Cooks like to use Wondra flour and other low-protein flours for dredging because they are less likely to clump! All-purpose flour is fine, though, so don’t let that stop you.