Quick and easy. That’s right. Any dish where you pound a piece of meat flat and it cooks in 6 minutes is quick. That’s why if I’m in a hurry and the fam needs some dinner, I’m going with schnitzel or piccata. This version is quick and simple. If you want to go nuts an add cream to your sauce, ok, but it’s not needed.
Chicken Piccata
INGREDIENTS:
- 4 x 6 oz Chicken Breast Halves
- 1/4 cup All Purpose Flour
- 1 TB Butter
- 1 TB Olive Oil
- 1/2 cup Dry White Wine (Pinot Grigio)
- 1/4 cup Lemon Juice (fresh squeezed if possible)
- 2 TB Capers
- 2 tsp Fresh Minced Garlic
- 1/4 tsp salt
- 4 cups hot cooked Spaghetti
- 2 TB chopped fresh Parsley (optional)
DIRECTIONS:
- Pound chicken to 1/2 inch thickness. Salt and pepper both sides. Dredge each side in flour, shake off excess.
- Repeat step 1 if chicken isn’t thin enough (I had to when I realized my chicken could be thinner). I wrapped it back up in plastic wrap, pounded it again, added more salt and pepper and re-dredged.
- Heat butter and oil in large skillet over med-high heat. Cooke 3 minutes on each side or until browned. If pan gets dry add more oil. Cook in batches if necessary. Remove chicken and keep warm.
- Add wine, lemon juice, capers, and garlic. Scrape and loosen brown bits on bottom of pan. Cooke for 2 minutes or until slightly thickened. Add salt and pepper.
- Top the chicken and/or pasta with the pan sauce. Serve with a vegetable.