One of my favorite Italian dishes … the combo of fresh lemon, white wine and capers in a butter sauce is heaven to me!
- 1 (1 lb.) chicken breasts, boneless skinless
- 2 tbsp. olive oil
- ¾ cup all-purpose flour
- 1 tsp. salt
- 1 tsp. garlic powder
- 2 tsp. black pepper
- ⅓ cup sweet pepper rings, seeded (sub bell peppers OK)
- 6 cherry tomatoes, quartered
- 1½ tbsp. capers with ½ tbsp. brine
- dry white wine
- lemon juice
- zest of one lemon
- butter (no substitute)
- Horizontally slice the chicken breasts into ½ inch thick cutlets. Between sheets of waxed paper, gently pound each chicken cutlet into a ¼ inch thick “paillard.” Finish all pieces and set aside.
- In the mixing bowl, combine the flour, salt, garlic powder, black pepper and lemon zest, whisking together.
- Warm the skillet over medium-high heat, adding the oil to heat just before we bread the chicken. Dredge each paillard in the seasoned flour, shaking off the excess but thoroughly coating.
- Brown the paillards in the oil, turning once, until golden brown and chicken is cooked through, about two to three minutes per side. Remove to a serving platter, looselybcovering with paper towels to keep warm.
- Add the peppers to the pan, swirling to soften, for 30 seconds. Add the quartered cherry tomatoes to the pan, stirring until warmed.
- Immediately put the capers with the brine in the hot pan. Deglaze the pan with a generous squirt of white wine, allowing enough to release the browned bits from the bottom of the skillet, scraped up using the whisk.
- Reduce the heat to medium-low and add about ¼ cup of lemon juice to the pan, swirling around to mix with the capers, vegetables and wine until it begins to simmer.
- Add about 3 tbsp. of butter to the pan, stirring in to melt and thicken. Add more butter, 1 tbsp. at a time as needed, until the piccata sauce is thickened and tan in color.
- Ladle the sauce over the warm chicken breasts on the platter, serving immediately.