This Italian dish is the perfect comfort food served with a lemon-butter sauce and capers. If I’m making this for a dinner party, I prepare the chicken a couple hours ahead of time, and reheat it in a warm oven while making the sauce. The recipe suggests serving it over angel hair pasta, but chicken piccata is also delicious on its it own.
4 boneless skinless chicken breast halves
3 tablespoons softened butter
1 1/2 Tablespoons all purpose flour
Additional all purpose flour (about 1 cup)
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup drained capers
1/4 cup fresh chopped parsley
Place chicken halves between 2 larger sheets of plastic wrap. Using a meat pounder, lightly pound the chicken to 1/4” thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons of flour in a small bowl until smooth. Place Additional flour into a shallow baking dish. Dip chicken into flour to coat; shake off excess.
In a large skillet heat 2 tablespoons of oil. Add chicken breasts to hot skillet and cook until golden and throughly cooked. This may need to be done in batches in order to not overcrowd the pan. Transfer chicken to a platter to rest ; tent with foil to keep warm.
Bring wine, Lemon juice, and broth to a boil in a skillet over medium- high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly. About 2 minutes. Stir in capers, parsley and remaining 2 tablespoons of butter. Season to taste with salt and pepper. Pour sauce over chicken and serve. Serve alongside angle hair pasta.