Weeknight Chicken Piccata

This simple, bright chicken recipe is perfect for whipping something together quickly on a Tuesday night after work.  It comes together in very short order but is extremely tasty and, with a little attention to your sides and plating, can actually be the centerpiece of a very nice dinner.   This is my own personal take on a classic Italian dish.


So without further ado, here are your ingredients to make dinner for two:

  • 2 boneless chicken breasts, about 6 oz. each
  • Kosher salt
  • White pepper
  • Flour for dredging
  • 2 tbsp. olive oil
  • 3-4 thin lemon slices
  • 2 tsp. capers
  • 2 oz. dry white wine
  • 2 tbsp. fresh lemon juice

Use a tenderizing mallet to pound the chicken breasts to a uniform thickness of about 1/2″.  Season with salt and white pepper, then dredge in flour, shaking off the excess.

Heat the oil in a skillet over medium flame.  When the oil is hot, add the chicken and cook for about 2 minutes until lightly browned.  Turn the chicken and continue cooking until done, turning occasionally as needed.  It should take maybe 8-10 minutes to reach an internal temperature of 165°.  Add the lemon slices and capers to the skillet, cook for about 2 minutes to infuse their flavors, then deglaze with the white wine.  Finish by sprinkling on the lemon juice, and you’re ready to plate.

We served ours with sides of pan-fried gnocchi and sautéed red cabbage.  The entire menu came together in the space of about 30 minutes.  It was severely yummy all around, and we munched it down with a big, happy grin on our faces.  I’m sure you will do the same.  Until next time:  Eat well, my friends!



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