This recipe is really easy to put together, uses ingredients that might be in your pantry (they're in mine), and is on the table in a mere thirty minutes of less. I served ours over Ronzoni Thin Spaghetti with a Caesar salad with homemade croutons. A glass of cab on the side, made the meal complete!
Chicken Piccata (adapted from Everyday Italian by Giada De Laurentis)
4 skinless, boneless chicken breasts, halved crosswise
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
all-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
1/2 cup chicken broth
1/3 cup fresh lemon juice (approx 2 lemons)
1/4 cup drained capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley (I omitted)
Season the chicken with the salt/pepper. Dredge the chicken in the flour to coat lightly.
In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side (I did mine a bit longer because, as per usual, I forgot to pound it!). Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan and bring to a boil, scraping up the bits from the bottom of the pan.
Return the chicken and simmer until cooked through, about 5 minutes.
Transfer the chicken to a platter, and whisk the 2 remaining TBSP's of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.
Caesar Salad with Homemade Croutons
Caesar Salad Dressing of choice
Mix first three ingredients in a bowl.
Slice bread into cubes, toast in some olive oil on the stove and put in the oven under the broiler until crispy.