Chicken Piccata

This is a really good chicken dish. It is a fast dish to make and good enough for company. But it is easy enough for a week-night meal. You could easily use this same method for fish or scallops. Jud loves scallops, so I may have to try this with scallops in a few weeks.


Printable Version:
https://sites.google.com/site/whatscookingsherry/chicken-picatta

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 cup flour
salt and white pepper to taste
1 cup chicken broth
1/4 cup dry white wine
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch, mixed with a little cold water
1 tablespoon capers
1 tablespoons parsley, chopped
zest from one lemon, optional
Heat oil in a heavy skillet. Season the flour with salt and pepper. Dredge the chicken in the flour and add to the oil until fully cooked. Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the pan. Over medium-high heat, allow the mixture to boil. Wisk the cornstarch mixture into the pan and return to a boil. Sauce will be thin. Remove from heat and toss in capers. Serve sauce over chicken. Garnish with parsley and lemon zest if desired. I mixed the lemon zest and parsley together as I chopped the parsley.  I love lemon zest and never waste the zest. Anytime I use lemon juice, I also zest the lemon.