[Another chicken recipe; sorry, I'm in Italy right now & relying on a post I did before I left.] Love lemons? Me too. Lemonade, lemon candy, lemon gelato, limoncello, and this tidy little weeknight dish, chicken piccata. You can hammer the breasts thinner if you like, but please don’t spare the lemon juice or use bottled juice. Using the wine you will serve with the dish for the sauce is like offering the chicken a glass of wine to enjoy while you cook. Sort of.
2 chicken breasts, skinned & boned (about 1 pound)
1 teaspoon salt
1/2 cup flour
1 tablespoon olive oil
1 tablespoon + 3 tablespoons butter
1/3 cup freshly squeezed lemon juice
1/3 cup white wine
2 tablespoons capers, rinsed & drained
Place plate in oven and preheat to 200º. Hammer breasts to 1/2 inch. Sprinkle with salt, then dredge in flour. Heat oil & 1 tablespoon butter in 12-inch skillet over high heat until foam from butter subsides. Lay hammered breasts in skillet and cook 2 minutes. Turn, and cook for 1-1/2 minutes longer. Remove and lay on heated plate in oven.
Add lemon juice & wine to skillet and simmer briskly until reduced by half, about 5 minutes. Stir in 3 tablespoons butter & capers and stir until quite saucy. Pour over breasts & serve.