Chicken Piccata is a super easy, delectable entree that you can have on your plate in 30 minutes or less. Who doesn’t love that?
This is the dinner I make when I have absolutely nothing planned. There are always capers and a lemon in the fridge, a bottle of dry vermouth in the liquor cabinet, and chicken in the freezer. It’s easy, elegant and tasty; you can’t beat that! My weeknight dinners are typically quick and, of course, flavorful. I keep my days pretty busy, even hectic at times, so I like to have a repertoire of meals that go from stove to table in less than an hour. Chicken Piccata is always at the top of the list.
I first found this recipe in our local Junior League cookbook, Winners…but now I just wing it. I dip flattened chicken breasts in seasoned flour, sauté them in butter and olive oil, then deglaze the pan with white wine and lemon juice. Almost effortless! I hope you will add this to your Weekday Supper repertoire.
PS…no, Bill does not eat the capers. I don’t think the kids do either. More for me.
Here is the line up of easy and delicious Weekday Suppers to be featured this week:
- Monday – That Skinny Chick Can Bake – Chicken Piccata
- Tuesday – Supper For A Steal – Roasted Poblano Mac and Cheese
- Wednesday – Shockingly Delicious – Sun-Dried Tuna Italian Rice Bowl
- Thursday – Cindy’s Recipes and Writings – Sausage and Peppers Turnovers
- Friday -Cravings of a Lunatic – Farmers Market Pasta Salad
- 6 boneless skinless chicken breasts, pounded with meat mallet to flatten to an even thickness
- ½ cup flour
- 1 teaspoon seasoning salt
- 2-4 tablespoons butter
- 2-4 tablespoons olive oil
- ¼ cup dry white wine (I use vermouth)
- Juice of half a lemon
- 1 tablespoon of capers
- Minced fresh parsley to garnish, optional
- Melt butter and olive oil in large saute pan.
- Mix flour and seasoning salt in large ziploc bag. Add chicken breast and shake to coat the chicken in flour. Shake off excess, then place chicken into hot pan. Repeat with rest of chicken and cook each till golden brown on each side and cooked through. Add more butter and olive oil if needed. Remove to plate and cover with foil.
- Add wine to hot pan and scrape up drippings. Add lemon juice and reduce liquid by half. Return chicken to pan and coat in juices. Place on serving platter and sprinkle with capers and parsley.