Chicken Piccata

This recipe comes together super fast because the chicken breasts are pounded thin to cook evenly. The capers aren't necessary, but they taste great and look good here. You can find them at your market in little jars, usually in the same aisle as the pickles and olives.



2 - 6 oz. each chicken breast filets
1/4 c flour
2 Tablespoon finely grated Parmesan or other dry cheese
1 large lemon -- juiced
3 Tablespoons white wine
1 Tablespoon capers
2 Tablespoons olive oil
3 Tablespoons cold butter
salt and pepper
1 teaspoon paprika
garnish with finely chopped fresh parsley if desired

Place a breast between two sheets of moistened plastic wrap and pound to 1/4" thick. Repeat for remaining breast.

Heat oven to keep chicken warm after cooking about 250 degrees should be fine.

Mix together flour, Parmesan, paprika, and lightly season with salt and pepper.

Heat oil in 10" skillet over medium heat until hot. Moisten chicken breasts with water and dredge in flour mixture. Allow to rest about two minutes and dredge again. Add to hot oil and cook for about one minute until oil side is golden brown. Turn and repeat for other side. Place breasts on a plate in oven to keep warm.

Add wine, lemon juice, and capers to skillet -- scraping pan -- and reduce. Remove from heat and swirl in butter. Place chicken breasts on plates and drizzle with sauce. Garnish.

With this recipe I prepare angel hair pasta, butter it lightly and serve the chicken on top of it with some sauteed zucchini & mushrooms on the side. Add some bread if you'd like.
Mmmmm! One of my favorites and it's soooo easy.