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August 2, 2011
Chicken Piccata
Poultry Classics
Prep time:
16 minutescooking time:
12 minutes“For the children, Grandma took the chicken out of the skillet before adding the wine and capers.”
Ingredients
Serves 4
- 4 boneless, skinless chicken-breast halves
- 1 tablespoon lemon juice, divided
- 3 tablespoons flour
- 1/2 teaspoon each garlic powder and dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup wine or chicken broth
- 1 tablespoon each capers and chopped fresh parsley
- 1 tablespoon butter, melted
- 4 thin lemon slices
Directions
1
Pound chicken to 1/4-inch thickness. Sprinkle the chicken with 1/2 tablespoon lemon juice.
2
Combine flour, garlic powder, oregano, salt and black pepper in a shallow dish and mix well. Coat chicken with flour mixture.
3
Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken in hot oil until cooked through, about 21/2 to 3 minutes per side. Remove chicken to warm plate.
4
Add wine, capers, parsley, butter and remaining lemon juice to skillet and mix well.
5
Bring mixture to a boil, stirring with a wooden spoon to deglaze the skillet. Stir in the lemon slices. Place chicken on individual serving plates. Spoon sauce over chicken. Serve immediately with angel hair pasta and steamed asparagus, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
There's a simple way Grandma found to get the most flavor out of dried herbs, such as the oregano in this recipe. After she measured the herbs, Grandma rubbed them a little between clean hands before adding them to the dish. For small amounts, she took a pinch of dried herbs between her thumb and forefinger and crushed them, releasing the herb's fragrant oils for a better flavor.
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