Chicken Piccata
I know that with winter, we often think about richer dishes like stews and roasts as go-to dinners. But now that I live in California, winter is actually when my lemon trees go crazy with fresh fruit. One of my favorite dishes to make use of these citrus beauties from my back yard is Chicken Piccata! This lemony, buttery dish is both light and comforting at the same time. It’s become a winter night favorite in our household. I hope you’ll enjoy too!
Ingredients
1 pound boneless skinless chicken breasts
½ cup flour
Salt and pepper
2 tablespoons neutral oil like avocado oil
½ cup white wine
2 tablespoons butter
Juice of two lemons
½ cup chicken stock
2 tablespoons capers
Lemon slices
A handful of chopped parsley
Instructions
Pound out chicken so that it is all even thickness – about ½ inch thick. Cut each chicken breast into 3 pieces.
In a shallow bowl, mix flour with a few pinches of kosher salt and a few grinds of pepper. Dredge the chicken in the seasoned flour and shake off excess.
Heat oil in a sauté pan over medium heat. Cook chicken in batches until browned on both sides and cooked through – about 6 minutes per side. Set aside on a plate while you make the sauce, making sure to leave the browned bits in the pan.
After removing the chicken, deglaze the pan with wine, scraping up all the delicious brown bits. Cook the wine down until it is reduced by half. Whisk in the butter until melted. Add lemon juice. Season with salt and pepper. Cook sauce for about 7 minutes, whisking on occasion. (This is the perfect time to make a green salad!).
When sauce is thick and tasty, put the chicken back in the pan to warm through. Add capers, lemon slices, and parsley.
Serve with a gorgeous green salad or on top of some fresh linguine.
Enjoy!