The best chicken piccata and I've tried many recipes. I have also used halibut filets.
Ingredients:
4 boneless chicken breasts pounded to about 1/2 inch thick or cut in half crosswise, salt and peppered
1/2 cup all purpose flour
2 t. lemon zest
2 T olive oil
2 T butter
Sauce
2-3 T butter
1 1/2 T of the flour mixture
1 cup chicken broth
1/2 lemon juiced
1/2 cup white wine
3 T capers, drained
2 T parsley (optional)
Instructions:
Combine the flour with salt, pepper and lemon zest in a shallow bowl. Dredge each breast in the flour mixture, shaking off any excess.
In a 10 inch skillet, heat olive oil and butter over medium high heat. Cook the chicken for 4-5 minute per side or until cooked through..may have to cook in batches to avoid overcrowding, Remove from pan and place in dish to keep warm.
Using the same skillet, melt the butter. Whisk the flour mixture until smooth and let cook1-2 minutes.
Gradually add the broth whisking until smooth.
Add lemon juice and wine and let it simmer 3 minutes whisking occasionally
Add the chicken back into the skillet letting it simmer in the sauce 2-3 minutes or until heated through. Stir in parsley and capers and serve.
