Cassie’s Ruminations

Chicken Piccata

I’ve posted this before, but the picture wasn’t all that great, and as it’s one of our stand-by easy meals, I figured it was worth re-posting 🙂 This is restaurant quality with very little fuss. I usually don’t bother with the parsley, but it’s a nice touch to put it over the top for company.

Chicken Piccata
Makes 4 servings

1 Tbsp olive oil
1 lb thinly sliced skinless boneless chicken breast
Salt and pepper
1/4 cup flour
2 large cloves of garlic, minced
2 Tbsp drained capers
1 cup reduced-sodium chicken broth
1/2 cup fresh lemon juice (1 large lemon)
1-2 Tbsp minced fresh parsley (optional)

Pat chicken with paper towels to thoroughly dry. Mix together the flour with salt and pepper to taste (about 1/2 tsp of each for us). Dredge the chicken in the flour, lightly coating all over and shaking off any excess.

Heat the olive oil over medium heat in a skillet. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through. Remove to a plate.

Reduce heat to medium low; add garlic and capers to skillet. Cook for 30 seconds, or until the garlic is fragrant. Add two tablespoons of the leftover flour mixture and stir to coat completely with oil, making a roux. Add broth and lemon juice, increase heat to medium high, and cook for another minute or two, stirring constantly, until the residual flour is completely incorporated and the sauce is starting to thicken. Return the chicken to the skillet and turn to coat completely in the sauce. Garnish with parsley if desired. Serve immediately over pasta.