Chicken Piccata
If you've been craving an authentic Italian meal but can't fly to Rome right now, that sucks because we should all be able to fly to Rome whenever we want.
Ingredients :
- 2 chicken breasts boneless, skinless
- 2 teaspoons salt divided
- ¾ cup all-purpose flour divided
- 3 tablespoons olive oil
- 4 tablespoons butter unsalted
- 4 cloves garlic smashed
- ⅓ cup white wine dry
- 1 tablespoon capers drained
- ½ lemon juice
Directions :
- Pat your chicken dry with a clean cloth or paper towel and season generously with salt.
- Coat your chicken breasts thoroughly with ½ a cup of flour. Set aside.
- Place a large pan on medium heat. Add the oil when the pan is hot, and carefully place the chicken. Cook for 2-4 minutes, until the edges start to crisp up, flip, then cook for another 2-4 minutes. Remove the chicken from the pan and set aside.
- Melt butter in the pan with the chicken drippings, then add garlic and cook for 30 seconds to 1 minute, just enough to release the aroma. Add ¼ cup flour and stir to incorporate.
- Deglaze the pan with white wine, then stir in 1 teaspoon salt, capers, and the juice of half a lemon.
- Add the chicken back into the pan, reduce the heat, and simmer in the sauce for 5 minutes.
- Serve with chopped cilantro and lemon wedges, and enjoy!
