Country Style Chicken Piccata

This recipe uses pan seared chicken cutlets and as they cook, makes its own lemony sauce. The tender chicken is delicious, simple to make, and does not take long to prepare. There are many versions of Chicken Piccata and many of them call for pounding the chicken breast into thin pieces. By slicing breast meat in half or just purchasing it already cut saves time in the kitchen. Note* If desired capers can also be added to the dish; however, I only had cilantro handy so that is what was used in this recipe. Here’s how to make it:

Start with two chicken breast halves and cut each one in half, lengthwise.

After slicing there should be four cutlets, place on a plate and set aside.

Next, prepare the other ingredients: squeeze the juice from one whole lemon and cut the other into four wedges. Chop 1/2 cup of cilantro or parsley for garnish. In a measuring cup or bowl mix 1 1/2 cups warm water with 1/2 tsp. of chicken base (I use Better Than Bullion). Pour into another container, 1/2 cup white wine, and cut 2 tablespoons of butter and set aside.

In a shallow dish place 1/4 cup all purpose unbleached flour. Heat 2 Tbl. of olive oil in a large nonstick skillet over medium high heat.

While oil is heating, coat each slice of chicken completely with flour and place on a sheet of foil.

Sprinkle the chicken lightly with sea salt and black pepper and place in the hot oil and brown quickly on both sides and then remove to a plate. The chicken will finish cooking in the sauce.

When the chicken has browned on both sides remove to a plate and use the same pan to make the sauce. Remember, you are not cooking the chicken at this point just browning it.

Keep the pan on medium high heat and add the white wine to deglaze the pan. Next, add the broth and lemon juice and bring to a boil.

Add the butter and stir until melted. Return the chicken to the pan and once the sauce starts to boil, reduce the heat to medium and continue to cook uncovered until the chicken is cooked through about 8-10 min. or until chicken is no longer pink inside. As it cooks the sauce will thicken from the flour on the chicken. If you want a thicker sauce, you can mix some cornstarch with a little water and add it to the sauce. This recipe makes a thin pan sauce.

Garnish with chopped cilantro or parsley and serve with lemon wedges. This recipe make 2-4 servings. Enjoy and happy cooking!

Prep Time: 15 min.

Cooking Time: 20 min. Total

Difficulty: Easy

Servings: 2-4

Ingredients:

2 Boneless skinless chicken breast halves

2 Lemons (1 juiced, 1 cut into 4 wedges)

1/2 tsp. chicken base (such as Better Than Bullion)

1 1/2 cups warm water

1/2 cup dry white wine

1/4 cup all-purpose unbleached flour

sea salt

black pepper

2 Tbl. olive oil

2 Tbl. butter

1/2 cup cilantro or parsley for garnish