Credit for this classic goes to my amazing wife Carolyn. She says it's just basic Piccata but every time she makes it, I can't help it and I fill the dining room with Yummy Noises, so..... Here it is for you to enjoy as well. :-)
Ingredients:
- 4 large chicken breasts sliced crosswise to make thinly sliced chicken cutlets
- 1 cup AP flour for dredging
- 1 tsp salt
- 1/2 tsp pepper
- 8 tbsp butter - divided
- 2 tbsp olive oil - divided
- 3/4 cup dry white wine - a dry Pinot Grigio works well
- 1 tbsp lemon juice + zest of 1 lemon + lemon slices
- 1 tbsp brined capers - drained
- 2 tsp fresh parsley - chopped
Preparation:
Mix flour, salt pepper in a bowl or plastic bag
Dredge chicken in seasoned flour to coat; tap off excess
Melt half the butter and half the oil together in
skillet/fry pan
Pan fry half of the coated chicken until golden brown, about
10 min, turning often
Remove and keep warm
Add rest of butter and oil and repeat for second half
When all chicken is cooked (and removed) pour wine into pan,
scraping to dissolve all browned bits.
Mix in lemon juice and zest; reduce heat to low, simmer and
stir until slightly thickened
Stir capers into sauce and add back chicken, turning to coat
chicken
Garnish with lemon slices and parsley
Blessed be… and happy cooking!