Chicken Piccata with Toasted Sourdough
Pan fried chicken breast pieces in lemon caper butter sauce
Ingredients
- 1 package boneless skinless chicken breasts halved lengthwise and pounded to about 1/2 inch
- 1/2 cup AP flour
- salt and pepper
- 4 tbsp unsalted butter
- 2 tbsp canola oil
- 1/2 cup white wine drink the rest with dinner1
- 1 1/2 cups chicken stock
- 1/2 large lemon thinly sliced
- 1/2 large lemon for the juice
- 1/4 cup capers
- chopped fresh parsley
- sourdough bread
- extra butter for toasting
Instructions
- Prepare the chicken breasts as directed into thin cut pieces that are pounded to 1/2 inch. If you want to marinate for extra flavor do so for a few hours in a little lemon juice, salt, pepper and garlic.
- Mix flour with some salt and pepper in a bowl.
- Heat 2 tbsp butter plus the oil in a skillet over medium high. Once hot, add the chicken pieces and let cook on one side until browned, a few minutes. Flip and brown the other side until the chicken is fully cooked.
- Remove chicken and set aside. Add the wine and scrape any brown bits off the pan into the sauce. Let the wine boil for a minute to burn off the alcohol.
- Add the broth and lemon slices. Let the mixture reduce by half, then add the capers, butter, and the lemon juice.
- Place chicken back into the sauce and sprinkle with parsley. Adjust the sauce seasoning and serve. The flour you dredged the chicken in will help to thicken the sauce.
- Toast and butter the sourdough and serve along side the chicken.