My little sister Lindsey gave me the BEST birthday present about 9 years ago- The Food Nanny Rescues Dinner cookbook by Liz Edmunds. I’ve talked about Liz’ book one million times on my blog and have posted a few of her recipes too. It is the cookbook that taught me all about menu planning and her recipes never ever disappoint. This Chicken Piccata is one of them. 🙂
I can’t even tell you how many times I’ve made this lovely dish. It is incredible! Although it’s really easy to make, I consider it fancy and sometimes make it for Kale and I on home dinner dates. The chicken is so flavorful and juicy. And the sauce it creates goes over pasta perfectly. This is my idea of a great dinner and I’ll be making it again this coming Valentines day. I can’t wait! ♥
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup white wine (OR chicken broth)
- 3/4 cup chicken broth
- Juice of 1 lemon
- 1 Tablespoon butter
- 1/4 cup capers, drained
- Pound chicken breasts to thin and flatten a little. Mix the flour, salt, pepper and garlic powder in a large ziplock bag. Shake each piece of chicken in mixture until coated.
- In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
- Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediatley add chicken broth, lemon juice and 1 Tablespoon butter.
- Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove lid and add the capers. Replace lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!
- You can thicken the sauce by adding a 1/2 Tablespoon of cornstarch or flour. Whisk until thickened.