Chicken piccata is a classic standard dish to order if you go out to nice restaurant for dinner or as your dinner plating at a social function. However, chicken piccata is a light and fresh recipe that can be easily made at home. Making a dish such as this in your own kitchen is very economical, too, especially if you are cooking for a family of four or more.

The name “piccata” will come with a wow-factor when your family sees you bring this dish to the dinner table.

Chicken Piccata

4 chicken breasts; boneless skinless

½ cup semi-dry white table wine

1 fresh lemon, half juiced and half thinly sliced

2 tablespoons of capers; drained, rinsed, pat dry

1½ cups low-sodium chicken stock

2 tablespoons olive oil

4 tablespoons unsalted butter at room temperature

1 clove of garlic, finely minced

2 shallots, finely chopped

½ cup all-purpose flour

Salt and black pepper, to taste

Fresh chopped flat-leaf parsley, optional garnish

Cut the chicken breasts in half, lengthwise so that you have a thinner and thicker part. Pat dry. Cut the thicker chicken parts horizontally through and open each part up. Slice each portion down the middle now to make two nice flat halves.

Cover the chicken with plastic wrap and lightly pound each chicken piece out so that each piece is a uniform size.

Once all the chicken is pounded out, place the chicken into a large mixing bowl. Season with salt and black pepper and allow the chicken to come to room temperature.

Prepare flour in a shallow bowl or container. Place each piece of chicken into the flour and lightly dredge. Shake off excess flour gently. (Note: We will be saving this dredging flour for later use.)

In a large skillet, pour 1 tablespoon of olive oil and place in 1 tablespoon of your unsalted butter.

Over medium heat, add half of your chicken pieces to the skillet and cook for about 2 to 3 minutes on each side or until lightly browned. Place each partially cooked chicken piece onto a plate and set aside. Repeat this cooking step for all the chicken pieces.

Remove all the oil out of the skillet, except for about a tablespoon. Add 1 tablespoon of butter, the shallots, minced garlic and 1 tablespoon of all-purpose flour into the skillet. Saute for about a minute. Pour in the wine and let cook until reduced by half. Add chicken stock and fresh lemon juice. Sprinkle in the capers and place in the lemon slices.

Add the chicken back into the skillet and coat in the flavorful sauce. Turn the heat down to medium low. On a medium low simmer, allow the chicken to cook in the sauce for about 10 minutes, uncovered. Remove the chicken from the pan and reduce the sauce until slightly thickened. Turn the heat off and add 2 tablespoons of butter. Swirl the skillet and melt the butter so it emulsifies in the sauce.

All the chicken will now go back into the pan. Sprinkle with fresh chopped parsley.