Chicken Piccata for Two
Want to make an impressive meal with not much effort? Then Chicken Piccata should be your go to meal. We've enjoyed it at many restaurants and I've looked for recipes online. Most are for large servings. This recipe is what I cooked for my husband me. Cooking for two can sometimes be a challenge. Or for one! Chicken Piccata refrigerates and reheats well. I do love me some leftovers! :) Served these the other night with Tater Tots (who doesn't love these guys? I need to make them from scratch sometime though) and steamed green beans.
Let me know if you make this tasty chicken dish. I'd love to hear what you think. As always, if you have a question or have ideas on how to improve my recipes, I want to hear from you.
2 boneless, skinless chicken breasts, sliced horizontally and tenderized a bit on each side with a meat mallet
¾ cup flour
6 tablespoons of butter, divided
3 tablespoons olive oil, divided
¼ cup white wine (Pinot Grigio or Sauvignon Blanc are my favorites)
·¼ cup chicken stock
1 tablespoon lemon juice concentrate (or the juice of one fresh lemon)
2-3 tablespoons capers, drained
Lightly season all sides of the 4 breast cutlets with salt, pepper and garlic granules. Dredge through flour, covering all sides. Put on a plate. Heat 1-½ tablespoons of olive oil and 3 tablespoons of butter in a skillet on medium high until bubbly. Cook two of the chicken cutlets about a minute or so on each side or until just slightly browned – the chicken will cook quickly! Put on a plate on a warmer or covered to keep warm. Add the remaining olive oil and butter, until bubbly. Cook the next two pieces of chicken and move to the warm plate. Turn the skillet down to medium or slightly higher (you don’t want to burn the butter!), add the white wine, chicken stock, lemon juice and capers, stirring until it thickens. Pour over the chicken pieces and serve. Add chopped parsley for garnish (optional).