We don’t consume much meat or poultry any more, but when I do, I live by the mantra “a little goes a long way”. So this recipe for Chicken Piccata from Whole Foods Market was light on the chicken and the serving sizes were much smaller.
The chicken meat was pounded with a rolling pin between 2 pieces of wax paper until they were about 1/4 thick. This allows for quick a sauté and, in my opinion, makes smaller serving sizes completely reasonable. I also threw in an equivalent amount of white wine in place of the chicken broth which I thought didn’t harm the taste at all.
- 4 skinless, boneless chicken cutlets (about 1 1/4 lbs)
- 1 lemon, zested and juiced
- 1/2 cup all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 2 TBSP olive oil
- 1/3 cup drained capers
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 TBSP chopped fresh parsley
- Place chicken cutlets between 2 sheets (parchment or waxed paper preferred over plastic wrap). With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
- In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess.
- Preheat a large skillet over medium-high heat.
- Carefully place chicken in hot oil and cook until browned and cooked through – about 3 minutes per side. Transfer chicken to a clean place and cover to keep warm.
- Add capers to pan and cook for 1 minute until browned on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
- Cook until liquid is reduced by half, 3 to 4 minutes.
- Remove pan from heat and stir in parley and 2 TBSP of the lemon juice. Taste and adjust seasonings with salt, pepper and lemon juice.
- Divide chicken among plates , top with capers and drizzle with sauce.