Chicken Piccata is another Italian entreé that is easy and quick. You can prep this in advance by pounding the chicken hours ahead, covering and refrigerating until a little before you are ready to start cooking! I know a number of people who judge a restaurant by the quality of their Piccata and this one ranks with the best!
Quick Chicken Piccata
- 2 lbs. chicken breasts (or tenders), skinned & boned
- 1/2 cup flour, seasoned with salt & pepper to taste
- 1/2 tsp paprika
- 1/2 ts. tarragon
- 1/4 cup butter
- 2 tbsp. olive oil
- 1/4 dry Madeira or dry sherry
- 3 tbsp. fresh lemon juice + 1 lemon, sliced
- 3 tbsp capers (optional)
- 1/4 cup chopped parsley for garnish
Pound chicken breasts or tenders between sheets of waxed paper to 1/4″ thickness. (If your chicken breasts are really thick, slice them in half horizontally, giving you 2 thinner pieces – easier to pound and quicker to cook and prettier to serve.) Toss seasoned flour, paprika and tarragon together in a plastic bag. Put in pounded chicken and shake to coat well. Shake of excess.
Heat butter and oil in large skillet over medium heat until bubbly. Sauté breasts a few at a tine 2 – 3 minutes on each side or until golden . Don’t overcook. Drain on paper towels and keep warm. In same pan, add Madeira, stir to loosen brown bits. Add lemon juice and heat, stirring. A few minutes before serving, add reserved chicken and lemon slices. Heat until sauce thickens. Serve sprinkled with capers and parsley. Serves 6