May 14, 2010 | Meat & Poultry, Popular
I’ve been busy recreating flavors of Italy ever since I returned, and if anything says the Amalfi Coast of Italy, it’s lemons. This is a really simple dish requiring only a few ingredients, but it’s important to use fresh lemon juice and fresh parsley to get bright flavors.The other key is to pound each chicken breast into a thin scallopine before you cook it. I’ve tried many techniques but have determined that the easiest way to do this is to place the chicken between two pieces of plastic wrap and then gently pound it from the center out with the smooth side of a meal mallet. The chicken gets a simple dip into seasoned flour, is pan seared in some extra virgin olive oil and butter, and the whole dish is finished with a splash of wine, some lemon juice and a sprinkling of parsley.Serve the chicken over a bed of rice, risotto or some egg noodles with a bit of butter on them. Easy enough for a weeknight dinner, elegant enough for company – my favorite kind of dish!
Lemon Chicken (Chicken Piccata)
4 small boneless chicken breasts, pounded thin
1/2 cup flour, seasoned with salt and pepper
2 tablespoons extra virgin olive oil (or half butter and half oil)
1/4 cup white wine
1/2 cup freshly squeezed lemon juice
2 tablespoons butter
1 tablespoon capers, optional
2 tablespoons minced fresh parsley
Dredge chicken breasts in seasoned flour, then shake off any excess. Heat oil in a large skillet over medium high heat and add chicken breasts, two at a time. Cook until well browned on one side, then turn chicken and cook on second side until chicken is cooked through. Remove to a serving platter and repeat with remaining two breasts. Remove chicken to a platter and deglaze pan with wine and lemon juice, then stir in butter until melted. Add capers if using, then pour sauce over chicken and sprinkle platter with minced parsley.