Chicken PIccata
Chicken Piccata is a beautiful, simple, classic Italian dish combining chicken in a delicious lemon and caper sauce.
Ingredients
- 1 lb chicken breasts, cut in half lengthwise
- 1 cup plus 1 tbsp of flour
- 1 tbsp Italian seasoning
- 1 cup chicken broth
- 2 tbsp capers (or more if preferred)
- Juice from half a lemon
- 2 tsp minced garlic
- olive oil
- salt & pepper
Instructions
- Preheat oven to 250 degrees.
- Cut chicken breasts in half lengthwise so you have thinner pieces of chicken.
- In a large plate or dish, mix together 1 cup of flour, 1 tbsp of Italian seasoning, 2 good pinches of salt and some freshly cracked black pepper. In a separate, smaller bowl, stir an egg together with a small amount of water or milk. Dip each piece of chicken in the egg mixture and then dredge it in the flour mixture.
- Heat a skillet over medium/high heat with enough oil to just cover the bottom of the pan. I use olive oil but you can use whatever oil you have on hand.
- Add the chicken to the pan and let it brown on one side for 3-4 minutes. Flip it over to brown the other side for 2-3 minutes. Transfer chicken to an ovenproof dish. When all chicken is cooked, place the chicken in the oven while you make the sauce.
- In the same skillet, add 2 tsp of minced garlic and let it cook for just a few seconds. Add one cup of chicken broth and stir so you break up all the little pieces on the bottom of the pan.
- When the broth begins to bubble, add 1 tbsp of flour and stir well with a whisk.
- Squeeze half a lemon into the sauce, making sure to catch the seeds in your hand. Add as many capers as you prefer to the sauce (I like a lot of capers). Turn the heat down and let the flavors cook together for a few minutes, stirring as it cooks.
- Add a handful of arugula to a serving platter or plate. Remove the chicken from the oven and place the chicken on top of the arugula. Spoon the sauce over the top of the chicken. Enjoy!
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