Chicken Piccata

Chicken Piccata is a simple, quick meal, great for busy weeknights. When I was growing up, my dad's go-to dish when he had very little time to prepare dinner was usually something along these lines - he sauteed chicken breast in a skillet, deglazed the pan with wine or chicken broth, then added seasonings and sometimes cream to vary the flavor. I often follow the same plan, adding and subtracting ingredients based on what's in the fridge. For example, this time I sauteed a bit of onions before deglaxing the pan, for a chunkier sauce.

I also find it works well as a potluck dish for a luncheon - I just make sure there is plenty of sauce, and then serve on top of some pasta with butter and fresh herbs.

½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 skinless, boneless chicken breast halves, pounded to ¼ inch thickness
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons white wine (can substitute chicken broth)
3 tablespoons lemon juice
3 tablespoons capers (optional)
3 tablespoons chopped fresh parsley (optional)

Combine four, salt and pepper and use to coat the chicken breasts.

Melt butter and oil in a large frying pan and cook the chicken breasts over medium heat for about 5 minutes per side, until cooked through. Remove and keep warm.

Stir wine into pan juices. Add lemon juice and bring to a boil. Return chicken to pan and cook for about 3 minutes, until sauce thickens slightly. Garnish with capers and parsley.