Chicken Piccata

Chicken Piccata is one of the signature meals that were served at the Joe Collins Italian Seafood Restaurant that I once worked. It was a classic menu item and I still can remember the lemon butter sauce as I worked a meal in the saucepan. Let’s try to duplicate the piccata recipe as I remember. 

2 ea chicken breasts (sliced thin or filleted open) 

1/2 cup flour

1 lemon (zested)

2 tbsp olive oil more as needed

1/8 tsp salt

1/8 tsp black pepper

1/4 cup butter

1 1/2 tbsp flour

1 cup chicken broth

1/2 lemon juiced (about 1 1/2 tablespoons)

1/2 cup white wine or chicken stock

3 tbsp capers drained

2 tbsp fresh parsley, chopped

Combine the flour, lemon zest, salt, and pepper.
Dredge the chicken in the flour mixture.
Heat olive oil over medium-high heat and cook chicken for about 4-5 minutes per side. The goal is to just cook the chicken completely through.
Remove the chicken from the pan and place in a dish to keep warm.
In the saucepan, melt 1/4 cup butter and add flour.
Create a roux.
Whisk until smooth.
Cook 1-2 minutes.
Gradually stir in chicken broth, whisking after each broth addition, until smooth.
Add lemon juice, white wine, and capers.
Simmer 3 minutes
Whisk occasionally. 
Add chicken back to the saucepan and simmer 2-3 minutes.
Stir in parsley and serve over pasta.

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