This delightful recipe for Piccata brings out the flavors of Sicily with capers and lemons. This recipe serves four, so make sure to adjust if cooking for family and guests!
4 chicken breasts skinless and boneless, cut in half lengthwise
1/2 tsp salt
1 tsp pepper
1/2 cup all-purpose flour for dredging
1 stick butter, unsalted
4 tbsp olive oil
1 cup lemon juice freshly squeezed
1 lemon sliced
1 cup dry white wine
1/2 cup capers
1/2 cup flat leaf parsley, chopped
Season the chicken with salt and pepper and then dredge the chicken cutlets in flour, shaking off the excess. In a large skillet melt 4 tablespoons of butter with the olive oil, over medium-high flame. Add the cutlets to the skillet and cook in batches for 3 to 4 minutes per side until nicely browned. When chicken is cooked, remove from the skillet and set aside.
Add the lemon juice and dry white wine to the skillet and deglaze the pan, scraping the brown bits from the pan for extra flavor. Add the lemon slices and capers. Bring to a boil over a medium flame. Taste the sauce and season with additional salt and pepper as needed. Add the chicken back to the skillet and simmer for about 5 minutes, making sure to turn the cutlets at least once. Remove the chicken to a warmed serving platter and add the remaining butter to the skillet. Whisk for about a minute to thicken the sauce. Pour the sauce over the chicken and arrange the lemon slices onto the cutlets. Garnish with parsley and serve.