Chicken Piccata...the BEST!

I love working with chicken.  It's lower in calories and better for you than beef.  This recipe is easy, easy, easy.  You can save it for that special occasion, or as a week night treat.  Add the vegetable of your choice, a light salad and either rice pilaf, baby reds, or over pasta. The lemon sauce that the Piccata is cooked in is really wonderful on pasta too. 

Chicken Picata...
Chicken Piccata (pronounced pee-kah-tah) is an Italian-American dish consisting of thin chicken cutlets served in a lemon butter sauce with capers. What is a caper you ask? Capers are pickled flower buds. Tiny capers are picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower. The capers are then dried in the sun and later brined or packed in salt. 
Where exactly do you find capers in a grocery store?
 The best answer is... capers will be in the condiment aisle where you find the olives and pickles. 

Who produces the most capers?
Italy, Morocco, Spain, and Turkey serve as the largest producers. Capers appear in archaeological records from the Mediterranean to southern Russia, but their prehistoric use did not extend much farther east than Turkey and the Levant.

Chicken Picata Video...
I found this video on the internet showing you how exactly to make Chicken Piccata. My recipe has a few different ingredients, but the technique is the same.
The video made me so hungry that I plan on making Chicken Piccata again this weekend. It's so good and so easy. I love the lemon sauce on the chicken. It adds that extra taste that makes it so tangy and good.
Chicken Piccata Recipe...
  • 4 boneless, skinless chicken breasts, cut in half and pounded into cutlets
  • salt and black pepper
  • all-purpose flour
  • nonstick spray
  • 2 Tbsp. vegetable oil
  • 1/4 cup dry white cooking wine
  • 1 tsp. minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. drained capers
  • 2 Tbsp. unsalted butter
  • fresh lemon slices
  • chopped fresh parsley
  1. Season cutlets with salt and pepper, then dredge in flour.  
  2. Coat a saute pan with nonstick spray, add oil, and heat over medium-high. Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  
  3. Transfer cutlets to a warmed platter; pour off fat from the pan. Deglaze pan with wine and add minced garlic.  
  4. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.  Cook until it starts to boil.
  5. Return cutlets to pan and cook on each side for 1 minute.  
  6. Transfer cutlets to warm plates. 
  7. Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
  8. Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings

These recipes are from around the internet. I have made the Cheesy Chicken Lasagna several times. It's delicious. Although I have a post on Chicken Enchiladas, this one is just as delicious as mine. If you would like to see my version of Chicken Enchiladas, click HERE and you will be redirected to that post.

Always remember..."Life's dessert first!"...words to live by!