How to Cook Light Chicken Piccata

Chicken Piccata is a variation on Veal Piccata: Scalloped chicken replaces the veal in the sauce of white wine, lemon juice and vinegar. Chicken cooks faster than beef and costs less than beef, making this a less expensive dish and one that can be prepared in less than half an hour. This lighter version is prepared without the butter normally used in Chicken Piccata,

Things You'll Need

• 4 boneless, skinless chicken breasts. 1/4 cup all-purpose flour 2 tbsp. extra virgin olive oil 1/2 tsp. salt 1/4 tsp. black pepper 1/4 cup wine vinegar 2 tbsp. capers, drained 1/4 cup lemon juice 3 tbsp. chopped fresh parsley 4 slices lemon for garnish 4 slices lime for garnish Waxed paper Kitchen mallet Cast iron skillet

Instructions

1. Cut each chicken breast into 2 pieces, crosswise, so that each piece is 2 to 3 inches across.

2. Place the cut chicken breasts between sheets of waxed paper. Use the flat side of a kitchen mallet to pound the chicken breasts until they are about 1/4 inch thick and 4 to 6 inches in diameter. Season the chicken with salt and black pepper and coat the chicken completely with flour.

3. Heat oil in the cast iron skillet until a drop of water sizzles when you drop it into the oil. Brown the chicken quickly: Only about 30 seconds on each side is needed to cook meat through. Take the chicken out of the oil and drain on paper towels.

4. Pour off the cooking oil and add the wine, vinegar, capers and lemon juice to the pan. Heat to a boil, scraping the drippings from the bottom of the pan. Reduce the heat and reduce the liquid until only about 4 tbsp. remain.

5. Move the chicken to a serving platter. When you have reduced the liquid to 4 tbsp., remove the pan from the stove and pour the contents over chicken. Sprinkle the chicken with parsley, garnish with slices of lemon and lime, and serve to 4 starving diners.

Tips & Warnings

• Save some prep time by pounding the chicken breasts flat the day before you plan to serve. Wrap them tightly in plastic wrap and store them in the refrigerator overnight The recipe is doubled or halved by multiplying or dividing by the number of persons dining.

• Do not allow children to work in the kitchen unsupervised.

References

• Another Recipe for Chicken Piccata

Resources

• Zucchini Bread to Accompany Chicken Piccata