Chicken Piccata

This is a classic dish that elevates that boring chicken dinner to something more luxurious. The sauce is delicious here. This also happens to be one of those recipes that you can adapt for anyone that is gluten sensitive or has Celiac. We have a sensitivity to gluten in our home so all our favorite recipes are tweaked.

Tips:

• Supermarkets carry thin sliced chicken breasts. I think they are still uneven, so you need to pound them a bit to get an even cutlet.

• Don’t want to use wine, substitute chicken stock.

• Try this with shrimp. I’d use a U10-15 size and just cook until the shrimp’s head and tail curl to meet.

CHICKEN PICCATA

Originally from Bon Appetit

Serves 2-4

PREP 15 minutes

COOK 25 minutes

INGREDIENTS

2 large skinless, boneless chicken breasts

Kosher salt

½ cup all-purpose flour (or GF)

3 Tbsp. extra-virgin olive oil, divided

4 garlic cloves, smashed

⅓ cup dry white wine

1 Tbsp. drained capers, coarsely chopped

4 Tbsp. unsalted butter, cut into pieces

2 Tbsp. fresh lemon juice

Chopped parsley and lemon wedges (for serving)

INSTRUCTIONS

1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt.

2. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

3. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

4. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.

5. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.

6. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

7. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.