Chicken Piccata

My husband is a big fan of capers…he’s likes them on fish, on chicken, in salads…so for lunch one day I made him this Chicken Piccata and served it over angel hair with a side salad…Success!


Chicken Piccata

2 large boneless skinless chicken breasts

6 garlic cloves, minced

1 egg, whisked in a shallow dish

extra virgin olive oil

3 tablespoons butter

salt + fresh ground pepper

3/4 cup white wine

1/2 lemon, juice

3 tablespoons capers

freshly grated Parmesan cheese

cooked angel hair (optional)

Slice the chicken breasts horizontally into thin cutlets (3-4 for each breast); brush with extra virgin olive oil and season with salt & fresh ground pepper. Heat some olive oil in a large skillet. Dip the chicken in the egg wash and add the chicken breasts to the hot oil in the skillet; brown 2-4 minutes on each side; remove from pan and cover with aluminum foil. To skillet, add 1-2 tablespoons extra virgin olive oil and the butter. Lower heat to medium. Add the garlic and sauté 20 seconds. Pour in the white wine and the lemon juice. Stir in the capers. Serve the sauce over the chicken & cooked angel hair. Delicious!



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