PT30M 4-6 servings 4 skinless Chicken breasts (white fish like tilapia, halibut, snapper) 1⁄2 cup flour 1⁄4 cup canola oil 6 tbsp. unsalted butter 1 large shallot, minced 1⁄2 lemon, thinly sliced 1 tablespoon lemon juice 1⁄4 cup dry white wine or vermouth 2 tsp. capers

Chicken Piccata

Chicken piccata is fondly made by both French and Italians.  Some people bread their chicken others like myself just lightly coat the chicken with flour before we pan fry them. Either way it is delicious and simple to make.  This is one of my favorite 30 minute meal.

chicken piccata

4 skinless Chicken breasts (white fish like tilapia, halibut, snapper)

Kosher salt and freshly ground white pepper, to taste

12 cup flour

14 cup canola oil

6 tbsp. unsalted butter

1 large shallot, minced

12 lemon, thinly sliced

1 tablespoon lemon juice

14 cup dry white wine or vermouth

2 tsp. capers

Pat breasts dry with paper towels and season with salt and pepper; dredge in the flour.

Heat 2 tbsp. oil and 2 tbsp. butter in a 12″ skillet over high heat.

Cook 2-4 chicken breasts depending on size of pan, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates.

Add 1 tbsp. butter, the shallot, cook until shallot is soft, 1–2 minutes. Add wine and lemon juice; cook, scraping up browned bits from pan. Add remaining butter, the capers, and lemon slices to skillet; salt, and pepper. Cook until sauce is slightly thick; spoon over chicken breasts. Sprinkle with freshly chopped parsley before serving.