A delightful twist on the classic chicken piccata, this recipe offers a flavorful and easy-to-make dish perfect for any occasion.
Pound the chicken breasts to an even thickness, about 1/4 inch, to ensure even cooking.
Pounding the chicken ensures it cooks evenly and quickly, preventing dryness.
Mix the flour with a pinch of salt and pepper on a plate.
Seasoning the flour adds flavor to the chicken's coating.
Coat the chicken breasts in the seasoned flour mixture, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat olive oil in a skillet over medium-high heat.
Preheating the skillet ensures a good sear on the chicken.
Cook the chicken breasts for about 2-3 minutes per side until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the heat and achieve a good sear.
Remove the chicken from the skillet and keep warm under foil.
Covering the chicken keeps it warm and juicy while you prepare the sauce.
Deglaze the skillet with white wine, scraping up any browned bits.
The browned bits add depth of flavor to the sauce.
Reduce the wine slightly, then add the juice of the lemon and capers.
Taste the sauce and adjust the seasoning as needed.
Return the chicken to the skillet, spooning the sauce over to coat.
Reheating the chicken in the sauce ensures it absorbs the flavors.
Serve the chicken hot, garnished with additional lemon slices if desired.
Presentation matters; garnish with fresh herbs for a pop of color.
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