Chicken Piccata

A super quick and easy chicken dish in a tasty lemon, butter and caper sauce that is sure to impress your dinner guests.

Piccata is an Italian method of preparing meat where the meat is cut thinly, breaded and then fried in oil or butter before a pan sauce is made with the drippings, white wine, lemon juice, capers and butter. Next to the amazing flavour of the pan sauce, my favourite thing about this dish is how quick and easy it is to make; all you need to do is cook the meat, add the ingredients for the pan sauce and reduce it. Not only is this dish easy enough to make on a weeknight but it will also not fail to impress any dinner guest! 

Ingredients

• 2 (6 ounce) chicken breasts, butterflied and pounded thin
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 lemon, juice
• 1 teaspoon honey
• 2 tablespoons capers
• 1 tablespoon butter
• salt and pepper to taste
• 1 tablespoon parsley, chopped

Instructions

1. Heat the oil and butter in a pan over medium heat.
2. Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
3. Add the garlic to the pan and saute until fragrant, about a minute.
4. Add the wine to the pan and deglaze it.
5. Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
6. Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.

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