Chicken Piccata

In the midst of compiling recipes for a cookbook, I pay attention when my husband says, “this just made it into the top 10” while eating dinner. It’s not a new recipe, but rather than making do with I had on-hand to pull it together, we made a trip to the store for fresh ingredients. I had to agree—it was the best Chicken Piccata I had ever made.

What was different?  Fresh ingredients proved worth the trip.

No jars of prepared garlic or bottled lemon juice this time; fresh lemon, garlic, capers, and tender chicken create a memorable, classic Italian dish. Everyone knows that fresh is always better, but when it bumps an ole stand-by into the top 10, there is no better confirmation.

Chicken Piccata

2-3    chicken breast cutlets
2        tablespoons extra-virgin olive oil
1/4    cup dry white wine
2        cloves garlic
1/2    cup  chicken broth
2        tablespoons fresh-squeezed lemon juice
1        tablespoon capers, drained
2        tablespoons butter, unsalted
fresh grated Parmigiano-Reggiano
fresh parsley

Season cutlets with salt and pepper then dust with flour. Add olive oil to a skillet and heat over med heat.

Sauté cutlets 2-3 minutes on one side.  Flip cutlets over and sauté the other side 1-2 minutes with the pan covered.  Transfer cutlets to a warm plate.

Deglaze pan with wine and add minced garlic.  Cook until garlic is lightly browned and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side 1 minute.  Finish with butter.  Once butter melts, serve cutlets with sauce poured over each one. Garnish with fresh parsley and grated Parmesan.

Spaghetti Squash

Serve with roasted spaghetti squash tossed with tomatoes, garlic, basil, feta and olive oil—top notch combo!

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