Mark Strausman's Chicken Piccata
A quick-and-easy Italian classic, chicken piccata gets its distinctive flavor from the capers, lemon juice, white wine, and parsley that are added to the sizzling meat at the last minute. This recipe is courtesy of Mark Strausman, chef and owner of Campagna in New York City.
- Servings: 2
Source: Martha Stewart Living, April 2001
- 2 chicken breast halves, boned and skinned
- All-purpose flour, for dredging
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 tablespoon capers, drained
- Juice of 1/2 lemon
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 1/4 cup homemade or low-sodium canned chicken stock
- Sauteed Zucchini and Tomatoes
Place chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts slightly to an even thickness.
Dredge chicken in flour, shaking to remove excess. Heat olive oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.