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.
Martha Stewart Living, April 2001
- 2 chicken breast halves, boned and skinned
- 3 tablespoons extra-virgin olive oil
- All-purpose flour, for dredging
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 tablespoon capers, drained
- Juice of 1/2 lemon
- 2 tablespoon roughly chopped fresh flat-leaf parsley
- 1/4 cup homemade chicken stock or canned low-sodium chicken broth, skimmed of fat
- Sauteed Zucchini and Tomatoes (http://www.marthastewart.com/350429/sauteed-zucchini-and-tomatoes)
- Place chicken breast between two pieces of plastic wrap. Using a meat tenderizer, slightly pound chicken breasts to an even thickness.
- Dredge chicken breasts in flour, shaking to remove excess. In a large skillet over medium-high heat, heat olive oil. Add chicken breasts, and season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove any 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.
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