I am making Chicken Piccata tonight. It is easy and tasty.
Normally you would use 4 chicken breast halves but Kim grew ginormous chickens this fall so I only need 2 to serve 5 people.
Place each breast into a gallon baggie.
Pound to a 1/4" thickness with the flat side of a meat mallet.
It will flatten and look like this.
Do this with each breast.
Cut into serving size pieces.
The 2 breasts gave me 7 portions.
You should get 2 portions from each normal size breast.
Gather the rest of the ingredients and get them ready.
Once you start cooking it goes very fast.
Put flour, salt and pepper into a gallon Ziploc bag.
Add chicken and shake to coat.
Heat 2 T. olive oil in large skillet.
Add smashed garlic and chicken pieces.
Cook chicken for 2-3 minutes until brown.
Flip and cook another 2-3 minutes browning the other side.
You may need to do this in batches.
Remove browned chicken to plate.
Deglaze pan with Sherry.
Scrape any brown bits stuck to the bottom of the pan.
Return browned chicken pieces to pan along with any juices.
Squeeze the juice of one lemon onto the chicken.
Add 2 T. capers.
Cover and cook for another 5 minutes or until chicken is cooked through.
4 boneless, skinless chicken halves
1/2 c. flour
salt and pepper to taste
2 T. olive oil
8 cloves garlic, peeled and smashed
1/2 c. dry sherry
2 T. capers, drained
Pound chicken to 1/4" thickness. Cut into serving size portions. Place flour, salt and pepper into plastic bag. Add chicken and shake to coat. Heat oil in a large sauté pan over med high heat. Add chicken and cook for 2-3 minutes on each side until brown. Remove to plate. Deglaze pan with sherry scraping up any brown bits stuck to pan. Return chicken and it's juices to the pan. Squeeze the juices from the lemon over the chicken, add the capers, cover and simmer for 5 minutes or until chicken is cooked through and sauce is thickened. Print Recipe