Chicken Piccata

What a boring title to this post, but chicken piccata is anything but a boring dish!

Chicken piccata (meaning piquant or sharp in Italiano) has always been a weeknight favorite in this house.

I made it last night with garlic green beans and even the cat begged for more!

I started with 4 skinny boneless chicken breasts (I bought them that way at the market).

F.E.B. stands for Flour, Egg, Breadcrumbs. Always remember "feb" and you have it made.

In a heavy skillet, melt 1 tbsp butter and some olive oil.
Coat your chicken breasts, dipping in that order: flour, then egg, then breadcrumbs and cook about 2 minutes each side.



Using tongs, transfer them to a cookie sheet and keep them warm in a 250 degree oven while you are making the pan sauce.



Wipe out excess oil from the skillet, and squeeze in the juice of 2 lemons, 1/2 cup of white wine, 1/2 cup of chicken stock, and a handful of capers. Bring to a quick boil, and then turn down to a simmer.

Simmer this mixture about 3 minutes until it reduces a bit, scraping up the brown bits.
This is your pan sauce! Turn sauce off the heat and swirl in another tablespoon of butter for richness.

Pour over your coated chicken breasts and serve with lemon slices on top.

Simple and easy. My kind of dinner!