I can’t believe how few images I have of this chicken considering how often I prepare this dish. The piccata sauce in this dish goes well on so many things… Mashed potatoes, green beans, Lima beans, asparagus. The list goes on and on. This recipe will not disappoint and is fairly simple. I have often doubled the recipe when I have extra guests and it comes together perfectly. It takes more time to reduce the wine and chicken broth but otherwise it is easily doubled for larger parties.
I have used many dry white wines in this dish. One of my favorites is Sauvignon Blanc. It’s an excellent dry wine for summer. During the winter I like to use Chardonnay. Tom Gore makes an oaky, impressive Chardonnay that is very affordable.
4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped vidalia onions
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish to dredge chicken in. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done (165 degrees). Remove chicken from pan; keep warm with foil.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add onions to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
Adapted from Cooking Light.