Easy Weeknight Chicken Piccata

It was a Friday night. I had a lemon, white wine and a nob of butter in the refrigerator. My Kindle was charged and ready for an all-night reading session. The question became: what should I make for dinner? It's a question that's asked almost as frequently as "Are we there yet?" isn't it? It can be equally irritating. 

I began to run through what I could make. I was tempted to order takeout. Then I settled on chicken piccata. I used to follow recipes precisely but as I've matured, I've grown lazy. Laziness, it seems, is actually a good thing. In this case, it was the catalyst to cooking things my way versus the way a recipe prescribes. I'm doing that more and more these days. 

As I venture into the unknown territory of improvisational cooking, I find myself more emotionally satisfied with what I'm eating. As someone who lives by the rules and often dies a little by them, I've found this new found freedom liberating and satisfying. I'm snacking less at night and leave the table joyful. 

That's what this chicken piccata did for me. I've made this dish many different ways over the years. I've followed everyone's recipes and suggestions but the sauce has always been a disappointment. It's been good but not epic. 

Tonight was epic. I cobbled together everything I've learned from top chefs and home cooks to make something that waltzes and moves together into what is the perfect bite over and over again until the chicken is done. 

What's the secret? Bronzed chicken cutlets that create a good fonde. Without missing a beat, the lemon sauce needs a good amount of lemon juice but not too much. Too much lemon juice or zest makes the sauce too sour and bitter. The trick is using more wine than I'm comfortable adding. The chicken stock is added simply to get a glossy sauce and more of it. I've reduced the butter in the recipe because while butter is delicious, I'm on a heart healthy doctor's order diet and olive oil is a better choice for me. You can use butter. 

I hope you make this. Measure with your heart and don't be afraid of mistakes. If you don't like capers, omit them or use less. You control the destiny of your culinary delights!

RECIPE

1 Serving

4 ounces chicken breast, thinly sliced and pounded to even thickness
White wine
Capers
Unsalted Chicken Stock
Small bit of butter
Parsley, minced (optional as garnish)

RECIPE: 

1. Dip thinly sliced and pounded chicken cutlets into flour that’s been seasoned with salt and paprika. 

2. Preheat a skillet on medium heat and allow it to get hot. Once hot add a high heat index oil and a touch of olive oil. Add your chicken and resist the urge to move it. Once it’s browned and loosened from the pan, flip & brown other side. Remove from pan. 

3. Remove chicken and drain most of the oil. Add a generous amount of wine, juice from half a lemon, capers in the amount you love and some chicken stock. Reduce a bit. 

4. Return chicken to pan and simmer for 5 minutes. Remove chicken to serving plate. 

5. Add just a touch of butter (1/2-1tbs) to the sauce. Once melted, remove sauce from heat and stir to combine. Drizzle over chicken.