We are in a chicken kind of mood. So the order today was for piccata. Thin chicken breasts sauteed and treated to a white wine and caper glaze heady with lemon. I added a few mushrooms and a sprinkle of parsley.
Here's how its done:
Boneless, skinless chicken breasts, split in half.
salt and pepper
dry white wine (Chardonnay, Pinot Grigio)
juice of a lemon
I dredged the chicken in flour seasoned with salt and pepper. Saute them over medium heat in a few tablespoons of olive oil till golden on one side then flip and golden on the other. Set aside in a warm oven.
To the pan, add 3/4 cup of white wine (we had a nice Chardonnay on hand) and reduce by a third. Some of the browned flour should thicken the sauce nicely so scrape it from the pan bottom. Add a few tbls butter and heat gently. Add the juice of a lemon and capers. Check the seasoning and add more salt if needed. Add the reserved chicken back to the pan and heat gently. Serve a sprinkle of parsley on top.