Chicken Piccata (Lemon Chicken)

This is a simple yet delicious meal that works any night of the week. Citrusy from the lemon and salty from the capers, this chicken dish is very satisfying in flavor. White wine balances the recipe, and common advice is to cook with wine you would drink.

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For the Piccata:

1.5- 2 pounds chicken breast (thinly sliced)

1/2 cup flour for dredging

1 teaspoon flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons lemon juice

1 cup white wine

2 tablespoons capers

2 cloves garlic

2 tablespoons butter

oil for pan

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Technique:

Heat oil in pan on medium-high heat.

Salt and pepper raw chicken, then dredge in flour and place in pan working in batches adding oil to pan as needed.

Cook chicken 4 minutes per side, then remove and set aside on plate. Turn heat to medium-low.

Add butter and garlic and cook 1 minute. Add flour and stir. Add white wine and lemon juice stir 5 minutes. Add capers.

Replace chicken in pan and combine with sauce until chicken is fully coated in sauce. Cook another 3 minutes. Turn off heat.

Plate chicken and serve warm.