For two servings, you'll need:
Two chicken breasts or boneless thighs, butterflied
1 small lemon, juiced
1/4 to 1/2 cup white wine, chicken broth, or water
2 tblsp flour
1 tblsp capers
1/2 tsp salt
I usually serve chicken piccata with plain spaghetti so set a pot of water to boil first and make sure to monitor the pasta.
Juice 1 lemon. Set aside.
Wash and butterfly two chicken breasts. If you wish, you can use a meat tenderizer to pound the chicken, but I've never felt the need to do so.
Sprinkle about 1/2 tsp salt onto the chicken breasts. Then sprinkle about two tblsps flour on both sides until the chicken is thoroughly coated.
In a sauce pan, on medium-high heat, add a good drizzle of olive oil and pan-fry the chicken until golden. Turn the heat down to medium and add the lemon juice, about 1/4 to 1/2 cup of white wine or chicken broth, or just plain water if you have neither, and 1 tblsp capers.
Scrap the bottom of the pan with a wooden spoon to loosen the fond, the browned bits and flour, so that a sauce is formed. When the sauce is thickened to your liking, serve with the pasta, drizzling the sauce over both chicken and noodles.
1 year ago today, Tiramisu with Japanese Matcha Green Tea.