Here is my simple recipe for chicken piccata:

• 1-2 boneless chicken breast (I like to cut mine in half and make thinner slices of chicken, so sometimes one breast is enough to feed two people)
• Salt and peppers
• 2-3 Fresh squeezed lemons
• 1 small jar of capers
• Stick of butter
• Olive oil
• Flour
• Egg
• Parmesan (if desired)

Butterfly the chicken breast reducing the thickness of the breast. I also use a meat mallet to pound the breast out even thinner. I like the crispiness that the thinner breast yield, and I find the chicken is easier to eat when thinner.

After cutting up the chicken, and getting it to the desired thickness I want, I season the chicken with salt and pepper on both sides. In a non-stick pan add half a stick of butter and several tablespoons of oil. You want a good enough amount to fry your chicken in. In another bowl mix together flour, salt, and pepper (and you can add Parmesan).

Once your oil/butter mix is hot enough to start frying, dredge the cuts of chicken in the flour and begin frying the chicken until golden brown on both sides. Set cooked pieces of chicken on a plate with a paper towel to remove any excess grease while cooking the remaining chicken. Once all chicken is completely cooked there should be little grease left in pan. I clean this out and start out with a fresh pan for making my sauce. Some people will leave the remaining grease, cleaning out any brown bits, a use this as a base for making the sauce.

With a clean pan, add another half stick of butter, the juice of about 2-3 fresh lemons, and the small jar of capers. Allow this to blend together and simmer for a few minutes. Add your cooked chicken to this sauce and let simmer for a few more minutes. I usually use a small spoon to help pour the sauce over the chicken as it simmers to help spread the flavor.

That’s it. Serve over noodles, mashed potatoes, or my favorite, wild rice. We also typically add a green vegetable such as broccoli or asparagus as a side.

This dish is excellent reheated the next day as well. Absolutely one of our favorites!