This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.
Juicy And Delicious Lemon Chicken Piccata
2 Boneless, Skinless, Chicken Breast Halves
Salt and Pepper
Flour for Dredging
1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine
1/2 Cup Chicken Broth
1/3 Cup Lemon Juice
2 TBSP Orange Juice
Approximately 2-3 TBSP Capers
1/2 TSP Sugar
Dredge cutlets in flour and salt and pepper.
Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.
Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.
Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.
Serve over Chicken and ENJOY!