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Chicken Piccata

Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce.

Ingredients

For the chicken

• 2 large boneless skinless chicken breasts
• ¼ cup arrowroot flour (or other flour)
• ¼ cup finely grated parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter

For the sauce

• ½ cup dry white wine (or chicken broth)
• 4 garlic cloves minced
• 1 cup chicken broth
• 3 tablespoons lemon juice (from about 1 lemon)
• 2 tablespoons capers drained
• 2 tablespoons unsalted butter
• 2 tablespoons roughly chopped fresh parsley

Directions

1. Cut the chicken: Slice the chicken breasts in half horizontally.Teresa's note: we cut them in small pieces and put them on skewers.
2. Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
3. Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.Teresa's note: we cooked them on the BBQ, then reheated them at the BWC
4. Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
5. Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.Teresa's note: We marinated the chicken in the sauce overnight before BBQing
6. Serve: Garnish with parsley before serving.