This Italian dish is an easy, quick, delicious meal, loved by my entire family. The traditional veal scaloppini is easily replaced with chicken and is sensational when smothered in this very basic piccata sauce. To me the marriage of lemon, capers and butter represent pure indulgence. Paired with a crisp chardonnay and shared on the patio on balmy evenings, this is one of those meals that leaves me grateful and at peace with the world…
4 skinless chicken breasts
30ml olive oil
For the sauce:
125ml white wine
62ml lemon juice
62ml chicken stock
Pound the chicken breasts to an even thickness with a rolling pin. If you have really big breasts you may cut them horizontally to have thinner pieces. The idea is for the meat to be the same thickness so that it cooks evenly and quickly in a pan.
Season the 125ml flour with salt and pepper and dredge the chicken breasts in it.
Add the olive oil and butter to the pan.
Fry the chicken for 2-3 minutes per side, remove from the pan and keep warm.
To make the sauce:
Melt the butter and flour in the pan that you used to fry the chicken.
Whisk together in the saucepan while cooking for about 2 minutes.
Add the chicken stock while whisking continuously.
Once blended, add the lemon juice and white wine.
Stir in the capers and parsley and season to taste with salt and pepper.
Return the chicken to the pan and heat the scallopini in the sauce.
Serve warm with pasta or buttery mashed potatoes.
The addition of a salad and a crusty bread, makes for a perfect meal.