I’m a creature of habit. Whenever we dine out at a fancy restaurant, I always find myself drawn to one of three dishes: a hearty braised beef, a delicate salmon, or a classic Chicken Piccata. While these restaurants certainly know how to elevate these dishes, I’ve learned that I don’t need a Michelin-star chef to enjoy a delicious plate of Chicken Piccata. In fact, this elegant dish is surprisingly simple to make at home.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 cup chopped fresh parsley
• Prepared pasta or rice

Instructions:

1. Prepare the chicken: Pounding the chicken thin is a very important step in making this chicken dish taste delightful.
2. Dredge each chicken breast in flour seasoned with salt and pepper. Dip in beaten eggs, then coat with breadcrumbs.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Remove from the pan and set aside.
4. Make the sauce: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, white wine, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened.
5. Combine and serve: Stir in capers and parsley. Return the chicken to the sauce and cook for a few more minutes until heated through. Serve immediately with pasta or rice.

I love this lemony, caper-topped, and just buttery enough chicken dish! Enjoy your homemade Chicken Piccata!