Chicken Piccata is an Italian favorite, and quite easy to make too. Your family will adore its lemony freshness, especially in the cooler months. Pictured below with pasta, it may also be served plain, with couscous or with vegetables. Any way you serve it, this dish is a winner.
- 4 boneless chicken breast halves, skinned
- salt and freshly ground pepper
- 2 Tablespoons butter
- 1 teaspoon vegetable oil
- 1/2 Cup chicken broth
- 1/4 Cup dry Vermouth
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon capers, drained, rinsed
- lemon slices
- Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat.
- Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm.
- Increase heat to high.
- Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat.
- Mix in lemon juice and capers.
- Place chicken on plates and pour sauce over. Garnish chicken with lemon slices.
- Makes 4 servings.
Goes perfectly with our Colourful Vegetable Couscous and our delicious recipe for Asparagus with Shallots.
Serve with a fine, crisp white wine, preferably Italian.
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