For ➍4 chicken breast cutlets, pounded to 0.5 cm thick
1 tbs all-purpose flour
½ ts onion powder
½ ts garlic powder
½ ts salt
¼ ts freshly ground black pepper
2 tbs olive oil
5 cl sweet white wine
1 tbs butter
1 tbs lemon juice (about ½ lemon)
10 cl chicken stock
1 tbs small capers, drained
Combine flour, onion powder, garlic powder, salt and black pepper. Sprinkle evenly on both sides of chicken cutlets.
Heat a large heavy skillet over medium heat until hot. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken in one layer and cook on the first side for 5 m, or until golden brown. Turn and brown the other side. Turn only once. (It will cook more later.) Remove to a platter.
Add the white wine to the pan drippings and cook, scraping up the browned bits, until syrupy. Stir in the butter, lemon juice and chicken stock. Cook for 2 m.
Return chicken to the pan, turning to coat both sides with sauce. Simmer until chicken is no longer pink in the center . Sprinkle with capers.
Let rest for 2 m, then serve with pan sauce.
Serve with couscous and asparagus for instance.
'Piccata' is Italian for 'larded'. With food, particularly meat or fish, it means sliced, sautéed, and served in a sauce containing lemon, butter, and spices. The best known dish of this sort is chicken piccata, using chicken, but the term is also used with veal. There are some regional differences.
