This recipe uses half the oil than the classic without sacrificing any of the flavor. If you don't have a meat mallet or small heavy skillet, try using a wooden rolling pin, making sure all the chicken's pounded into an even thinness so it cooks evenly. Try serving the chicken with mashed potatoes, couscous, angel hair pasta, or roasted seasonal root vegetables for a meal that's easy enough for a weeknight dinner, but fancy enough to serve guests.
4 (6-ounce) skinless, boneless chicken breast halves
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
Made this as written except someone who shall remain nameless had polished off the "cooking chardonnay" so I had to use extra dry vermouth. It was so delicious - my husband didn't literally lick his plate but he said he could :) I served it over cauliflower "rice" and you should all give that a try too! Always thrilled to have a new chicken dish!
The wife said she wanted chicken piccata, thank God for the Internet!
Great recipe, as usual I did my slicing and dicing and measurements ahead. Makes it easier and makes you feel like Rachel Rae. I added some dry Sherry in place of some of the wine and will do so again but I'll double the sauce. We just love sauce!
Like many other reviewers, we served this with pasta. We also added some zucchini, summer squash and red peppers to the pan while we cooked the onions. So quick, simple and delicious. Leftovers were fantastic for lunch the next day. Definitely making this again.
I'm pretty sure this recipe made my boyfriend (now husband) fall in love with me.
I have made this several times because my husband loves it so much. We eat it over gnocchi which is incredibly delicious with the sauce. I will be making a double batch of sauce next time, because it never feels like enough.