Chicken (Veal) Piccata
I won't touch veal because I know where it comes from. Any time a recipe calls for veal, I use chicken. Chicken is also a much less expensive cut of meat.
Servings: 2 yield(s)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Ingredients
  • 1 chicken breast (You're going to slice this in half lengthwise)
  • 2 tbsp Flour
  • 1 pinch Salt
  • 2 tsp Lemon pepper
  • 2 tbsp Oil (I use olive oil)
  • 2 tbsp Butter
  • 2 tbsp Lemon juice
  • 2 tbsp White wine (If you're not into using alcohol, chicken broth is fine)
  • 2 tsp Lemon pepper
  • 1 tbsp Capers (Optional)
Instructions
  1. Stir together the flour, 1st quantity of lemon pepper and salt. Dredge chicken, covering both sides very well.
  2. Place oil in pan over medium- high heat. Fry chicken 4-5 minutes per side till golden brown and juices run clear when pricked with a fork. Move chicken to a plate.
  3. Melt butter in pan. Scrape up all the brown bits. Add lemon juice, wine, and 2nd quantity of lemon pepper. Bring to a boil then simmer for a few minutes to cook off the alcohol.
  4. Add capers if using. Add chicken back to pan and let simmer a couple minutes per side.
  5. Serve over rice or pasta. I tend to use trI-color rotini because it's pretty. Place chicken over starch of choice, spoon sauce on top
Recipe Notes

My family and I adore lemon so I tend to triple or even quadruple the sauce on this so the starch has plenty to soak up and flavor it.