I bought a jar of capers from Costco. I will be eating capers for the next 10 years. So here's a simple dish that involves capers that my sister and I made the other night: Chicken Piccata.
- 2 large lemons
- 6 boneless skinless chicken breasts; pounded thin
- 1 cup unbleached all-purpose flour
- 2 large minced garlic cloves
- 1/2 cup white wine
- 1 cup chicken broth
- 4 tablespoons of capers
- 3 tablespoons of butter
- 2 tablespoons minced parsley or cilantro
- Salt, pepper and vegetable oil for frying
- Juice one and a half lemons. Thinly slice up the remaining half.
- Season the chicken breasts generously with salt and pepper.
- Place the flour in a shallow dish and lightly flour all of the chicken breasts. Dust off the excess.
- Heat up a skillet and add in enough vegetable oil to lightly coat the bottom of the skillet.
- Brown the chicken breasts, about 2 minutes each side (you may have to do this in batches). Chicken may not be cooked thoroughly at this point but don't worry.
- Transfer the browned chicken breasts on a plate lined with paper towels.
- In the same skillet, add the garlic. Saute until fragrant (30 seconds).
- Add the white wine.
- Scrap the brown bits from the bottom of the pan.
- Add the chicken broth and lemon slices, and simmer until the sauce reduces slightly (~1 minute).
- Add the lemon juice and capers and simmer until the sauce reduces slightly again (~1 minute).
- Reduce the heat. Swirl in the butter to thicken the sauce.
- Season with salt and pepper.
- Stir in the parsley or cilantro.
- Add chicken breasts to sauce to finish cooking. Let the sauce penetrate through the chicken breasts (~1 minute for each side).
When serving, remember to spoon some of the sauce over the chicken breasts.
I served the chicken piccata with a side of mashed potatoes and sauteed spinach with garlic and olive oil, two other very simple side dishes. And the result? Quick and delish! Enjoy!