Just before it was done...looks YUMMY!
Ok, so the Chargers didn’t win tonight, but this Chicken Piccata sure did! We were able to make it during halftime…no sweat. It was delicious!! We adapted the recipe from New Italian Recipes. Delish! Check it out.
Ingredients:
6 boneless, skinless chicken breasts (we bought them sliced thin, but if you can’t then simply pound them thin)
¼ cup flour
2 tablespoons olive oil
¾ cup chardonnay white wine
2 shallots, minced finely
2 cloves garlic, minced finely
¼ cup freshly squeezed lemon juice, plus a pinch of zest
1 teaspoon chicken bouillon granules (or one chicken bouillon cube) – This is great stuff to have around!!
4 tablespoons salted butter
¼ cup chopped fresh Italian parsley (we used flat-leaf Italian parsley)
2 tablespoons drained capers (you can find them in a jar near the olives and pickles at the grocery store – they looks like little peas)
¼ teaspoon ground black pepper
Directions:
1. Pound the chicken thin by putting each breast between sheets of parchment paper. Use a meat hammer or a frying pan to pound chicken breasts to ½” thick.
2. Heat olive oil in a large saute pan over medium-high heat.
3. Saute chicken for about 3 minutes on each side until very lightly browned. Then remove from the pan.
4. Immediately, and very carefully, pour wine into saute pan to deglaze. Be sure to scrape all of the browned chicken bits up. Add in minced shallot and cook for about 5 minutes then add garlic. Turn heat down to medium.
Two of the six chicken breasts. Ours were pretty big so we had to cook them in batches.
5. Add lemon juice, pepper, butter, chicken bouillon cube, and capers. Stir and cook for about 3 minutes.
6. Turn heat down to medium low. Add chicken back into pan and cook until it is done, about 6-8 minutes.
Serve warm.
Note: Although we didn’t do it tonight, we thought it would be good to serve this dish over some wild rice or broccoli. We’ll probably try that with the leftovers. 
