I'm always trying to find nice and quick weeknight meals that J will enjoy. Chicken Piccata is typically made with capers as well, but because they aren't a favorite in this household, they are omitted from this recipe. If they are a favorite in your home you can add a couple Tablespoons to the sauce at the end.
Easy Weeknight Chicken Piccata
4 chicken breast cutlets (about 1-1/2 pounds)
4 chicken breast cutlets (about 1-1/2 pounds)
2 medium eggs
1/4 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1/4 cup white wine
1 Tablespoon butter
1 Tablespoon lemon juice (about 1/2 lemon)
1/4 cup chicken stock
1/4 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1/4 cup white wine
1 Tablespoon butter
1 Tablespoon lemon juice (about 1/2 lemon)
1/4 cup chicken stock
In a shallow bowl, beat eggs well. In a second shallow bowl, combine flour, onion powder, garlic powder, kosher salt, and black pepper. Dip chicken into egg mixture, making sure to get both sides, and then dredge both sides of chicken cutlets in flour mixture.
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 minutes, or until golden brown. Turn and brown the other side. Turn only once. (It will cook more later.) Remove to a plate.
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 minutes. Stir in cream.
Return chicken to the pan and simmer until chicken is no longer pink in the center (160 on an instant-read thermometer). Let rest for 2 minutes, then serve with pan sauce.
