This is one of those rare occasions when I cook with boneless, skinless chicken breasts. I am not usually a big fan (of the taste/texture) except for when it comes to a super easy dish like this that gets two thumbs up from the whole family! FYI – If you plan to serve this chicken piccata over pasta or rice, consider doubling the sauce!
Quick Chicken Piccata
- Trim the fat off the chicken breasts and slice in half longways so you have 4 pieces total. Cover with plastic wrap and pound the chicken on both sides with a meat tenderizer. Season the chicken with salt and pepper and dredge in the flour until all sides are covered (I like to spread the flour out on a plate to do this).
- Heat the olive oil in a skillet over medium heat. Sauté the chicken until brown on the outside and no longer pink on the inside, about 4 to 5 minutes per side. Remove the chicken and keep warm on a plate covered with foil while you make the sauce.
- Pour the wine and lemon juice into the pan (still on medium heat). Scrape the brown bits off the bottom and cook for several minutes until reduced by half. Pour the sauce and desired garnishes over top of the chicken. Serve warm with pasta or rice ...and veggies of course!