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Chicken Piccata-ed or plain

Serves 6. Servings
Serves 6. Servings


  • 6 skinless, boneless chicken breasts, pounded thin (about 2 pounds total)
  • 2 to 3 tablespoons olive oil
  • 3 tablespoon minced shallots, or 1⁄3 cup minced onion
  • 1 tablespoon 1⁄2 cups low-sodium chicken broth
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoon unsalted butter
  • 1 tablespoon rinsed and chopped capers
  • Preparation

    Baking Directions:

    This is absolutely one of my fallback dishes for entertaining families when I don’t know how finicky the kids’ palates are.

    My kids usually eat the grown-up version but occasionally one of them has a relapse of sorts and declares the sauce (which he loved the week prior) to be unfit for human consumption.

    Suddenly the simplified version of chicken breasts and rice or potatoes with no sauce is all he will touch.

    This is exactly the kind of flexible option that doesn’t make the cook (a.



    , you) nuts and vaguely irritated since you will make one dish, just one, that allows the blander eaters to enjoy the meal without rendering the adults bored out of their skulls.

    Serve this with rice, mashed potatoes or any starch you love.

    A simple salad and some sautéed green beans will round it out nicely.

    Here’s how to make it:1. Place the flour, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper in a wide shallow bowl and use a fork to mix them together.

    Coat the chicken breasts in the flour mixture.


    Heat a very large skillet over medium-high heat and add 1 tablespoon of the olive oil.

    When the oil is hot, add 2 or 3 of the chicken breasts, whatever will fit comfortably in a single layer in the skillet, and cook them until golden brown and almost cooked through, 2 to 3 minutes on each side.

    Transfer the browned breasts to a plate and repeat with another tablespoon of oil and 2 or 3 more breasts until all of the chicken is cooked to this stage.

    3. Don’t clean the skillet! Add the shallots and garlic and cook over medium heat until they are tender, about 2 minutes.

    Add the wine, if using, and the chicken broth and stir to scrape up any browned bits on the bottom of the skillet.

    Simmer until the liquid reduces slightly, about 2 minutes.

    Add the slightly undercooked chicken (any pieces that are going to be served with the sauce) to the pan and let them simmer to finish cooking, 2 to 3 minutes.


    Transfer the chicken to a serving platter.

    Add the lemon juice, butter, and capers to the skillet and stir until the butter is melted.

    Taste for seasoning, adding salt and pepper to taste.

    Pour the sauce over the chicken, unless you plan to serve some of the chicken breasts plain.

    Sprinkle with parsley if desired.

    Note: To pound chicken breasts, place them between 2 pieces of plastic wrap and use a rolling pin or a mallet to firmly but gently pound the breasts until they are about 1/2-inch thick throughout.

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