Because one is never enough. Yes, I’ve posted a chicken piccata recipe here before but this one is SO GOOD, I couldn’t help myself. Yes, this is the least sexy blog title ever. And yes, this is an iPhone pic. Whatevs. Make this. Your mouth will thank you.
Butterfly and pound the chicken breast to a nice paillard-thickness. Season the chicken well with salt, pepper and paprika. Dredge the breasts in flour and shake off the excess. Working in batches, brown each side of the breasts in a saute pan with butter and olive oi over med-high heat. Add more fat with the new batches if you need to.
Once browned nicely, let the breasts rest on a paper towel lined plate. Turn the heat down to low. Now add a few cloves of chopped garlic to the pan and let them warm up a bit but not burn. Then add 1 cup of dry white wine to the pan and deglaze it, scraping up all the lovely brown bits. Then add a couple tablespoons of spicy brown mustard to the pan, the juice of 1.5 lemons and about 1.5 cups of chicken stock. Whisk this all together and let simmer on low to reduce by about half and thicken up. Finish the sauce with drained capers and chopped parsley.
Plate up the chicken and drizzle over the yummy sauce. We served ours with pasta (zucchini or otherwise), some Parmesan cheese and green beans. Extra lemon wedges don’t hurt either. Soooo good.