Chicken Piccata

I seem to be trying a lot of chicken recipes lately.

At least I have finally figured out how to pound a chicken breast flat without having it disentigrate: Put it in a heavy-duty ziplock bag. Place it on the counter outer side (the side the skin was attached to) down. Start in the thick center and pound, working outward.

Next time I make this I think I will cut the amount of lemon juice in half and compensate by adding a little more white wine.

Chicken Piccata

2 boneless skinless chicken breasts
1/2 cup flour
1/4 cup grated Parmigiano Reggiano
1 teaspoon paprika
Juice of one lemon
2 tablespoons white wine
1 tablespoon capers
2 tablespoon olive oil
1 tablespoon butter
salt & pepper to taste

Pound each chicken breast to 1/4″ inch thick.

Mix the flour, grated Parmigiano Reggiano, and paprika. Lightly salt and pepper each chicken breast and dredge it in the flour mixture.

Heat the butter and oil in a saute pan over medium-high heat. Place them in the pan. Cook until the bottom side of each breast is golden brown. Turn them over and repeat.

When both sides of each breast are golden brown, remove them from the pan to a plate and tent with foil. Add the wine, lemon juice, and capers to the pan and deglaze. Reduce for about a minute.

Put a breast on each plate and pour some cause over each one.