Chicken Piccata, made with fresh lemon juice and capers, makes skinless, boneless chicken breasts better than ever. It is a foolproof way to make moist chicken with only a few ingredients. With this simple recipe and a little effort, you will make a restaurant-quality dish sure to please the whole family. The tangy taste of lemon tickles the taste buds, and those who don’t care for the capers can push them aside—for now.
This is a perfect dish to prepare on the weekends and have the kids lend a hand. Be sure to make extra, you’ll be glad you did. Serve a second time with different courses, freeze to use another time, or pack in a thermos for school lunch.
4 boneless, skinless chicken breasts
1/2 cup dry white wine
1 - 2 tbsp of capers
2 - 4 tbsp of freshly squeezed lemon juice
2 tbsp butter
Fresh ground pepper
Serve and enjoy.
Pounding the chicken breasts is a labor of love, but it’s worth it. This is an excellent job for the kids or partner to help make it easier for you.
You can store leftover freshly squeezed lemon juice in a jar for a few days and use it to make a Caesar salad or add it to a fruit salad for dessert. Both, by the way, go very well with Chicken Piccata. If you have a little leftover Chicken Piccata, you can pack it in a shallow thermos for school lunch. You can find the thermos here.
Or serve the leftovers for a tapas-style dinner. In Spain, a tapas-style dinner is when several small servings of various dishes are served. For example, you can serve a salad, then soup, then a small plate of pasta, then a small serving of leftover piccata, and finally fruit for dessert. You will create a well-rounded and satisfying meal when you use your leftovers to create a tapas-style meal. Even the smallest leftovers are gold for repurposing into a simple dinner.
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