A little Chicken Piccata

Tuesday Night…tired after a long day at the clubhouse.  What’s for dinner Mom?   Tonight everyone is home for dinner so I guess I’m cooking for my family.  Chicken is a good choice for a Tuesday night, and who doesn’t love Chicken Piccata? Especially because it’s fast, easy and good.

Here we go- gather what you need- not a lot of ingredients and that’s what makes it so easy.

Boneless, skinless Free Range chicken, capers, lemon, white wine, chicken stock, chopped parsley, butter and some flour in a bowl

I like to use chicken thighs.  They have a lot more flavor and stay moist.  Of course, if you could always use chicken breasts if you are a white meat type of person, but the thighs really pack a lot more flavor and don’t dry out.

sprinkle the chicken with salt and pepper, then dredge in the flour

heat about 2vtbs butter and 2 tbs of olive oil in a pan over medium heat

Once the butter is melted and the oil is hot, place the chicken pieces to saute in the pan.

Saute the chicken in batches, about 3 minutes each side until golden

Saute in 2 batches adding a little more butter and Olive Oil for the second batch

add 1/2 cup of white wine (whatever you're drinking) and 1/2 cup chicken stock to deglaze the pan.

Scrape up all the browned bits from the bottom and then add the juice of one plump, juicy lemon.

dump in the capers and bring to a light boil.

Add the chicken to the sauce in the pan, and simmer for 5 minutes.

Take the chicken out and place in a serving dish. Add a little more butter to the sauce, adjust seasonings and pour over the chicken. Sprinkle some parsley on top to complete.

And there you have it…Tuesday night chicken.

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