Chicken Piccata

December is a busy month! From parties to year end work assignments and gift buying, there is a lot to accomplish. Add cookie baking, birthdays (my husband celebrates his just a few days from Christmas) and sending out cards to the mix, and you start to find yourself looking to add more days to what quickly becomes a time period of scrambling to get it all done. With this in mind, dinner needs to be easy. For me, that usually means buying thin cut chicken breasts and turning them into something healthy and delicious. Over and over again, this tends to be chicken piccata, chicken parmesan, and chicken saltimbocca. Recently, I made chicken piccata and tried using Wondra instead of flour to bread the filets which is a game changer that I can’t recommend enough. I also added cherry tomatoes since their color adds a nice pretty pop to the dish!

Ingredients

4 thin cut chicken breasts (I buy Purdue)

Sea salt and fresh ground pepper

Wondra for dredging

6 tbsps. butter

5 tbsps. olive oil

½ cup white wine

1/3 cup lemon juice

¼ cup capers

¼ cup chopped Italian parsley

¾ cup halved cherry tomatoes (even in Winter, I am finding a good hydroponic version!)

1. Season the chicken breast cutlets with sea salt and fresh ground pepper. Dredge chicken in Wondra and set aside.

2. In a fairly large skillet over medium high heat, melt two tablespoons of butter with 3 tbsps. olive oil. Once melted, add pieces of chicken, and cook for 2-3 minutes on each side until browned. Remove and transfer to a plate.

3. In the same pan used to cook the chicken, add lemon juice, white wine, and capers. Return to the stove and bring to a boil scraping up anything left from cooking the chicken in the pan. Add a little salt for seasoning and pepper. Return the chicken to the pan and simmer for 5 minutes. Remove the chicken to a serving platter and add two tablespoons butter to the sauce in the pan and whisk. Pour the completed sauce over the chicken and garnish with Italian parsley. Serve immediately. I recommend a green vegetable such as green beans, broccoli, or asparagus.