Easy Chicken Piccata

For a quick meal, use this tried and true recipe.


4 chicken cutlets (if you use regular chicken breasts, cut them across laterally so they're fairly thin)
2-3 tablespoons Unflavored or Lemon Extra Virgin

    Olive Oil
1/2 cup flour
salt and pepper
1/4 cup white wine
1/4 cup Sicilian Lemon Balsamic Vinegar
3 tablespoons capers

Salt and pepper the chicken. Dredge in flour and shake off the excess. Heat oil in a skillet on medium heat. Once it's hot, add the chicken. Cook 2-3 minutes on the first side until you can see the sides of the chicken turning opaque. Flip the chicken on the second side and cook another 2-3 minutes until just done.


Add the remaining ingredients - white wine, lemon vinegar and capers. Allow the sauce to thicken a bit, about a minute. Then remove the chicken from the skillet onto a serving plate and drizzle with the sauce.


Serves 4.