Easy Chicken Piccata

For a quick meal, use this tried and true recipe.  It's delicious by itself, but I particularly like it served over rice or mashed potatoes so the juices seep in.

 

4 chicken cutlets (if you use regular chicken breasts, cut them across laterally or pound them so they're about 1/2 inch thick)
2-3 tablespoons Unflavored, Lemon or Milanese Gremolata 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