Chicken Piccata is a classic Italian dish that makes cooking chicken nearly foolproof. Slicing and then flattening the breasts into fast-cooking cutlets (thin slices that are dredged in flour, also called escalopes or scallopini) virtually eliminates the chances of serving undercooked chicken, while also helping ensure you don't overcook it, because once it's browned, it's done. The simple, tangy sauce is pretty heavenly, too!
Category: Main Dish
Cuisine: Italian
4 boneless, skinless chicken breast filets about 4 oz. each
1 large sweet onion peeled and chopped
2 cloves garlic peeled and crushed
2 Tbsp olive oil
1/2 cup all-purpose flour
2 Tbsp butter
1/2 cup dry sherry Any dry white wine, such as vermouth, or even chablis or chardonnay
2 lemons
2 Tbsp capers
1 cup chicken stock or broth
2 Tbsp Italian parsley finely chopped
Kosher salt to taste
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