Adapted from Gourmet, October 1991
a 3/4-pound whole chicken breast, halved lengthwise
1 tablespoon olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1-2 cloves minced garlic
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons unsalted butter
1 tablespoon capers, drained and chopped
3 tablespoons finely chopped fresh parsley leaves
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Marinade overnight with oil, lemon juice, wine, garlic, and salt. Remove the chicken from the marinade and pat it dry. Place the marinated chicken, skin side down, into a baking dish, and add the butter and the capers. Bake in the oven at 375 degrees F for about 45 minutes removing the chicken once to turn it skin side up. Chicken will be done when pierced with knife and juices run clear. Let stand for 10 minutes before serving. Sprinkle some chopped parsley before serving.
chicken piccata originally published on sassyradish.com
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