Chicken Piccata

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Servings: 4–6

This is a recipe that, as they say in sports, punches above its weight — easy enough for a weeknight dinner, but good enough for company. Find jars of capers, which are the pickled buds of a plant, in the olives and pickles section of the supermarket. This dish goes well with rice or penne pasta.

Ingredients

⅓ cup olive oil

1 medium onion, sliced

5–6 green onions, chopped

3 cloves garlic, crushed

¼ cup dry sherry

⅓ cup chicken broth

½ cup lemon juice

1½ cups flour

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 pounds chicken breast, thin sliced and boneless

1½ tablespoons capers, rinsed and drained

Chopped fresh parsley for garnish

Directions

In a large frying pan, heat the olive oil over medium heat. Add the onions, green onions and garlic. Stir and cook until the vegetables are soft but not brown, 2–3 minutes. Remove the vegetables from the pan and set them aside.
In a small bowl, stir together the sherry, chicken broth and lemon juice. Set aside.
In a large, flat dish, such as a pie pan, combine the flour, salt and pepper. Return the frying pan to medium heat and add the butter, plus more olive oil if the pan seems dry. Dredge the chicken in the flour mixture, shake off excess, and place in pan. Cook until brown, about 4 minutes, then turn over to cook the other side. If there isn’t enough room for all the pieces, work in batches, removing cooked chicken to a plate and keep warm.
When all the chicken is cooked, return it to the pan if you removed any, then spread the onion mixture over it and sprinkle on the capers. Pour in the lemon juice mixture and stir to loosen any chicken stuck to the pan. Simmer for a minute or two, until the liquid is reduced by about ⅓ and has thickened slightly.
Sprinkle with parsley and serve.