For an upcoming story, I am making a list of all the dishes newlyweds would want. This chicken piccata might be one, a light, summery entree that only needs lots of fresh greens. It cooks quickly in a large skillet and you need a glass of wine to deglaze it, along with a little chicken stock. The two make a fine instant sauce, along with capers and lots of parsley.
A good way to prepare the breasts is to butterfly the thickest part of them, then pound them with the bottom of a small skillet to make them thinner.
4 skinless boneless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 cup white wine
1/2 cup chicken stock
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges (for serving)
1. Sprinkle the breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook without disturbing for 5 minutes. Turn the cook the undersides for 5 minutes more.
3. Remove the chicken from the pan.
4. Add the wine and stock. Bring to a boil and cook, stirring constantly, until the mixture comes to a boil. Let it bubble steadily until it reduces by half. Return the chicken to the pan (tip in any juices that accumulated around the meat). Simmer for 5 minutes or until the chicken is cooked through.
5. Sprinkle with capers and parsley. Serve with lemon. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.