Chicken Piccata

Contributed by Brenda Gelfand

This is a good dish for company and to go with latkes.

Servings:
1 pound chicken breast, thinly sliced (about 4 pieces)
All-purpose flour, for coating
Tuscanini sea salt, to taste
Pepper, to taste
½ cup oil
½ cup Baron Herzog Chenin Blanc or other white wine
1/3 cup fresh lemon juice
1 teaspoon lemon zest
¼ cup capers, rinsed
1/3 cup fresh parsley, chopped

Thin the sliced chicken breast by pounding between two pieces of plastic wrap. Season each side with salt and pepper, then dredge in flour, shaking off excess.

In a large skillet, heat ¼ cup of oil over medium-high heat. Once the oil sizzles, add 2 chicken breasts and fry until golden brown, about 3 or 4 minutes per side. Transfer them to a plate and add the remaining oil to the skillet. Fry the next two pieces of chicken until golden brown. Transfer to a plate.

Add the wine, lemon juice, lemon zest and capers to the pan. Bring to a boil and reduce the sauce by a third.

To serve, place the chicken on a serving dish or plate, pour the sauce over it, and garnish with parsley.

Note: This recipe works just as well with up to 1½ pounds of chicken. If you’re cooking for a larger crowd, increase the rest of the ingredients to match.

Recipe by: Sina Mizrahi

Source: Relish by Bina Magazine reprinted by kosher.com

Photo: The Modern Proper