One of my favorite childhood meals was (and still is) the amazing chicken piccata my mom made for us. Science tells us that memories and emotions are closely tied to smells, and for me, this smell evokes such happy memories for me of our family gathering around the table. Even as an adult, I feel so much comfort and joy every time I smell the unique blend of browning chicken, lemons, and capers smell coming from the kitchen.
Lucky for my daughters, I have passed on this love for chicken piccata to them. They too are comforted by the smell of this special meal coming from the kitchen, and as an added bonus, they even like to help me cook it now. I hope this meal makes you just as happy as it makes me!
1 ½ pounds chicken breasts, pounded thin
½ c. flour
1 Tbsp. olive oil
1 Tbsp. butter
1 ½ c. chicken broth
3 Tbsp. lemon juice
2 Tbsp. cream or whole milk
Salt and pepper
Place each chicken breasts into a freezer bag one at a time and pound so that the breasts are an even thickness of about ½ inch. Season both sides of the chicken with salt and pepper. Cover each chicken in a thin layer of flour on both sides.
In a large skillet, heat the olive oil and butter over medium heat. Place chicken breasts in a single layer in the skillet and cook until they are golden brown on both sides. This will take about 5 minutes per side. Set the cooked chicken breasts aside on a clean plate.
Reduce heat to medium low and add about 2 Tbsp. of flour to the remaining oil in the skillet. Whisk until there are no lumps and the mixture is slightly brown. Whisk in chicken broth and lemon juice a little at a time, then add cream or milk. Simmer until the sauce is reduced a bit, for about 1-2 minutes. Stir in capers and parsley. Return chicken to the skillet and let it soak up the saucy goodness for about a minute.
Serve immediately with pasta, mashed potatoes or rice.