How Do You Make Chicken Piccata?
This tangy yet delicate entrée pairs well with numerous side dishes. Recipe serves six. Drain the liquid from the capers into a large bowl. Add the lemon juice, half of the oil, pepper and salt. Add the chicken breasts to the bowl and toss them in the mixture so they are well coated. Marinate in the liquid for 2 hours, turning the breasts every half hour. Preheat the oven to 250 degrees F. Remove the chicken breasts from the bowl and pat dry. Place the marinade in a small saucepan and bring to a boil. Boil the marinade for 3 minutes and then remove from heat. Heat the remaining oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts, skin side down, and sauté for about 4 minutes. If the breasts won’t all fit easily in the pan, sauté half the chicken first, then sauté the other half. Don’t crowd the pan. Turn the chicken and sauté the other side for about 4 minutes. Transfer the breasts to an ovenproof dish and place the dish in the oven. Pour off any
