2 Boneless/Skinless Chicken Breasts, cut in half lengthwise
All-Purpose flour for dredging
5 TBSP EVOO
1/3 cup fresh squeezed lemon juice
1/2 chicken stock
1/4 capers, rinsed
6 TBSP butter
1/3 fresh parsley, finely chopped
Salt & Fresh Pepper
On a plate sprinkle enough flour to dredge chicken. Sprinkle salt and pepper on the flour. Slice chicken (preferably semi-frozen for ease) lengthwise as if to make two halves of a sandwich so the chicken breast is thin. Dredge chicken in flour and shake off excess.
In a large pan or skillet over medium high heat, melt 2 TBSP of butter with 2 TBSP of EVOO. When butter and oil start to smoke, cook 2 pieces of chicken for about 3 minutes making sure chicken is browned, then flip over and cook for another 3 minutes. Transfer chicken to a plate (but not the one used for dredging). Repeat the process melting butter, adding oil and browning chicken. Transfer chicken to the plate.
In the pan add lemon juice, chicken stock and capers. Bring to a boil, making sure to scrape up brown bits from the pan for extra flavor. Add remaining butter to sauce and whisk until butter is melted. Serve chicken and drizzle sauce over chicken sprinkled with parsley.
This Chicken Piccata recipe was the very first $30 wine+food pairing I put on this blog. It was actually Mrs B's idea to keep all ingredients under a dollar amount because we were saving for a house and were on a tight budget. My wife makes an awesome Chicken Piccata, and one day in 2009 we were drinking this wine when inspiration struck. Check out other $30 wine+food pairings.
Approximate food cost if about $20. There's so many great wines under $10 that can be a good pairing. Because the recipe has Italian roots I'd look for an Italian wine, but it's not necessary. We've paired Chardonnay with this and it's usually a good bet.
If you want a break from Chardonnay, but like fuller bodied white wines, take a look at pairing this Piccata with the 2007 Stefanini Soave Il Selese. You'll love the toasty almond notes along with lemon zest and buttery goodness. It has medium plus acidity to cut through the breading on the chicken. Around the bay area I've seen it for about $9.