I strongly believe in the inverse relation of tastiness and healthiness, and so far the only food that has managed to avoid this rule is broccoli. I will leave it as an exercise for the reader to judge the healthiness of the star of this post—a variant of piccata. All I will say is that the boyfriend really liked it.
Piccata is a style of preparation of meat where the meat is butterflied or sliced, and then pounded thin. After dredging in flour, it is shallow fried and the frying sauce is reduced to a sauce with some wine and butter.
This recipe is the chicken variant, and the breast, known for its low fat content is used. Enter butter.
I found the recipe while browsing the vast space of the Internet. It is a very good recipe, and I can wholeheartedly recommend it. I am fully reproducing it below. I did not convert measures into the metric system, but I think that the recipe has quite a large margin of error, so it was not really necessary. The single thing I changed is that I pounded the chicken breasts without slicing them in half, as they were quite small.
2 skinless and boneless chicken breasts, cut in half lengthwise
salt and pepper to taste
all purpose flour, for dredging
4 tbsp butter, unsalted
2 tbsp olive oil
⅓ cup fresh lemon juice
½ cup chicken stock or dry white wine, I used wine
¼ cup brined capers
⅓ cup fresh parsley, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
3. Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
4. Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
5. You can return chicken to skillet and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.