Chicken Piccata

We like a quick-hitting, good-tasting meal during the week... especially since I have been working longer hours. Luckily, Vanessa has started to embrace the kitchen a bit and has really turned out some nice stuff. If nothing else, she has done all of the prep work making the actual cooking a snap. She has also taken on the role of Chief Baker, with wonderful results.

Chicken Piccata is quick and delicious. A squeeze of lime is all it needs at the end to bring it altogether.

2 boneless chicken breasts, in half
salt and black pepper
flour, for dredging, plus 1 tsp
2 tablespoons canola oil
3 tablespoons butter
½ onion, chopped
3 cloves garlic, minced
6 scallion, chopped
½ cup sweet vermouth, sherry, white wine
juice of 1 lemon
1 tablespoon capers, rinsed and lightly crushed
2 tablespoons parsley, chopped
1 lemon, thinly sliced (or cut in half for squeezing)

Place the chicken breasts, one at a time, on a sheet of plastic wrap; fold the wrap over to cover. Using the mallet, pound each breast to a uniform thickness 1/4 inch. Season the chicken liberally with the salt and pepper, dredge in the flour, shaking off any excess.

In a heavy skillet just big enough to hold all the chicken, heat the oil and 2 tablespoons of butter. When the oil and butter stop sizzling, add the chicken and cook, turning once, until just brown on both sides. Remove the chicken to a plate. Pour off any grease from the pan and add the remaining tablespoon of butter.

Add the onion to the skillet and saute until translucent. Add the garlic and the scallions and saute 1 more minute. Sprinkle 1 teaspoon of the flour over the vegetables and toss to combine.

Deglaze the pan with vermouth and the lemon juice. Add the capers and toss to combine. Return the chicken to the pan, cover, and reduce heat to low, simmering until chicken is cooked through, about 4 minutes. Correct the seasoning with salt and pepper if necessary, and serve on warm platter garnished with the parsley and lemon slices.