Pretty much what it says on the tin:
Chicken piccata is dead easy to make - just split a couple chicken breasts into cutlets (you can pound them thin if you want, but I didn't bother and it came out just fine), brown them up in some butter and oil, then add some more butter, wine, lemon juice, parsley and capers to the pan to make a sauce, and you're ready to roll! It seriously takes longer to prep everything than it does to cook it. I paired the piccata with asparagus because it's in season, and because asparagus plays nicely with the flavors of white wine and lemon. It worked out very nicely.
(serves 3 hungry adults)
3 boneless skinless chicken breast halves, split horizontally into cutlets
3 tablespoons unsalted butter
1 tablespoon olive oil (regular - don't use extra virgin)
4 tablespoons dry white wine (I used chardonnay)
2 tablespoons jarred capers, drained, rinsed well and chopped
1/2 a cup (or so...haha) minced parsley
2 bunches of small-diameter asparagus (mine was mostly pencil-sized), steamed to your liking
Split the chicken breasts horizontally into cutlets and lightly season with salt and pepper. In a heavy skillet over medium-high heat, heat oil and 1 tablespoon of butter until butter stops foaming. Carefully add chicken to pan. Cook, working in batches if necessary, for 1-2 minutes per side until just cooked through. Remove chicken to platter (I put mine in a preheated 200 degree oven with foil over while I finished the rest of the chicken and made the sauce). Pour fat out of skillet, then add the remaining 2 tablespoons of butter, the wine and the lemon juice. Let come to a boil, stirring to loosen brown bits from bottom of pan. Stir in the capers, parsley, and salt and pepper to taste, and remove from heat. Serve chicken over bed of steamed asparagus, with sauce spooned over.
If you're a starch eater, this would be good with pasta, rice pilaf, or even some garlicky mashed potatoes.