Traditionally, piccata is an Italian dish of thin veal cuts sautéed and served with a lemony pan sauce. In this recipe, we give boneless, skinless chicken breasts the same treatment. Slice the chicken in half, pound until thin, dredge in seasoned flour, and sauté until golden brown. Then make a quick pan sauce flavored with garlic, white wine, and lots of lemon juice. Stir in briny, salty capers and you’ve got a bright, citrusy sauce to spoon over the chicken and serve with rice pilaf and roasted asparagus.
Game plan: You’ll need to remove the tenders from the chicken breasts for this recipe; they’re the long, thin flaps hanging loosely from the side of the breasts. (They somewhat resemble fingers, hence “chicken fingers.”) Freeze and use them later to make these crispy baked chicken fingers.