A delicious Italian inspiration from an episode of The Barefoot Contessa that take literally minutes to make from start to end. This recipe would suffice two very healthy appetites, served with your choice of carbohydrates, from pasta to simply fresh crusty bread.
2 chicken breasts, boneless and skinless
2 Tbsp flour
salt and pepper
1 Tbsp butter
1 Tbsp oil
1 lemon, juice and grated zest
1/4 cup water
1/4 tsp sugar
1/4 tsp dried basil
2 tsp capers
Cut each chicken breast lengthwise in half.
Place the halves in a plastic bag and lightly pound with a rolling pin to tenderise the meat (as shown in picture above).
Repeat with the other halves.
Mix with your fingertips the flour and some salt and pepper in a flat plate.
Dust the fillets in the flour mixture and shake off excess.
Heat the butter and oil in a large pan over medium-high heat, and season lightly with salt and freshly ground pepper.
When the fat begins to sizzle, add the fillets and allow to lightly brown (as shown in above picture).
When both sides are browned, set them aside.
In the same pan the chicken was cooked in, add the lemon juice, lemon zest, water, sugar, basil, and capers.
Swirl until the ingredients come together, then return the chicken fillets.
Cover and allow to simmer over medium-low heat for a further 2 minutes.
The piccata is now ready to be served.