+ 4 (6-ounce) skinless, boneless chicken breast halves
+ Coarse salt
+ 3 Tbsp all-purpose flour, divided
+ 2 tsp paprika
+ 1/4 tsp ground black pepper
+ 1 Tbsp butter, room temperature
+ 2 Tbsp extra-virgin olive oil
+ 1/4 C dry white wine
+ 1/4 C fresh lemon juice
+ 1/4 C low-sodium chicken broth
+ 3 Tbsp drained capers
+ 2 Tbsp chopped fresh parsley
+ Lemon slices (optional)
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Combine 2 Tbsp flour, paprika, and pepper in a shallow bowl; sprinkle chicken with salt and dredge in flour mixture. Mix softened butter with remaining tablespoon of flour. Set aside.
Coat a large skillet with olive oil; place over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned. Transfer chicken to a serving plate.
Pour off any excess fat in the skillet. Add wine, broth, and lemon juice to the skillet and bring to a boil, scraping up any fond that has accumulated in the skillet. Add the butter-flour mixture, capers, and parsley and cook until butter-flour mixture has blended into the sauce and thickened it, about 2 minutes.
Season to taste with salt and pepper.
Drizzle chicken with pan sauce and serve with lemon slices as garnish.
This dish is best served with a plate of roasted winter root vegetables and a bottle of ERSE Etna Bianco 2014 from Tenuta di Fessina winery, available from our friend Anthony Artale at Artale Wine Co. According to Anthony, “I chose this wine because the Piccata dish originated in Sicily. The Catarratto Bianco and the Carricante varietals are grown on the slopes of Mount Etna, one of Europe’s only active volcanoes. The minerality from the volcanic soil brings out unique flavors of stone fruit and salted butter, which pair perfectly with Chicken Piccata. The crisp acidity will cut into the fattiness of the dish to bring out complete balance.”