2 tablespoons olive oil

1 pound boneless skinless chicken breast tenders, approximately 8 tenders

1/3 cup unbleached all-purpose flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 cup chicken stock 

1/2 cup dry white wine, like sauvignon blanc

1 tablespoon lemon juice, from approximately 1/2 a lemon

2 tablespoons capers, keep whole

1 lemon thinly sliced 1/4-inch thick, seeds removed

Method:

1.   In a pie dish or rimmed plate, add flour, salt and pepper. Use a fork to evenly combine.

2.   Using paper towels, dry each chicken tender and completely dredge in flour mixture gently shaking off excess flour.  Transfer to a separate plate. Before you continue, be sure to wash your hands and clean your workstation to prevent cross-contamination. Keep flour to the side. Note: see bullet #8.

3.   In a large fry pan over medium – high heat, add olive oil and allow to heat, approximately 1 minute.

4.   Using tongs, gently lay each tender in the hot oil being careful to not overlap. Allow to cook until light golden brown, approximately 4 1/2 – 5 minutes. Flip and cook the second side for 1 minute, or until just colored. Note: chicken will not be fully cooked.

5.   Add chicken stock and allow to simmer, approximately 1 minute. Remove from heat, add wine and return to heat. Add lemon juice, capers, and lemon slices and cover. Allow to simmer covered until chicken is fully cooked, approximately 4 minutes. 

6.   Serve each tender with sauce and capers.

7.   Best served hot with mashed potatoes.

8.   If you want to make a thicker sauce, make a slurry with 3 tablespoons of the reserved flour with 1 cup chicken stock. To do so, in a small bowl, whisk the flour and stock together to combine. Remove chicken from the pan and over low heat while whisking, add slurry to the pan sauce and continue to whisk until desired thickness. Serve drizzled over the chicken.

Kitchen Note: Traditionally chicken piccata is made with chicken cutlets which can be used in place of the tenders. If you cannot find cutlets, slice a boneless skinless chicken breast in half across from top to bottom resulting in two long thin cutlets approximately 1/2-inch thick.