Chicken Piccata I

Chicken Piccata I
Chicken Piccata I

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 2

    boneless, skinless breast halves, each 8 to 9 oz., cut in half horizontally and pounded to ¼ inch

  • Salt and freshly ground pepper to taste

  • ½ cup all-purpose flour

  • 3

    Tbs. olive oil

  • 3

    Tbs. unsalted butter

  • 1

    Tbs. minced shallot

  • ¼ cup dry white wine

  • 3

    Tbs. fresh lemon juice

  • ¼ cup chicken broth

  • 2

    Tbs. capers, drained

  • 2

    Tbs. minced fresh flat-leaf parsley

Directions

Directions: Season the chicken on both sides with salt & pepper. Dredge in flour, shake off any excess. In a nonstick fry pan over medium-high heat, warm 2 Tbs. olive oil. Place 2 pieces of chicken in the pan and cook until browned, 2 to 3 minutes per side. Transfer to warm plates or platter, place in oven at 200 degrees. Cook remaining 2 chicken breasts with remaining 1 TBS. oil. Reduce the heat to medium and melt 1 Tbs. butter. Add shallots and cook until golden, about 30 seconds. Add the wine, lemon juice and broth, increase to heat to medium-high and cook until liquid is slightly reduced, about 5 minutes. Remove the pan from heat and whisk in 2 Tbs. butter, capers and parsley. Season with salt & pepper and pour sauce over chicken.

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