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Chicken Piccata I

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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

Details

Preparation

Step 1

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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