Chicken Piccata I
By sdnsd
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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