Chicken Piccata

Chicken Piccata
Chicken Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breasts

  • 1/2

    cup AP flour, divided

  • 1/2

    tsp kosher salt

  • 1/4

    tsp freshly ground pepper

  • 2 1/2

    TBSP butter, divided

  • 2

    TBSP olive oil, divided

  • 1/4

    cup finely chopped shallots

  • 4

    medium garlic cloves, thinly sliced

  • 1/2

    cup dry white wine

  • 3/4

    cup chicken broth, divided

  • 2

    TBSP fresh lemon juice

  • 1 1/2

    TBSP drained capers

  • 3

    TBSP coarsely chopped fresh parsley

Directions

Pound chicken to 1/2-inch thickness. Place 1 TBSP flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess. Melt 1 TBSP butter in a large skillet over medium-high heat. Add 1 TBSP oil to pan; swirl. Add chicken to pan; saute on each side 4 minutes or til done. Remove chicken and keep warm. Heat remaining 1 TBSP oil in pan; swirl. Add shallots to pan and saute 3 minutes, stirring frequently. Add garlic; saute 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/2 cup broth to pan; bring to a boil. Cook til reduced by half (about 5 minutes). Stir in flour mixture, cook 1 minute or til slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 TBSP butter, juice, and capers. Place 1 chicken breast on each plate; top with 2 TBSP sauce. Sprinkle with parsley.

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