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Chicken Piccata

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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

Details

Preparation

Step 1

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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