Bertucci's Chicken Piccata

Bertucci's Chicken Piccata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-4

    boneless, skinless chicken breast halves (1½ pound total)

  • 2

    tablespoons grated Parmesan cheese

  • cup flour

  • Salt and pepper

  • 4

    tablespoons olive oil

  • 4

    tablespoons butter

  • ½

    cup chicken stock or dry white wine

  • 3

    tablespoons lemon juice

  • ¼

    cup brined capers

  • ¼

    cup fresh chopped parsley

Directions

Cut the chicken breast halves horizontally, butterflying them open.Put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan.Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.Cook the other breasts in the same manner, remove from pan.Cover with aluminum foil and keep warm in the oven while you prepare the sauce.Add the chicken stock (or white wine), lemon juice, and capers to the pan.Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.Plate the chicken and serve with the sauce poured over the chicken.Sprinkle with parsley


Nutrition

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