JA's Chicken Piccata

By YOder

Here is a chicken piccata recipe that should work for you. If you want it thicker/creamier you can add about 2-3 oz. of heavy cream when you add the stock. If you would like it a tad thicker, thicken the chicken stock with a little roux or cornstarch. The key to finishing this sauce is to remove it from the heat and slowly whip the whole butter into the sauce. If the liquid is to hot the sauce will break (Separate). You can also add (deglaze) your pan with a light white wine and cook it down before adding the chicken stock.

Ingredients

• Ingredients
• 3 large skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup seasoned flour
• 2 tablespoons Olive oil
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley

Details

Adapted from allcecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the oil in a skillet; pan-fry the chicken until golden brown on both sides. Place the chicken onto a pan in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the room temperature butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Make sure chicken is cooked through, serve and ladle sauce over the top.