CHICKEN PICCATA

73
CHICKEN PICCATA

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    tablespoons butter

  • 1

    lemon, thinly sliced

  • ½

    cup flour

  • Salt and pepper, to taste

  • 4

    skinless, boneless chicken breast halves, butterflied and pounded (see above)

  • 1

    tablespoon oil

  • 2

    tablespoons capers

  • ½

    cup dry white wine

  • 1

    cup chicken broth

  • 1

    14 oz chopped tomatoes or fresh

  • 1

    can baby cliced artichokes

  • 2

    tablespoons chopped fresh parsley

Directions

In a large heavy-based skillet, melt 2 tablespoons of the butter. When it is foaming, add the lemon slices and cook over medium-high heat for 4 minutes, turning often, until the slices turn golden. Remove them from the pan and keep warm. In a large shallow bowl, stir together the flour, salt, and pepper. Dip the breasts into the flour to coat them all over. Pat off the excess flour. Reheat the skillet over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter. When the butter is foaming, add half of the chicken breasts and cook, turning often, for 5 to 6 minutes or until they are browned and cooked through. Transfer to a plate and keep warm. Add 2 tablespoons of butter to the pan and brown the remaining breasts in the same way. Add the capers and wine to the skillet, scraping any brown bits clinging to the bottom of the pan. Reduce the wine mixture to 1/4 cup. Add the tomatoes and the artichokes. Add the chicken broth and bring the mixture to a boil. Let it bubble steadily for 2 minutes or until it thickens slightly. Add the remaining 1 tablespoon of butter to the pan. Swirl the mixture until the butter melts. Return the chicken to the pan. Reheat it in the simmering sauce, turning several times, for 3 minutes or until the chicken is hot again. Sprinkle with parsley and serve at once.


Nutrition

Facebook Conversations