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Chicken Piccata



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Chicken Piccata 0 Picture


  • 4 pieces of thinly sliced boneless chicken breast
  • 1 tbsp flour
  • 2 tbsp butter
  • 1 clove garlic chopped
  • 1/2 cup chicken broth or stock
  • 1/4 cup whtie wine
  • juice of 1/2 lemon



Step 1

1. Pound chicken between wax paper to tenderize
2. Dredge in flour, salt and pepper
3. Saute garlic in 1 tbsp butter in fry pan on low heat (low and slow). Remove garlic from butter
4. Saute chicken on medium/high heat (high to fry) until brown on both sides - this will take about 2-3 minutes per side. Remove from pan and transfer to a plate
5. Turn to low heat. Add the other tbsp of butter and 1 tbsp flour to make a roux, cook for 1 minute. The roux should remain yellow in color, do not allow it to turn brown.
6. Whisk in chicken broth until a pasty sauce is made
7. Turn up burner to medium heat. Add wine and lemon juice, cook 2-3 minutes until sauce is thickened
8. Return chicken to pan, turn burner down to low heat, and cook for approximately 3-4 minutes

Can also add capers, artichoke hearts and mushrooms


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