Recipe

Chicken Piccata Recipe

	Darbar / All my dishes 2 years, 5 months ago Fast, simple and delicious! Great for a weeknight. Prep:10m Cook:20m Servings:4	Darbar
	chicken piccata lemon parsley rice noodles breasts

Does this look good? Yeah! / Nope

Fans

choclytcan

Ingredients

4 skinless boneless chicken breast halves

3 tablespoons butter, room temperature

1 1/2 tablespoons all purpose flour

All purpose flour for dredging chicken

3 tablespoons olive oil

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/2 cup canned low-salt chicken broth

1/4 cup drained capers

1/4 cup chopped fresh parsley

Cooked noodles or jasmine rice

Directions

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 3 tablespoons oil in a large heavy skillet. Add chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Add wine to skillet and deglaze pan, scraping up any browned bits and stirring until the wine is somewhat reduced and the liquid begins to thicken. Next, add the lemon juice and chicken stock and bring to a low boil, stirring constantly until reduced a bit more. Finally, remove the pan from the heat, stir in the butter to finish the sauce, and add the capers and parsley. Season sauce to taste with salt and pepper. Place breasts over noodles or rice, pour sauce over chicken and serve. If you want a thicker sauce, you can add a few sprinkles of Wondra flour to the sauce before stirring in the butter.

Recent Gawkers

choclytc