Chef Albys Chicken Piccata
From albys1 14 years ago
- 30 minutes to make
- Serves 4
This is a favorite of mine. I enjoy it on a dish of rice.
Ingredients
- 4 skinless/boneless chicken breasts butterflied and cut in half shopping list
- sea salt & some freshly ground pepper shopping list
- flour for dredging shopping list
- 6 tbs butter shopping list
- 5-6 tbs olive oil shopping list
- 1/3 cup lemon juice shopping list
- 1/2 cup chicken stock shopping list
- 1/2 jar brined capers shopping list
- 1/4 cup dry white wine shopping list
- 1 (or more) tbs minced garlic shopping list
- Fresh lemon slices shopping list
- 1/3 cup fresh parsley chopped shopping list
How to make it
- Season the chicken with salt and pepper.
- Dredge chicken in flour and shake off any excess.
- In a large skillet melt 2 Tbs butter and 3 TBS olive oil.
- Add chicken and cook for about 3 minutes each side.
- Remove and transfer to a holding plate.
- In the pan add the lemon juice, stock and capers. Bring this to a boil.
- Add the rest of the ingredients-butter/ garlic, NOT THE WINE YET, and stir it vigorously.
- Return the chicken to the pan and add lemon slices.
- Slowly add the wine cover and cook 5-10 minutes until done.
- Serve over rice or pasta and spoon the sauce over the chicken along with the lemon slices and capers. Sprinkle the chopped parsley over chicken and enjoy.
- NOTE: As an extra flavor you can lightly sprinkle some cinnamon on the chicken too.
The Rating
Reviewed by 8 people-
I love chicken piccata ...this sounds like a fantastic recipe...thanks for posting!
pat2me
in Nashua loved it
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Looks wonderful!
pleclare
in Framingham loved it
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I will definitely make this, but without the capers!
a1patti
in Salem loved it
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