Chicken Piccata
From wynnebaer 15 years ago
- 15 minutes to make
- Serves 4
I've been making this for as long as I can remember...It's so easy and great served with linguine and a green salad
Ingredients
- 1 cup flour shopping list
- salt and pepper to taste shopping list
- 1 1/2 lb. chicken cutlets, cut into large medallions and pounded to 1/4 inch thick shopping list
- 3 tbls. olive oil shopping list
- 4 tbls. butter, unsalted shopping list
- 1 cup dry white wine shopping list
- 1/2 cup chicken broth shopping list
- 2 tbls. fresh lemon juice shopping list
- 1 tbls. capers, drained shopping list
- 1 tbls. parsley, chopped shopping list
How to make it
- Combine flour with salt and pepper in shallow bowl
- Lightly season both sides of chicken with salt and pepper
- Dredge chicken in flour
- Heat olive oil and 2 tbls. butter in skillet over medium high heat
- Add chicken in batches; cook until golden brown and just cooked through
- Drain on paper towels and set aside
- Add wine to skillet and bring to a boil, stirring to deglaze pan
- Cook until wine is reduced by half.
- Add chicken stock, lemon juice, and capers; return to boil, stirring constantly until mixture has thickened. (At this point if it doesn't thicken up to my liking I add a smidge of Wondra)
- Stir in remaining 2 tbls. butter and parsley
- When butter is melted, return chicken to pan and heat through
The Rating
Reviewed by 8 people-
Love this classic recipe. So tasty, yet light in the tummy. A great post. Ha Ha Love the little birdie in the shell - too much.
impssweetp
in loved it
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ABSOLUTELY MY FAVORITE CHICKEN DISH!
notyourmomma
in South St. Petersburg loved it
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Love this recipe. Thanks & 5 forks
brianna
in loved it
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