Chicken Piccata
From pkusmc 8 years ago
- 45 minutes to make
- Serves 2-4
I've never eaten this before, so I really had no idea what it would taste like. Came out delicious, and filled with lemon and the saltiness of the capers. Really easy!
Ingredients
- 2 boneless skinless chicken breasts shopping list
- 3/4 cup chicken stock shopping list
- 1/2 cup white wine shopping list
- 2 T olive oil shopping list
- 4 T butter shopping list
- 2 T capers, drained shopping list
- Flour for dredging shopping list
- S&P shopping list
- Juice of 1 1/2 lemons shopping list
How to make it
- Butterfly and divide the two chicken breasts into 4 equal portions
- Cover the breasts with plastic wrap and pound down until their about 1/2" thick, consistently
- Season all sides with salt and pepper
- Dredge them in flour and shake off any excess flour
- In a large skillet heat the olive oil and 2 T of the butter on medium high. When the butter starts to brown you should be ready
- Place the chicken in the pan and cook for about 3 minutes or so and flip and cook another 3 minutes
- Remove the chicken from the pan and set aside
- Deglaze the pan with the wine and scrape up the bits on the pan for more flavor
- Add the remaining butter, capers and chicken stock and bring to a simmer
- Add the lemon juice
- Add the chicken and simmer for about 5 minutes, flipping once
- Serve with sauce on pasta or white rice (I used white rice...really good.)
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