Easy Chicken Picata
From hungryjohn 16 years ago
- 20 minutes to make
- Serves 2
This is my adaptation of a recipe by Brenda Smith in the Atlanta Journal-Constitution feature "In The Kitchen With . . ." Easily doubled (or tripled).
Ingredients
- 2 chicken breasts shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- paprika, to taste shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 cup butter shopping list
- 2 tablespoons olive oil shopping list
- 1/4 cup white wine shopping list
- 3 tablespoons lemon juice shopping list
- 2 tablespoons capers shopping list
How to make it
- Pound chicken breasts to thickness of 1/2 inch. If using large breasts, cut in half for easier handling.
- Season chicken breasts with salt, pepper and paprika.
- Dredge chicken breasts in flour, shaking off excess.
- In large skillet, over medium-high heat, melt butter and olive oil until bubbly.
- Saute chicken until golden brown, about 4 minutes each side. Remove to plate and cover to keep warm.
- Pour off oil, keeping drippings in pan.
- Return to heat and add wine, lemon juice and capers; cook until slightly thickened, about 8 minutes.
- Return chicken to pan and heat through. Coat with sauce to serve.
The Rating
Reviewed by 4 people-
Yum, it is past lunch time here in Texas and I am hungry! This looks wonderful!!
m2googee
in Tomball loved it
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I know this is great because it is similar to what I do with pork tenderloin! Yum!
maggi
in Grosse Pointe Woods loved it
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Yumola. Love chicken piccata and this version sounds great. Love those capers. High 5 my friend.
chefmeow
in Garland loved it
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