Recipe
Easy Chicken Picata Recipe
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Hungryjohn / All my dishes 1 year ago
This is my adaptation of a recipe by Brenda Smith in the Atlanta Journal-Constitution feature "In The Kitchen With . . ." Easily doubled (or tripled).
Prep:10m Cook:20m Servings:2
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 Hungryjohn |
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Fans
Ingredients
- 2 chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- paprika, to taste
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/4 cup white wine
- 3 tablespoons lemon juice
- 2 tablespoons capers
Directions
- 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.
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chefmeow 1 year ago said:
Yumola. Love chicken piccata and this version sounds great. Love those capers. High 5 my friend.
petunia97 1 year ago said:
I love chicken picacata and have never tried to make it. This seems easy enough and sounds delicious! Have a great day!
maggi 1 year ago said:
I know this is great because it is similar to what I do with pork tenderloin! Yum!
m2googee 1 year ago said:
Yum, it is past lunch time here in Texas and I am hungry! This looks wonderful!!